top of page

Vegetable Stock

40 minutes

2 cups

Use vegetable scraps to make vegetable stock.

Vegetable Stock


  • Place vegetable scraps in a large dutch oven or stock pot and cover with cold water.  Add garlic (skins and all), peppercorns and bay leaves.

  • Cover and bring to boil.  Lower heat and simmer for 30 minutes. 

  • Place a sieve over a bowl and pour contents through the sieve.  Press on the solids to get liquid out.

  • Can be refrigerated 1 week or frozen 3 months.


  • 4 cups of vegetable scraps

  • 3 garlic cloves, minced

  • 12 peppercorns

  • 2 bay leaves

bottom of page