Homemade Veggie Stock
Delicious homemade veggie stock made from scraps of vegetables that you have used. I place all my scraps in a quart or gallon size freezer bag and make the stock once filled. You can also use fresh veggie scraps as well.
Ingredients
- Onions skins, peels, pieces
- Garlic skins and pieces
- Celery ends and pieces
- Carrots peels ends and pieces
- Tomatoes ends and pieces
- Red, Yellow, and Orange Bell Peppers ends, pieces
- dash basil, Oregano, Marjoram, Thyme, Rosemary..or any spice you wish you can add more when the soup is made if you wish
Instructions
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Place your scraps and spices in an 8qt. pot and add water just above the scraps.
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Bring water to a boil then lower the heat to low and simmer for 1 hour
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Pour everything into a strainer or colander with a pan underneath and press down on the scraps to get all the yummy juices out
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This is what the stock will look like once done. You can use right away, keep in the fridge for 4-5 days or freeze for when you are ready to use
Recipe Notes
You can use any vegetables that you wish, however, I have been told that if you add brussels sprouts, cabbage or cauliflower will make the stock bitter. I also wouldn't add any veggies that are spoiled.