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No-Waste Vegetable Stock

By April 1, 2022June 8th, 2022No Comments
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This is non-recipe recipe is the ultimate no waste kitchen hack. Instead of tossing veggie scraps straight into the compost, give yourself the gift of homemade stock. A good ratio to follow is one part onion to two parts other veggies. The classic French combination of onions, carrots, and celery, or mirepoix, is an ideal base here. When you make your own stock, you’re getting the most out of every vegetable you buy and reducing the amount of food packaging you bring into your home since you don’t need to buy cans or cartons of stock!


  • 4-8 cups vegetable scraps
  • 1 bay leaf
  • 2 thyme sprigs
  • 4 large garlic cloves, split
  • 1/2 teaspoon peppercorns
  • 12 cups cold water


  1. Remove ends, peels, and stems from any vegetables you are preparing (avoid vegetables like brassicas), and place them in a freezer-friendly container or bag – they can stay frozen up to six months.
  2. When enough scraps have been collected, place in an 8-quart stock pot along with bay leaf, thyme, garlic, and peppercorns. Cover with cold water by an inch and bring to a gentle simmer. Cook for 45 minutes.
  3. Strain stock and use right away or cool. Store in refrigerator and use within seven days or freeze for up to three months.

Note: You can add other types of vegetable scraps to the stock such as corn cobs, tomatoes, winter squash, summer squash, fennel, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus. A good ratio to follow is to use one part onion to two parts vegetable scraps.


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Recipe provided by INFRA.

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