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 minutesmins
Cook Time1 hourhr
Total Time1 hourhr2 minutesmins
Course: Basic
Cuisine: Broth
Keyword: Homemade Vegetable Stock From Scraps
Servings: 9cups
Calories: 20kcal
Author: Whole Food Bellies
Ingredients
1large ziplock bag full of vegetable scrapsaround 5 cups
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
Notes
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.