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
Place all the veggie scraps, salt, and peppercorns into a large stock pot or Dutch oven.
Pour the water over the veggie scraps, put the lid on the pot, and bring the contents to a boil over the stovetop.
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.
Pour the stock into mason jars or airtight plastic containers, and let the liquid cool to room temperature.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Learn how to make vegetable stock using whole vegetables along with some kitchen scraps.