Scrap and Vegetable Stock

After I learned I could make my own vegetable stock AND reduce waste, there was no going back. This recipe can make as much stock/broth as you want and stores really well. It’s so easy that after a couple times it will become habit!

This is more of an outline than step-by-step directions. All you really need to have: a freezer bag and vegetable scraps. That easy.

I use vegetables I would usually discard: the onion peel and ends, ends of carrots, wilted cilantro, parsley, garlic peels, celery ends, etc. The list goes on. Basically any end pieces or almost bad vegetables can be tossed in. Almost any. I would steer clear of adding any cruciferous vegetables. That includes broccoli, cauliflower, kale, cabbage or Brussels sprouts. These can make your stock bitter.

As I cook, I gather this “waste” and add it to a freezer bag. Over time my bag will get super full and that’s when I know it’s time to make some broth.

Add all contents of the bag to a pot of boiling water. Bring pot of water to a simmer and let it go for about an hour or two. After that, scoop large chunks with a slotted spoon. The rest run through a sieve with a bowl underneath.

And Voila! You have your own broth! I store mine in large mason jars in the fridge. They last for a long time so I would just open and give it a little smell/taste to make sure it is still good. The broth can also be kept in the freezer. Pro tip: do not close the lid on the container to store until broth has completely cooled. Sediment might start to form at the bottom of the jar. Totally normal and the stock is still super safe and tasty.

Enjoy!