Homemade Vegetable Stock

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

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!

Course Soup

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Cook Time 1

Total Time 1

Servings cups

Calories 25kcal

Author Laura Yautz

Equipment

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