How to Make Vegetable Stock from Leftover Veggies
Homemade vegetable stock from leftover vegetables and herbs is a great way to add flavor to many dishes you make. It is also an easy way to limit waste while cooking!
Servings: 10 cups
Calories: 0.4kcal
Ingredients
- Frozen Vegetables and Herbs
- 12 Cups or more Water
- 10 Black Peppercorns
- 3 Cloves
- 1 Bay Leaf
- 1 tablespoon Salt optional
Instructions
- Put all ingredients into a soup pot on the stove. For an unsalted stock, do not add salt. Cover with enough water to reach 2 inches from the top of the pot. (The more water, the longer you will simmer to get flavor)
- Turn on low heat for a medium simmer. Place the lid on.
- Simmer for at least 2 hours and up to 3 hours. I usually simmer for 2.5 hours, but if I use a larger pot, it takes longer to get the stronger flavor out. If you have more than 12 cups of water, simmer for at least 3 hours and until the strength of stock is up to preference.
- Strain into ice cubes tray, ziplock gallon bags, or mason jars. Or strain and use immediately. For fresh stock, keep in the fridge for up to 10 days; frozen stock, keep in the freezer for up to 3 months.
Notes
SALT. Salt is not required in this vegetable stock. Feel free to omit for a blank canvas. I personally prefer to add 1 tablespoon of salt while the stock simmers so that it is lightly seasoned and ready to use.
WATER. I usually add about 12 cups of water to my 5.5 QT dutch oven. If you need more water to reach about 2-inches from the top of your pot, simmer for longer.
Nutrition
Calories: 0.4kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 698mg | Potassium: 2mg | Fiber: 0.05g | Sugar: 0.002g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg