Being Nutritious

  • All Posts
  • About
  • Services
  • Media
  • Contact
menu icon
go to homepage
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
subscribe
search icon
Homepage link
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
×
Home » All posts » Notable Nutrient Content » Low Sodium

Homemade Vegetable Stock (using kitchen scraps!)

Updated: May 21, 2024 · Published: Jan 2, 2019 by Laura Yautz · This post may contain affiliate links · Leave a Comment

Jump to Recipe Print Recipe

Using vegetable stock instead of water is a great way to make dishes more flavorful AND healthful. But store-bought stocks and broths are often high in sodium and expensive. This Homemade Vegetable Stock can be made FOR FREE using the scraps of vegetables you usually throw away - and without any salt at all. Get some extra mileage from your veggies!

This post may contain affiliate links. See our Disclaimer for more information

Vegetable stock in a mason jar, surrounded by fresh vegetables.

This is a basic homemade vegetable stock recipe. It's a great base for all your homemade soups, stews, casseroles, and anything else you can think of!

How is stock different from broth? Stock is usually unseasoned, and is to be used as a sorta "blank slate" for dishes. Broth on the other hand is already seasoned and ready to go.

Jump to:
  • Heart Health Benefits of Homemade Vegetable Stock
  • Ingredients
  • Instructions
  • What Scraps to Save
  • What to avoid in your stock
  • Equipment
  • Storage
  • Pro tip
  • FAQ
  • Related
  • 📖 Recipe
  • Food safety

Heart Health Benefits of Homemade Vegetable Stock

The heart health benefits of our homemade stock lie in what's not there, more so than what is. Since stocks are a base ingredient, there usually aren't many ingredients to start with.

Commercial vegetable stocks are usually high in sodium. Even the reduced sodium versions have more salt than you probably want.

Our low sodium vegetable stock can be used for anything without having to worry about it. We don't add any salt at all, so any sodium present is naturally occurring in the vegetables and water.

There are also, of course, some antioxidants in our stock, which is variable depending on which vegetables we use, and how much of them.

Ingredients

Easiest homemade vegetable stock recipe ever!

Ingredients for homemade vegetable stock.
  • Frozen vegetable scraps
  • Water

See recipe card for quantities.

Instructions

There's a little homework involved in this recipe. You need to save up your vegetable scraps until you have filled a gallon sized zipper bag with them. Keep the bag in the freezer while you're saving up.

Frozen vegetable scraps in a large stock pot.
  1. Step 1: Put the frozen vegetable scraps in a large stock pot.
Water added to frozen vegetable scraps in a stock pot.
  1. Step 2: Fill the stock pot with water.
Vegetable stock ingredients, simmered for an hour.
  1. Step 3: Bring the pot to a boil, and reduce the heat to a simmer.
Vegetable stock with scraps still in, ready to strain.
  1. Step 4: Simmer for 1 hour, covered.
Vegetable stock, strained, in a stock pot. Vegetable scraps in a strainer.
  1. Step 5: Strain out the vegetable pieces.
Finished vegetable stock in a large pot.
  1. Step 6: Cool the stock, and store in the refrigerator or freezer.

Hint: After simmering for an hour, it's helpful to let the stock cool a bit with the lid off before straining the vegetables out.

What Scraps to Save

Not every vegetable scrap is good to make stock from. Everything you save should be scrubbed clean and in otherwise good shape (no rotten spots, etc.). Here are examples of what you should save!

  • Carrot and celery ends
  • Bell pepper tops and seeds
  • Spinach
  • Peels of carrots and parsnips
  • Onion skins and cores
  • Tomato tops and cores
  • Summer squash skins and ends
  • Herb stems
  • Mushroom stems

The color of your stock is dependent on what and how much of certain vegetables you add. You'll likely notice the color being slightly different each time you make it, too!

What to avoid in your stock

There are a handful of vegetables you probably don't want to have in your homemade stock. These will either lead to an "off" flavor, or strange texture, so best to avoid these:

  • Garlic
  • Cucumbers
  • Potatoes and sweet potatoes
  • Winter squash
  • Cruciferous vegetables (broccoli, cauliflower, cabbage, etc.)
  • Large amounts of some herbs (like cilantro or rosemary)
  • Any moldy or otherwise "bad" produce
  • Any ingredient you don't like the taste of

Equipment

You will need gallon sized zipper bags, a large stock pot, and a strainer to make homemade vegetable stock.

You'll also maybe want some storage containers to freeze the stock in once it's done.

Storage

Cool the stock, and divide it into containers of a volume that are appropriate for how you'll use it. I recommend portions of 2-4 cups. Store in the refrigerator.

Freeze any amount you won't use within 5 days. The stock can remain frozen for 6-12 months.

Pro tip

Never add any vegetable to your stock that isn't in good shape. A little wilty is okay, but if it wouldn't be acceptable for you to eat it raw, it's not okay to add to the stock.

FAQ

Is vegetable stock low sodium?

Not always. Some brands are low sodium or no added salt, but make sure to read the labels if you're going with a store bought stock.

What should you not put in vegetable stock?

Don't add anything with a strong flavor, like garlic, broccoli or cauliflower, or vegetables that break down and become thick, like potatoes and winter squash.

