No Fail Vegetable Stock Recipe - Going Zero Waste (2024)

No Fail Vegetable Stock Recipe

Plant Based Recipes

October 26, 2015 | Kathryn Kellogg

Last Updated on October 26, 2022

This vegetable stock recipe is incredibly flavorful and versatile. Add it to all your favorite soups and recipes to give them both flavor and nutrients.

Whether you are making stock from fresh veggies or vegetable stock from scraps, it’s easy and almost impossible to mess up. We will answer all your questions like “what is vegetable stock?” and “how do you make vegetable stock cubes?”

No Fail Vegetable Stock Recipe - Going Zero Waste (1)

Table of Contents

vegetable stock recipe

This vegetable stock recipe is so easy and inexpensive. Really. There’s no excuse to ever, ever buy it in the store ever again.

You’ll be able to avoid unnecessary preservatives and those awful tetrapaks.

what is vegetable stock?

Vegetable stock is made with vegetables that have been boiled and simmered for several hours. It can be used in a variety of different recipes.

what is the difference between vegetable stock and vegetable broth?

Basically, the difference between this vegetable stock recipe and broth is seasonings and herbs. Once you add seasonings and herbs, you will end up with vegetable broth instead of stock.

Vegetable Stock: Unseasoned

Vegetable Broth: Seasoned (salt, pepper, herbs, etc.)

I don’t like to season mine, because I like to keep my options open.Now that we have that settled, let’s continue!

No Fail Vegetable Stock Recipe - Going Zero Waste (2)

vegetable stock tips

Most regional cuisines are based on three very key ingredients. Carrots, onions, and celery are the base of the mirepoix, which is commonly found in both French and Southern cuisines. The Italians have a soffrito which is a mix of tomatoes, garlic, and onion. And, in New Orleans, they have the holy trinity of celery, onion, and green bell pepper. Depending on what you like to cook, you can add any of these ingredients to your stock.

No Fail Vegetable Stock Recipe - Going Zero Waste (3)

You will want to steer clear of the cruciferous family. They can impart a very bitter flavor to your broth. Potatoes are not cruciferous, but they will make your broth very cloudy and don’t impart much flavor.

As you’re prepping meals throughout the week, you can cut off the odds and ends of onions, carrots, and garlic peels and throw them all in a bowl in the freezer. Once it starts to fill up, you can use it to make stock!

No Fail Vegetable Stock Recipe - Going Zero Waste (4)

You can see my “before” above — a nice full pot of veggies scraps…

No Fail Vegetable Stock Recipe - Going Zero Waste (5)

…and this is after the mixture has been simmered for six hours.

vegetable stock from scraps

Roughly chop and wash your vegetables. You want to make sure you remove any dirt.Dump all of your veggie bits in a pot big enough to hold all of them, then cover them with water. Bring to a boil and reduce heat to a simmer. Put on the lid and walk away!

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That’s it! So easy, right!?

Now, you can let this simmer for just an hour or two for a light flavor. But, I like mine to get very condensed and rich, so I let it simmer for approximately six hours. Then, I store it in the freezer so I always have some on hand.

I made 15 cups of stock for $3.00! That much organic stock in the store would cost me $21.50.

frequently asked questions

how do you use vegetable stock?

I use this vegetable stock recipe in soups, enchilada sauce, risotto, pasta, dog treats, and really almost everything. If you want to amp up rice, cook it in stock instead of water. It takes the dish from just okay to amazing.

can I make vegetable stock from scraps?

Of course! You can absolutely make vegetable stock from scraps! That’s one of the great things about living a zero waste lifestyle — using every resource you already have available.

how do I make vegetable stock cubes?

If you end up with leftover vegetable stock that you want to save, no problem! Turn it into vegetable stock cubes by freezing it. After making your vegetable stock from scraps, divide it into ice cube trays and freeze. When you are ready to use it, thaw as many cubes as you need in the fridge or toss them right into your soup pot!

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No Fail Vegetable Stock Recipe - Going Zero Waste (2024)


No Fail Vegetable Stock Recipe - Going Zero Waste? ›

vegetable stock from scraps

What should you not put in vegetable stock? ›

Softer vegetables such as potatoes or pumpkin are no good as they break down too easily, creating a cloudy stock. If adding fresh tomatoes, remove the seeds as they can impart a bitter taste. The fresher the vegetables you use for stock, the better the flavour will be.

Is making vegetable stock wasteful? ›

By making your own stock from scraps, you'll save money by using the bits of veggies that you might otherwise discard – plus you know exactly what's gone into your stock.

What two types of vegetables should be avoided in stocks? ›

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

Should I put potato peels in my vegetable stock? ›

Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!

Should potatoes go in vegetable stock? ›

Vegetables to Avoid When Making Vegetables Stock

Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

Should I put tomatoes in stock? ›

Mushrooms (optional): Add mushrooms to give the stock a deeper, richer flavor. Apple or pear (optional): Adding these will bring in a slightly sweet balance of flavor. Tomato (optional): Can be added for just a touch of tanginess!

What ingredient items should never be used in stock preparation why? ›

▶ Cabbage. Cabbage is too strong for stock and broth and can add a bitter taste. ▶ Collard greens. Collards are too strong for stock and broth and can add a bitter taste.

What should be avoided in cooking stock? ›


The hotter you cook the stock, the faster you convert collagen into gelatin. Cooking low and slow gives you good conversion while preventing fat, minerals and other gunk from emulsifying into your stock. Boiled stock will be cloudy, greasy and have a lower yield.

What is the difference between stock and broth? ›

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

How can I improve my vegetable stock? ›

Add bright, fresh flavor to vegetable broth

To brighten any soup, stock, or broth, a splash of lemon juice or vinegar is always a good idea. A splash of white wine is never a bad thing either, but stay away from anything too oak-y, and simmer the broth for a few minutes to give the wine a chance to get comfortable.

Can you put onion skins in stock? ›

You can add in chicken or beef bones to make a rich, umami-packed homemade meat stock, something that can be the backbone of any soup or braised dish you make. If you don't have bones or don't eat meat, no fear — the onion and garlic skins alone make a wonderful, flavorful vegetable stock.

Can you cook veggie stock for too long? ›

Viviane's tips. The vegetables should be cut in small pieces (1/2″ to 1″ pieces) so that they render their flavor more easily. The stock should not simmer for more than 45 minutes. In that time the vegetables have given all their flavor to the water.

Why is my homemade vegetable broth bitter? ›

Sorrel, lovage, bay leaves, chervil, marjoram, rosemary, tarragon and fenugreek as well as cardamom, ginger, pepper, paprika, agrimony and thyme tend to introduce a bitter taste. And it could also be a timing issue, when adding certain herbs too soon.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

What ingredient should not be added to a stock? ›

Avoid adding salt if reducing the stock later. For brown stocks, caramelize the ingredients for added color, flavor and complexity. This can be done for any type of stock including meats, poultry, fish and vegetable. Always start with cold water.

Which should you never do to a stock while cooking? ›


Allowing the water to boil will dissolve the impurities you're supposed to be skimming back into the stock, muddying its clarity and flavor. Not only that, but the energetic movement of the water will actually break minute pieces of your ingredients off and cast them adrift, further clouding things.

What should you not put in stock? ›

There isn't anything that is necessarily "bad" or should always be avoided in stock, but some ingredients have qualities you won't always want. Dark greens (spinach, kale, etc) can make a stock bitter and of course greenish in color. Cabbage also can impart a overwhelming bitterness.

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