Vegetable Stock Recipe
This easy vegetable stock recipe is the perfect addition to any kitchen. Relying on vegetable scraps plus a few extras, it costs next to nothing and also saves on extra packaging and food waste, too!
Servings 12 cups
Ingredients
- 8 cups vegetable scraps
- 12 cups water
- 4 cloves garlic with peel
- 3 bay leaves
- 1 tbsp dried parsley
- salt to taste (I usually do ~1-2 tsp)
- pepper to taste (I usually do ~2 tsp)
Instructions
- Accumulate vegetable scraps in a large freezer bag or container in the freezer until you have enough to make stock.
- Add frozen vegetable scraps to a large pot with all remaining ingredients.
- Bring to a boil, then cover and reduce to a low simmer for 3-4 hours.
- When finished, strain scraps from the stock using a collander.
- Portion stock into large mason jars or containers to use in soups, stews or pastas. Enjoy!
Notes
Stock can be stored in the freezer for 1+ months.
