Homemade Veggie Stock


Start collecting vegetable scraps, such as:

  • onions
  • carrots
  • celery
  • kale stems
  • mushroom stems
  • squash
  • bell peppers, etc

Put everything into 1-gallon freezer bags until you have two full ones.   I typically just throw whatever I have leftover from cooking, minimizing really strong curciferous flavors like brussel sprouts, broccoli, cauliflower, and cabbage.

IMG_1278Once you have your full bags, throw in a large pot covered with water and bring to a boil. Once boiling, I like to add some salt and then reduce to a rolling boil for about 1-2 hours.  After you’ve let it work it’s magic, drain the stock through a fine mesh strainer or a cheese cloth to get rid of any small debris from the vegetables.

Pour finished stock into quart containers, such as mason jar or plastic containers.  Keep a couple in the fridge or freeze until you need them.  I use this stock for making soups, gravy, steaming vegetables or cooking grains with to add extra flavor!




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