Vegetable Scrap Soup Stock
Turn veggie odds and ends into a rich, flavourful broth! Perfect for soups, stews, sauces, and gravies — and a great way to use up various odds and ends.
- Prep Time: 10min
- Cook Time: 1h
- Yield: About 6–8 cups broth
Ingredients
- 4 cups clean vegetable or herb scraps (peels, ends, cores)
- 1 tablespoon vinegar (any kind)
- Parmesan rind (optional)
- 5 peppercorns
- 1 bay leaf
- 2 cloves garlic, minced
- 1 onion, coarsely chopped
- 4 cups clean vegetable or herb scraps (peels, ends, cores)
- Water to cover scraps
- 1/2 teaspoon dried oregano or thyme
Instructions
- Collect veggie scraps in a large pot.
- Add onion, garlic, bay leaf, peppercorns, vinegar, oregano/thyme.
- Cover with just enough water to cover veggies. Add Parmesan rind if using.
- Bring to boil then reduce to simmer. Simmer, uncovered for 45–60 minutes.
- Let cool for 30 minutes then strain through fine-mesh sieve or cheesecloth.
- Store in fridge for 4 days or freeze in convenient portion sizes for 6 months.
Helpful Tips
- Save veggie scraps in a freezer bag or container until you have enough to fill a pot.
- Make it hands-off: add everything to a slow cooker and simmer on low for 6-8 hours.
- Speed things up: use an instant pot at high pressure for 20-30 minutes, followed by a natural release.
- Build extra flavour by adding mushrooms or mushroom powder, miso paste, nutritional yeast, dried seaweed, roasted garlic or a splash of soy sauce.
