Making vegetable stock is super easy, money-saving, and smart. Check out how simple it can be!
Vegetable scraps make great veggie stock
Rather than waste all those veggie scraps–leek greens, cabbage cores, green onion tops, carrot tops, zucchini and squash ends, broccoli stalks, ugly potato pieces, etc.–why not make your own vegetable stock from scraps? Saves money and you know exactly what’s in there.
Saving vegetable scraps for broth
During the weeks, as I’m chopping veggies, I save all the scraps in a gallon size freezer bag and keep them in my freezer.
Below is a bag I just started with baby carrots that were on the verge of going bad and the outer leaves of Napa cabbage that had those brown spots on them.
Full bag means stock-making time
When the bag gets full, I know it’s time to make homemade broth. I dump the scraps into a large stockpot and fill it with water and spices like:
- 2 bay leaves
- Italian seasoning (oregano, parsley, basil, etc.)
- Worcestershire sauce (without anchovies)
- or any seasonings you like
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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Use whatever spices you like, but remember, so it can be used in many different recipes, don’t get too crazy.
Bring to a boil, then turn the heat down to medium-low, cover, and let simmer for 30-40 minutes.
Allow to cool, then strain out veggie scraps in a colander and large bowl.
Another great idea is to do this in a CrockPot and allow it to cook on low all day.
Salt is a big thing when comparing the taste of homemade broth to store-bought. The prepackaged versions are loaded with salt and have about 600 mg of sodium per one-cup serving, which is nearly 1/2 of the recommended daily allowance.
Store broth in refrigerator or freezer
Pour into mason jars and keep in the refrigerator and/or into quart-size freezer bags to store in the freezer.
One batch makes 4 quarts of broth, so I usually pour into 2 quart mason jars and 2 quart freezer bags. I use this broth for many purposes, and add salt and more seasonings while I’m cooking, depending on what I’m using it in.
Uses for vegetable broth
- stir fry veggies in, instead of oil
- add to hummus, instead of plain water
- add to salsas
- stock for soups
- add to sauces and dips, when needing to thin out
Vegetable broth ice cubes
Ice cube trays can also be used if you would like to be able to pull out approximately 1 Tbsp at a time for sauteing.
Just pour the veggie stock into trays and freeze. When they are solid, pop the cubes out and store in a freezer bag for easy use. So simple and handy!
I love the idea of not wasting scraps and making my own stock! Saves money, and I know exactly what’s in my broth, unlike the bought brands.
Homemade Vegetable Bouillon Powder
Another great option is this easy vegetable bouillon powder that is a great way to add incredible flavor to those soups, casseroles, and veggie dishes. It is super quick and simple to make in only minutes and also makes a terrific vegetable broth substitute.
- 1 gallon freezer bag vegetable scraps
- 5 quarts water
- spices (Italian seasoning, tarragon, bay leaf), any spices preferred
- Place all frozen veggie scraps in large stock pot or crock pot with water and spices and bring to a boil.
- Turn heat down to medium-low, cover, and let simmer for 30-40 minutes.
- Allow to cool, then strain out veggie scraps in a colander and large bowl.
- Pour into mason jars and keep in the refrigerator and/or into quart-size freezer bags to store in freezer.
- Ice trays are great for freezing 1 Tbsp portion sizes.
Salt is a big thing when comparing homemade broth to store-bought. The prepackaged versions are loaded with salt and have about 600 mg of sodium per one-cup serving, which is nearly 1/2 of the recommended daily allowance.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 25
Amount Per Serving: Calories: 23Total Fat: .3gCholesterol: 0mg
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.