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5 from 2 votes

Homemade Vegetable Stock From Scraps

Good for your wallet, good for the planet, and good for you! Homemade Vegetable Stock From Scraps made from your veggie scraps accumulated in the freezer throughout the week
Prep Time2 mins
Cook Time1 hr
Total Time1 hr 2 mins
Course: Basic
Cuisine: Broth
Keyword: Homemade Vegetable Stock From Scraps
Servings: 9 cups
Calories: 20kcal
Author: Whole Food Bellies


  • 1 large ziplock bag full of vegetable scraps around 5 cups
  • 10 cups of water
  • 2 bay leaves
  • salt and pepper to taste


  • Add the vegetables, water, bay leaves and salt and pepper to a large pot over medium heat
  • Bring to a boil, reduce heat to low and allow to simmer for about an hour, uncovered
  • Remove from heat and allow to cool. Once cooled, use a strainer to remove all of the vegetable scraps. Keep the liquid and store in the fridge for up to a week, or in the freezer for 3 months


Not all vegetables work. Collect garlic, onions, green onions, shallots, carrots and peels, celery, leeks and their ends, herbs like thyme and parsley. Mushrooms, capsicum work well too.


Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 77mg | Fiber: 1g | Sugar: 3g