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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 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: About 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!


  • About 1 quart (4 cups) frozen vegetable scraps* (see note below)
  • 2 quarts (8 cups) water
  • 3/4 teaspoon salt


  1. Combine the scraps, water, and salt in a medium pot. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer gently 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 1 week, or freeze for up to 3 months.


  • My go-to scraps are: onion skins, carrot peels, celery tops, sweet potato skins, parsnip skins, leek greens, mushroom stems, fennel tops, herb stems (like parsley, cilantro, dill, etc.).
  • Freeze scraps in a takeout-style quart container or freezer zip-top bag. Frozen scraps can be kept for up to 6 months.


  • Serving Size: 1 cup
  • Calories: 10