Vegetable Stock From Scraps You Throw Away
If you eat a lot of fresh organic vegetables you no doubt have some scraps that you toss. Carrot peels, onion skins, broccoli stalks, cauliflower stubs, asparagus ends, brussel sprouts leaves, beet greens, bell pepper seeds and ribs, tomato stems, celery tops…I could make a list a mile long. My question is why toss them? They are food and in most cases the most nutritious part of the food! Never mind that organic vegetables are expensive and tossing any part of them makes me sad.
Now for the second part of the equation. If you are cooking you are no doubt going through a lot of stock liquids. I use it almost every time I cook.
Here is a short list of things I use stock for:
- water replacement when cooking rice or quinoa
- water replacement when steaming veggies
- 1/2 water replacement when boiling potatoes
- making sauces
- soups bases
- heating and sipping when feeling a little under the weather
- starter liquid when roasting veggies or meats
- replacement for anywhere a recipe calls for stock or broth including beef and chicken stocks
Buying ready made stock is no doubt convenient but it can be expensive. I also have a personal concern for prepackaged liquids and the chemicals that line the containers they are sold in. Plus I know it is not fresh and has preservatives, like sodium, to allow them to sit on the shelf unrefrigerated. I still buy organic stock in a box on occasion. I think they are fine substitutes for homemade. However when you find out how easy this recipe is and that it is practically free food you might think about buying a little less.
The real benefit of making anything homemade is you are controlling the ingredients. You know that all the veggies and herbs you will use for this stock are organic for example. You also control the flavor so you can get it just right for your stye of cooking. This vegetable stock made from scraps is an awesome way to save money and have some control over taste and ingredients.
- Make room in freezer for a 1 gallon plastic bag that you can begin to gather vegetable scraps in.
- Find a bowl that you can leave near your cutting surface (Rachel Ray calls it a garbage bowl)
- For one week any time you cut and clean your veggies toss the scraps in the garbage bowl.
- Remove scraps from bowl after each cooking session and place in plastic bag in freezer.
- Gather vegetable scraps for 1-2 weeks until you have a 1 gallon bag full.
- Use large Stock Pot or Crock Pot and follow recipe below
- When vegetable stock is cool pour into mason jars and store in refrigerator or freezer. If stored in freezer make sure you fill jars leaving 1 inch at the top to allow for expansion.
- Can be stored in refrigerator for 5-7 days and freezer for up to 6 months.
NOTE: Vegetables that are limps or dying can be added to bag as long as they are not molded.
Scrap Vegetable Stock Recipe:
1 One Gallon Bag of Vegetable Scraps
3 Carrots, Rough Cut Unpeeled (Omit if you have lots of carrots in your bag)
3 Whole Celery Stalks, Rough Cut (Omit if you have lots of celery in your bag)
1 Onion, Quartered and Skin On
3 Bay Leafs
1 Fresh Thyme Sprig
1 TBS of Sea Salt (taste, add more as needed)
1 TSP of Black Pepper (taste, add more as needed)
Enough water to cover vegetables in pot
Add all ingredients to a large stock or crock pot. Add enough water to cover ingredients. Put stock pot on stove bring to boil and simmer for 2-4 hours. In electric crock pot cook on high for 2 hours and low or warm for 2 hours. The longer the stock cooks and simmers the more flavors will infuse. Allow stock to cool, remove, and strain liquid from stock through a cheese cloth or tea towel. Pour in container of choice (avoid plastic when possible) and place in refrigerator or in freezer.
Watch How To Make Scrap Vegetable Stock Video
I made this recipe live on Periscope, if you have time watch this unedited version of the “how to” for this recipe. There is lots of audience participation, so enjoy the comments and see first hand how to make this amazing money saving recipe!