How to Make Vegetable Stock from Scraps

1. 1

   Gather Your Scraps

   5 min

   Collect clean vegetable trimmings like onion skins, carrot peels, celery ends, and herb stems in a freezer bag.

2. 2

   Wash & Prep

   5 min

   Rinse any dirt from your collected scraps and roughly chop larger pieces for even cooking.

3. 3

   Simmer & Flavor

   1 hr 30 min

   Place scraps in a large pot, cover with water, add bay leaves or peppercorns, and bring to a gentle simmer.

4. 4

   Strain the Stock

   10 min

   Carefully strain the liquid through a fine-mesh sieve or colander, pressing solids to extract all flavor.

5. 5

   Cool & Store

   1 hr (cooling)

   Allow the stock to cool completely before transferring to airtight containers or freezer-safe bags for storage.