Homemade Veggie Scrap Stock
Food is a big contributor to the overabundance of waste in our trash system. One way to cut down on waste is to find uses for scraps that would otherwise be thrown away. Saving scraps of vegetables in the freezer means you can make your own flavorful stock to add to soup, stew or sauce recipes. Place a gallon bag in your freezer and stuff it with veggie scraps any time you cook. When the bag is full, it’s time to make stock!
Serves: 16Prep: 5 minutesCook: 1 hour 20 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 1 gallon bag clean frozen vegetable scraps
- 16 cups water
- 1 tablespoon tomato paste
- 1 tablespoon Whole Black Peppercorns
- 3 bay leaves
- Combine all ingredients in a large pot. Bring to a boil and reduce to a simmer.
- Simmer for at least 1 hour.
- Strain out vegetable pieces and cool completely.
- Stock can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
- Tip: Save veggie scraps like carrot ends and peels, celery ends, onion skins and ends, garlic skins, herb stems, tomato bits, mushroom pieces, etc. You can also add veggies that are getting a little limp or lifeless. Make sure all scraps are washed. Skip adding things like broccoli, Brussels sprouts or cauliflower, as their strong flavors can overpower the broth and make it taste bitter.