Making Vegetable Stock From Scraps

Turning vegetable scraps into stock

A few months back I was called out for using a prepared vegetable bouillon in a recipe, rather than making stock from scratch. Reader David wisely pointed out that “Homemade is easy, flavourful, healthy, and sustainable.”

So I started looking for an easy way to make an unprocessed vegetable stock to use in our cooking, and I learned that vegetable scraps make terrific stock.

When Kimberly from Poor Girl Eats Well recently asked if I’d write a guest post, I immediately thought this stock would be a great one to share with her readers.  It’s effectively free, since you’d presumably be throwing those scraps in the trash or compost bin otherwise.

So head on over to Poor Girl Eats Well and check out my guest post: How to Make Vegetable Stock from Scraps.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

You May Also Like:

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
March 12, 2011 12:37 pm

I found your blog through PGEW and I’m definitely a fan! I’ve never made homemade vegetable stock, mainly because of lack of room in my freezer- I have 3 roommates, but this would be so much healthier than store bought. The amount of sodium in store bought alone makes me want to make homemade stock.

March 11, 2011 8:40 pm

Awesome! I love making my own broth. I haven’t used boullion in a LONG time. I do use pre-made broth (that is gluten-free) only in a pinch, but I always make big batches and freeze it in portions. 😀 Great way to stretch your dollar and keep it whole foods!