PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightPop OutThumbs upSpeechAudio onReplayPlusMinus

96% would make again

Veggie Stock

Tasty Team

Veggie Stock

Inspired by thekitchn.com

Ingredients

for 10 servings

  • celery, top and bottom
  • onion, top and bottom skins
  • carrot, ends and skin
  • potato, ends and skin
  • asparagu, bottom stalks
  • 1 cup brussels sprouts (100 g), extra leaves and bottoms
  • mushroom, stem
  • bell pepper, top and bottoms

Nutrition Info

Powered by
    Calories 5
    Fat 0g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.

Preparation

  1. Collect veggie scraps in a resealable container and freeze for up to 6 months.
  2. When you have enough scraps to make stock, add the scraps to a large pot and cover with water.
  3. Simmer over medium-low heat for at least 30 minutes, up to 3 hours.
  4. Strain the stock and transfer the liquid to resealable containers.
  5. Refrigerate for up to 4 days or freeze for up to 3 months.
  6. Enjoy!

New Year, New You

Here’s everything you need for a more delicious 2021.

New Year, New You

Here’s everything you need for a more delicious 2021.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe