Vegetable Stock From Scraps

5 from 1 vote

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.

Prep Time5

Cook Time1

Course: Condiment, Soup

Cuisine: American

Keyword: how to make broth, vegetable broth

Servings:

Calories: 58kcal

Author: Jodi Danen, RDN / Create Kids Club

Equipment

large stockpot with lid
strainer
mason jars with lids or plastic containers with lids

Ingredients

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

Instructions

⭐️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.

Notes

CCK 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.

Nutrition