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.

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6 Responses to Making Vegetable Stock From Scraps

  1. Natasha March 12, 2011 at 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.

    • Andrew March 18, 2011 at 10:39 am #

      Welcome! The stock definitely takes up extra room in the freezer. I suppose it would keep for about a week or so in the fridge, so maybe you could make smaller batches and use it right away?

      Trader Joe’s has some good pre-made stock, in the tetrapack boxes, that’s low(er) in sodium. Might be worth checking those out?

  2. Debi March 11, 2011 at 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!


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