Store-bought, boxed vegetable stock is fine in a pinch. But nothing beats a batch of homemade stock simmered in your own kitchen. This recipe is also environmentally friendly, in that it uses bits and pieces of veggie scraps that would otherwise just end up in the compost bin.
I keep a gallon-sized reusable zip-top bag in my freezer and discard things like, onion tops, carrot peels and celery that’s gone to the crisper drawer to … well … be forgotten. Once the bag is full, I add a few herbs and spices to a big pot with water and let it simmer until that rich flavor comes to life.
Vegetable stock can be stored in the refrigerator in glass jars for up to 5 days or frozen (I like to use silicone portion molds) for several months. When it comes to making stock, not all veggie scraps work well. Below are a handful of things I often toss into my freezer bag and ones to avoid.
Vegetables that work well in stock:
- Onions and skins (the skins help give stock a rich, golden color)
- Garlic and skins
- Celery
- Carrots
- Mushrooms
- Parsley
- Scallions
- Leeks
- Fennel
Vegetables that DON’T work well in stock:
- Broccoli
- Cabbage
- Cauliflower
- Potatoes
Note: I don’t add salt to my vegetable stock, as it makes it more difficult to control the sodium content in recipes.
Ingredients
- 8 to 10 cups vegetable scraps*
- ¼ cup fresh parsley (about 1 small handful)
- 1 tablespoon whole peppercorns
- 2 dried bay leaves
- 5 stems fresh thyme
- 10 to 12 cups water
Instructions
Place vegetable scraps, parsley, bay leaves, peppercorns and fresh thyme into a large pot. Add 10 to 12 cups water and bring to a boil over high heat.
Reduce heat and simmer for 1 hour.
Drain out vegetable scraps and compost, reserving liquid stock. Portion stock into glass jars or silicone molds. Let cool to room temperature.
Store in the refrigerator for up to 5 days or freeze portions for up to a few months to use in your favorite Whole30 soups or other recipes.
