Homemade Vegetable Stock Made With Veggie Scraps
Vegetable stock is a great way to get the most out of your vegetables and infuse a variety of dishes from soups to rice with extra flavor. Long considered a restorative food, vegetable stock contains a variety of nutrients with very few calories and is a healthy addition to any diet.
- Author: Carol the Cook
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 cups 1x
- Category: Soup
- Method: Stove
- Cuisine: American
- 1 gallon bag vegetable scraps
- 12 1/2 cups water
- Place vegetable scraps in large dutch oven or stock pot. Cover with water and simmer for 1 hour over low heat.
- Remove mixture from heat and strain out liquid using a fine mesh colander.
- Store liquid in airtight container for up to 4 days in refrigerator or up to 6 months in freezer until ready to use.
- Don’t have a fine mesh colander? – Me either so instead I use a coffee filter. Keep scrolling for a picture of my setup.
- What vegetables should I use? – Whatever you’ve got! Lots of people avoid leafy greens and cruciferous or starchy vegetables because they can make your stock cloudy or bitter. My philosophy is that so long as a vegetable scrap isn’t toxic (think tomato stems and leaves), into the stock pot it goes!
- What about salt? – Add salt if you like but I prefer to hold off until I’m making the final dish.
Keywords: Vegetable Stock, Vegetable Broth, Veggie Stock, Veggie Broth