Homemade Vegetable Stock Recipe: How to Make Savory Vegetable Stock for Free by Jan Mostrom


Homemade Vegetable Stock Recipe: How to Make Savory Vegetable Stock for Free

I use a lot of vegetable stock in my cooking, so I always try to have some on hand. Recently I started making my own homemade vegetable stock from the discarded vegetable pieces leftover from other meals.

All you need to do is save your vegetable trimmings from other meals in a big plastic zipper bag or reusable food storage bag in your freezer. Every time you have a few vegetables pieces just add them to the bag until you have a bag about three-fourths full.

What can you save? Save the middle of sweet peppers (seeds and all!), carrot tops and bottoms, leafy celery parts (learn how to regrow celery), onion tops and bottoms, broccoli stems, asparagus ends... You get the picture. Any part of the vegetable that you would normally toss in the trash or compost bin. No need to waste, just turn those ends and stems into this wonderful vegetable stock.

Refrigerate the homemade vegetable stock for up to two weeks. I like to save half in the refrigerator and freeze the other half for later. Use the stock in soups and other recipes calling for vegetable stock.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Servings: varies

Ingredients

  • vegetable scraps
  • salt and black pepper
  • water 

Here's how to make it: 

  1. Fill a large pot with water. Add the frozen vegetables straight from your freezer. Season with salt and black pepper. Gently boil for about 45 minutes. 
  2. Strain out the vegetable pieces.
  3. Let the stock cool before refrigerating or freezing.

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Elisa Schmitz
Mmm. So savory and I can almost taste it from here, Jan Mostrom . I've been saving more and more food scraps so this is something I could easily do and can't wait to try!
Cassiday
This is so easy and such a great use of food scraps.
Jan Mostrom
I love not wasting things Cassiday !
Donna John
Started my vegetable broth bag with the ends off asparagus. Jan Mostrom

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