How to make Vegetable Stock

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Stop! Don’t throw away another scrap of leftover vegetables! Yes, I mean the little pointy root ends of onions, the stems of zucchini, the stalks of broccoli. I even use the papery skins of onion and garlic. All these make a great, and FREE vegetable stock to use later on. Here’s the trick I use…


Keep a gallon sized Ziploc bag in the freezer. Every time you slice and dice your vegetables, throw those end pieces in the Ziploc and freeze. When you gather up enough to fill the bag, make up a batch of veggie stock.

To save the veggie stock for later, I like to freeze mine into silicon trays or muffin liners and pop them out to store in a freezer bag. That way, I can get out just as much as I want and not waste any.


To make the stock, place 6 cups of water in a large stock pot and add all the vegetables. Bring to a boil, then turn down to medium high for about 10 minutes. Let simmer on low for another 15 minutes. Take off the heat and set aside until cool enough to pour into another container. Using a strainer, strain out the large pieces as the liquid goes into another large bowl to cool completely.

Once the liquid is cooled, pour into silicone muffin pans or silicone muffin liners. Place in the freezer overnight. Pop the vegetable stock out of the muffin liners and place into a Ziploc bag in the freezer to use as you go!


So…how do you make your vegetable stock? I’d love to hear your ideas! Please comment below. 

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