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Homemade Veggie Stock

Course Soup
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • a full bag of whatever veggie and herb scraps and shavings you have on hand, frozen or fresh

Instructions

  1. Empty bag of veggie scraps into a large pot. Cover with cold water and bring to a boil. 

  2. Reduce heat to low and partially cover pot. Simmer for 30 minutes before straining either through a fine mesh sieve or cheesecloth. Use stock immediately, refrigerate or freeze.

Recipe Notes

Stock will stay good refrigerated for a week. It will stay good frozen for up to 6 months.