Thursday, April 14, 2011

Homemade "Scrappy" Vegetable Stock

I was so excited to find this recipe recently from Eating Rules featured on Poor Girl Eats Well.  It is the easiest, CHEAPEST, most flavorful vegetable broth around.


Scrappy Vegetable Stock
((Printable Version))

As you cook throughout the week, you take all the little scraps of veggies that you would normally throw away and collect them into a gallon size freezer bag.  Keep them frozen, adding to the bag as you go along.  When the bag is full, you're ready to make stock.  It's that easy!

I even go as far as to saving the "steaming liquid" left over from when I cook veggies and wilt spinach.  I figure, why let all those vitamins go down the drain?

Any veggies that are getting a little too old to cook with are also great to add to your freezer bag.


Here is a list of veggies they recommend: onions, garlic, carrots, celery, parsley, leeks, chard, mushrooms, scallions, potato peelings, lettuce, eggplant, zucchini, green beans, and bell peppers.

Other veggies that are good but will add a more distinct flavor are: asparagus, parsnips, squash, fennel, corn cobs, pea pods, and cilantro.

When you're ready to get cooking- place all your frozen veggies in a large stock pot.  Add about 3 to 4 quarts of water. Bring to a boil.


Add some seasonings such as thyme, basil, 1 or 2 bay leaves, and 1 to 2 teaspoons of kosher salt.  Don't over salt your stock!

Simmer for 20 to 30 minutes, stirring occasionally.

Strain through a strainer covered with cheese cloth. When the stock is cool, adjust seasoning, and pour the stock into freezer bags in 2 to 4 cup increments.

Store in the freezer until you're ready to use.

7 comments:

  1. I love homemade stock! Thanks for sharing.

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  2. A friend and I were just talking about reserving the water when we cooked veggies for veggie stock. I am starting it. We have carrots every day and sugar snap pea bits. If you keep the onion skins, they add color. I am sending more people your way by posting recipes on a private group website for a weight loss game we are playing. It is kind of like a co-opetition. {Hugs}

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  3. Thanks for sharing 'Crunchy' with your friends! :)

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  4. Is there something other than a cheese cloth that can be used?

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    1. I'm glad you asked that. I just made it again this week and did without the cheese cloth for the first time. I strained it first through a large colander and I pushed all the excess liquid out by pressing on the vegetables with the back of a large wooden spoon. Then I poured the liquid through a fine mesh strainer to get the small bits of stuff out. It worked just fine.

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  5. *I've been saving my bits for a couple of years, but never thought to save veggie cooking water. Will have to think about that.
    *using potato peel may cloud your broth. So will boiling. Doesn't hurt anything, but if clear soup is your thing, don't use potatoes and keep at a simmer.
    *Any remaining solids will sink to the bottom and can be discarded at the time of use.

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