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Homemade Vegetable Stock

Vegetable stock is a kitchen staple that can be used for cooking quinoa, gravy, sauces, soups, and beyond. Making it yourself is quick, easy, and gets rid of what you likely already have lying around your kitchen: food scraps.
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Equipment

  • Slow cooker

Ingredients

  • Vegetable scraps, fresh or frozen (one 2-qt bag of vegetables for a 2-qt slow cooker OR one gallon bag of vegetables for a 6-qt slow cooker)
  • Enough water to cover the vegetable scraps

Instructions

  • Place your vegetable scraps in your slow cooker. 
  • Add enough water to your slow cooker so the vegetables are covered. Place the lid on your slow cooker.
  • Cook on low for 6-7 hours or on high for 1-2 hours.
  • Turn off your slow cooker. Strain your stock. You can compost or discard the solids. 
  • Add stock to freezer-safe containers. Freeze or refrigerate. It will remain fresh in the fridge for about a week. It will keep in the freezer for around 6 months. 

Notes

  • If you are using frozen vegetables, there is no need to thaw them before placing them in the slow cooker.
  • If you have a smaller 2-qt slow cooker, you may need to (carefully) dice larger vegetables so they can fit. It’s easier to chop these vegetables if you let them sit for a couple minutes. But again, no need to let them thaw out.
  • As you cook throughout the month, store your vegetable scraps in a freezer ziplock bag in the freezer. Write the names of the vegetables you add to the label. Every vegetable you add to the bag will contribute to the flavor of your veggie stock.
  • For your stock, you can use the peels, ends, and leafy bits of:
    • Carrots
    • Onions
    • Garlic
    • Fennel
    • Celery
    • Broccoli
    • Herbs (sage, thyme, rosemary, etc.)
    • And more!
  • (Optional) Before you add your stock to jars, you may like to add salt. If you prefer unsalted broth, you can forgo this step.