Veggie Scrap Stock



Fresh or frozen veggie scraps: ends, peels, skins, and stems from washed vegetables (like carrots, celery, onions, tomatoes, and peppers); unused herbs (like parsley stems, dill, and basil); and limp greens.

Salt, pepper, and other dried or powdered herbs and spices, optional,
to taste.


Create a bag or container for your freezer to store veggie scraps as they accumulate.

Put veggie scraps in a stockpot or Dutch oven. Add enough water to cover.

Bring to a boil over high heat. Lower heat and simmer, uncovered, one hour.

Strain the liquid from the vegetables.

Let cool. Refrigerate up to one week or freeze for 3 to 6 months in containers labeled with the date and amount. Use as a base for soups, instead of water to add flavor to grains, or in any recipe calling for stock. (The stock can be seasoned to taste with salt, pepper, and other herbs and spices as desired.)

Yield: Varies

Nutrients per 1-cup serving of typical vegetable broth: Calories: 12; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrate: 2 g; Total Sugars: 1 g (Added, 0 g); Dietary Fiber: 0 g; Protein: 1 g; Sodium: varies; Potassium: 46 mg; Calcium: 7 mg; Vitamin D: 0 mcg; Iron: 0 mg.

g=gram(s); mg=milligram(s); mcg = microgram(s)


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