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Vegetable scraps in a pot with water

Vegetable Stock from Scraps

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  • Author: Alexandra Shytsman
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 2 quarts 1x
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: n/a
  • Diet: Vegan


Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills. Plus, it’s incredibly easy!


  • 1 quart frozen vegetable scraps* (see note below)
  • 2 1/2 quarts water
  • 3/4 teaspoon salt


  1. Combine the scraps, water, and salt in a large pot. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar for 1 1/2 hours. 
  2. Strain into another pot or a large bowl and discard the vegetables. Divide the broth among lidded containers and cool to room temperature.
  3. Once cooled, store in the fridge and use within one week, or freeze for up to 3-6 months.


Ideal scraps include: onion skins (yes, even the papery bits!), carrot peels, celery tops, sweet potato ends, parsnip peels, leek greens, mushroom stems, fennel tops, and herb stems like parsley and cilantro.


  • Serving Size: 1 cup
  • Calories: 10

Keywords: vegetable, scraps, broth, stock, vegan

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