Vegetable Stock from Scraps

Learn how to make vegetable stock using kitchen scraps (or frozen scraps) along with some of our expert tips including which vegetables to use and which ones to not use.


- Tomatoes & tomato skins - Vegetable peels - Herbs & stems - Onion - Carrot - Celery - Garlic - Bay leaf - Salt - Black peppercorns

Add the ingredients


Place all the veggie scraps, salt, and peppercorns into a large stock pot or Dutch oven.

Add the water

Pour the water over the veggie scraps, put the lid on the pot, and bring the contents to a boil over the stovetop.


Let it simmer

After it boils, leave the lid ajar, and let it simmer for 1 to 1½ hours stirring it a few times during the cooking process.



Strain the veggie stock broth by placing a fine-mesh strainer over a large bowl. Discard or compost the leftover vegetables.


Cool & Store

Pour the stock into mason jars or airtight plastic containers, and let the liquid cool to room temperature.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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