Vegetable stock from scraps cuts back on waste and results in a favor-packed stock to use in your favorite recipes or freeze for later use. Gluten-free.
Don’t throw away the ends of veggies that you have no use for. Instead, put it in a ziplock bag and freeze it. Why save waste? Because it’s a free way to add tons of flavor and nutrition to homemade broth or stock.
How To Make Vegetable Broth From Scraps:
How To Make
Saving vegetable waste is easy. Simply label a gallon-sized freezer bag and start adding the waste of veggies you don’t use.
Typically, you use 1-2 stalks of celery in a recipe. I suggest chopping it all, then freezing it for future recipes.
Once you freeze celery, you will lose the crunchy texture. The texture is due mainly to the water content of this veggie. Freezing ruptures these cell walls, losing the crunch, but the flavor remains perfect for use in cooked recipes and soups.
Take parts of the celery bunch that you won’t be chopping, like the bottom and the leafy middle pieces, place them into the freezer bag labeled for stock.
Same with the above peppers. Place the tops into the freezer bag, freezing chopped peppers for later use in cooked recipes.
You can pull the bag out of the freezer at any time to add more veggie “waste” to the bag.
Veggie scrap ideas include:
- carrot peels and tops
- potato peels
- beet tops
- veggies that are wilting or not up to par (but aren’t moldy!)
- broccoli and cauliflower stems
- Fresh herbs
Once you have the bag full, you are ready to make stock!
Did you know?
You can freeze the chicken carcass from your roasted chicken dinner? The bones and leftover meat make wonderful chicken stock!
Easily! Add the vegetable scraps to a large stockpot. Cover with water. Season with salt, pepper, and herbs if desired. Simmer for 45 minutes- 1 hr. Pour through a fine-mesh sieve. Discard vegetables, store stock in an airtight container. Keeps 3-4 days in the refrigerator or freeze for up to 12 months.
Broth is generally seasoned, stock is not.
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Vegetable Stock From Scraps
- large stockpot with lid
- mason jars with lids or plastic containers with lids
- 5 cups frozen vegetable scraps
- 10 cups water
- a few sprigs fresh herbs or 1 tsp. dried herbs such as rosemary or thyme
- 2 bay leaves
- 1 teaspoon salt
- black pepper to taste
- ⭐️Add ingredients to the stockpot. Combine frozen vegetables with 10 cups of water in a large pot. Add herbs, bay leaves, salt, and pepper. Simmer over medium to medium/low heat for at least an hour.
- Store. Carefully strain and cool. Transfer cooled broth to plastic baggies or a mason jar.