Vegetable Stock from Kitchen Scraps

Vegetable Stock from Kitchen Scraps

Cook Time 4 hours
Total Time 4 hours
Servings 8
Author Tempie Hughes


  • 1 (quart) size ziploc bag filled with scraps like carrot ends/peelings, celery ends/leaves, onion skins
  • 2 bay leaves
  • 20 peppercorns
  • water to fill about an inch below the top of pot
  • sea salt to taste


  • Place all ingredients into a 4 or 5 quart stockpot and bring to a boil. Reduce heat to a simmer, cover, and let cook for about 4 hours. Check seasoning and add salt if needed. You can also just omit it completely. Strain the stock through a piece of cheesecloth placed over a colander or large strainer on top of a large bowl. Let the stock cool completely, then either refrigerate or freeze until ready to use.