Can I process and can this for safe shelf storage?

No, this recipe is not safe for canning. Because we are using scraps that may consist of root vegetable skins and various other parts of vegetables that are not considered safe to can, this recipe should not be canned. It can be frozen for up to 12 months, however.

Related

These are some great recipes to use your homemade vegetable stock in:

  • Glass baking dish with lentil baked beans and a wooden spoon scooping some.
    Healthy Baked Beans (with Lentils)
  • Overhead image of tetrazzini in a casserole dish.
    Vegetable Tetrazzini
  • Lentil soup in a bowl.
    Low Sodium Lentil Soup with Spinach
  • Cast iron skillet with tempeh, caramelized onions, and grapes in it. Garnished with fresh rosemary.
    Sautéed Tempeh with Caramelized Onions and Grapes
Want to say thank you?

📖 Recipe

Vegetable stock in a mason jar, surrounded by fresh vegetables.

Homemade Vegetable Stock

Laura Yautz
A great way to get extra mileage out of your vegetables! No added sodium, and perfect for your homemade soups and stews. Or use in place of water to give rice or quinoa some extra flavor!
No ratings yet
Prevent your screen from going dark
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Cook Time 1 hour hr
Total Time 1 hour hr
Course Soup
Cuisine American
Servings 20 cups
Calories 25 kcal

Equipment

  • Gallon sized zipper bags
  • Stock Pot with lid
  • Strainer

Ingredients
  

  • 1 Gallon Bag Frozen Vegetable Scraps (clean and in good shape)
  • 6 quarts Water (24 cups)

Instructions
 

  • Add the frozen vegetable scraps to a 10-quart stock pot (or similar size).
  • Add the water.
  • Bring pot to a boil. Reduce to a simmer. Simmer for an hour.
  • Allow to cool enough to avoid steam burns.
  • Strain out the scraps and discard (or compost).
  • Freeze any stock you won't use within 5-7 days. I recommend freezing in 2-4 cup portions.

Nutrition

Serving: 1cupCalories: 25kcal (1%)Carbohydrates: 5g (2%)Protein: 0.5g (1%)Sodium: 170mg (7%)Potassium: 110mg (3%)Sugar: 3g (3%)Iron: 0.5mg (3%)

*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.

Keyword low sodium vegetable broth
Tried this recipe?Let us know how it was!

Food safety

Safety is our top priority in the kitchen! Always keep these tips in mind.

  • Keep your bag of vegetable scraps completely frozen until you're ready to make the stock
  • Do not add any moldy or "past their time" vegetable scraps to the bag
  • Wash hands before touching food, and after touching raw meat, your hair, face, pets, etc.
  • Make sure all needed utensils and equipment are clean
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Don't leave food sitting out at room temperature for extended periods - refrigerate or freeze within 2 hours of cooking
  • Never leave cooking food unattended
  • Always have good ventilation when using a gas stove
  • Always open the lid of cooking pots away from your face to avoid scalding burns

See more guidelines at USDA.gov.

More Low Sodium

  • Casserole dish with stuffed peppers in it.
    No Bake Chickpea Stuffed Peppers
  • Three small jars of smoothie, with straws.
    Banana Beet Smoothie
  • Bowl of lentil and mushroom stew, garnished with parsley.
    Instant Pot Irish Stew with Lentils and Mushrooms
  • Two tall glasses of a smoothie, garnished with a fresh strawberry.
    Pink Smoothie

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Laura Yautz in her kitchen

Hi, I'm Laura!

I’m a Registered Dietitian and I love food and cooking, It’s my passion to help you discover how delicious and easy heart healthy eating can be! I’m glad you’re here! Take a look around. You’re going to LOVE Being Nutritious!

About Me
Enroll in the FREE EMAIL COURSE to make your kitchen heart healthy!
Want to say thank you?

Seasonal Spring Recipes

  • Grilled tempeh triangles in a line on a plate, topped with peach relish and drizzled with balsamic glaze.
    Grilled Tempeh with Summery Peach Relish
  • Overhead image of whole eggless quiche in a pie plate.
    Eggless Quiche with Spring Veggies
  • Whole, unsliced loaf of bread, sprinkled with oats.
    Irish Wheaten Bread
  • Single muffin on a dish. A stack of muffins is visible in the background.
    Cinnamon Raisin Muffins
  • 5 peanut butter cookies with chocolate kisses in them, on a serving plate.
    Healthier Peanut Butter Blossoms
  • Bowl of white chili, garnished with sliced avocado, a lime wedge, and chopped cilantro.
    White Bean Veggie Chili
  • Overhead image of a bowl of cooked red cabbage.
    Slow Cooker Red Cabbage (German Style)
  • Overhead image of Halloween pasta salad in a dish.
    Halloween Pasta Salad with Spooky Mushroom Skulls

Footer

Sign up for free emails and updates!

Sign me up →
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Contact
  • Services
  • ↑ back to top

As an Amazon Associate I may earn from qualifying purchases. Your purchase helps me keep the lights on, at no additional cost to you! I never recommend products that I don't love. Thanks for your support!

Copyright © 2025 Being Nutritious. All rights reserved

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsAcceptReject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required