Vegetable Stock Recipe from Scraps
Ingredients
- Any leftover veggie scraps from the month from celery
carrots, and onion in the freezer, adjusting proportions below to factor in any scraps you already have
- 1-2 onions
halved
- 3-4 carrots
halved or chopped to fit
- 3-4 celery ribs
chopped to fit
- 2-4 garlic cloves
halved or smashed open
- About 10 mushroom stems
optional, more or less depending on what you have
- A few handfuls total of fresh herbs such as thyme
rosemary, parsley, or dill, choose one or two types
- A handful of leftover tomatoes
cut in half, optional
- 1 dried bay leaves
or 2 fresh
- 1 teaspoon whole black peppercorns
- more or less to taste2 teaspoons sea salt
Directions
- 1
Remove any dirt or produce stickers from veggies, but no need to peel or chop anything. Just half anything that is whole to create some surface area and to fit in the stockpot.
- 2
Add all ingredients to a 5-6 quart pot. Cover with (preferably filtered) water by 2 inches, leaving an inch or two below the top of the pot so it doesn’t boil over. Cover, bring to a boil at high heat, and then reduce to a rolling simmer for 2-4 hours.
- 3
Strain the stock through a fine-mesh strainer and discard scraps.
- 4
Use immediately, or refrigerate for up to 5 days. Or, freeze up to 5 months in freezer-safe containers.
Vegetable Stock Recipe from Scraps
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About this Recipe
Tired of tossing valuable vegetable trimmings and reaching for expensive store-bought broth? This resourceful vegetable stock recipe transforms those saved scraps into a deeply flavorful, aromatic foundation for all your culinary adventures.
The genius of this stock lies in its ability to take what might otherwise be compost—onion skins, carrot ends, celery tops, and even mushroom stems—and turn it into liquid gold. It's an incredibly economical and satisfying way to minimize food waste while maximizing flavor in your kitchen, ensuring every bit of produce earns its keep.
What you'll discover is a rich, savory broth with a beautiful golden hue, featuring a robust, earthy depth from the mushrooms and garlic, brightened by optional tomatoes. The long, gentle simmer coaxes out complex layers of flavor that simply can't be replicated by quick alternatives. You'll find it versatile enough to elevate everything from weeknight soups to gourmet risottos, adding a homemade touch that makes all the difference.
Customizing your batch of vegetable stock is easy. If you don't have a freezer bag full of veggie scraps, simply use fresh whole onions, carrots, and celery as listed. For the herbs, feel free to swap fresh thyme, rosemary, parsley, or dill with 1-2 teaspoons of your favorite dried herbs if that's what you have on hand. The mushroom stems and tomatoes are optional, allowing you to tailor the flavor profile to your preference.
This homemade vegetable stock is the ultimate kitchen staple, perfect for building the flavor base of comforting stews, nourishing soups, flavorful gravies, or simply simmering grains. It provides an unparalleled depth that truly enhances any dish it touches.