Homemade Vegetable Stock



It’s crazy when I think about how much vegetable stock I use in the winter making soups and stews. The amount of money spent on store bought stock is ridiculous! And, the extra ingredients like oil and ‘natural’ flavors are unnecessary. Making your own from discarded vegetable scraps is so easy. Save your scraps by placing them in a gallon ziplock bag and freeze. Once the bag is full, place the scraps in a stock pot and fill with water. Boil for about 45 minutes. Strain the scraps and store in individual containers.



I filled a gallon size ziplock bag before cooking down and ended up using my extra large stock pot. This made about 40 cups of stock. I do have an extra freezer, so storage is not a problem. If you are limited on space, start with a quart size ziplock. It will keep for about 5-7 days in the fridge. Or, you can freeze and take out as needed.




2 Comments Add yours

  1. Leslie Petersen says:

    This is great. Can’t believe I haven’t been doing this. In summer, we compost everything, but now I’m throwing out scraps that would make great broth. DUH!

    Liked by 1 person

    1. Thanks! It’s a great way to use your veggies scraps!!


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