# Veggie Stock From Kitchen Scraps

A simple recipe to make vegetable stock using kitchen scraps, perfect for adding flavor to various dishes.

- Servings: 3 servings
- Total time: 30 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- Onions (tops, bottoms, and skins)
- Celery (tops and bottoms)
- Carrots (tops, bottoms, and skins)
- Mushrooms (stems)
- Garlic (tops, bottoms, and skins)
- Potatoes (tops, bottoms, and skins)
- Parsley (stems)
- water

## Instructions

1. Remove the tops/bottoms/skins/stems from any vegetables you are preparing and place them in a ziplock bag.
2. Continue collecting scraps until the bag is full.
3. Dump the bag into a pot and fill ¾ of the pot with water, or until scraps just start to float.
4. Bring the water to a boil and then let it simmer for at least 30 minutes.
5. Strain the water out of the stock.

## Equipment

- ziplock bag
- pot

## Tips

- Avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock.
- Vegetable scraps can stay frozen up to 6 months in a ziplock bag.
- Refrigerate stock up to 4 days, or freeze up to 3 months.

## Source

- Original video: https://youtu.be/NcUEZaOp-5s?si=s71e1_vbQDpEnvSc
- Recipe page: https://www.cliprecipe.com/recipe/dddca423-7ba6-44e7-b2a6-5344c72e6912
- Extracted: 2026-03-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt