Скачать или смотреть How to Make Veggie Stock from Scraps | Zero-Waste + Frugal Kitchen Tips

I love finding ways to stretch ingredients and make the most out of every bit of food that comes through my kitchen—and homemade veggie stock is one of the easiest (and most underrated) ways to do that. This recipe is affordable, waste-free, and packed with flavor—using just veggie scraps you’d normally throw away. If you’re on a budget, love cooking from scratch, or simply want to know what’s going into your food, you’re going to love this one.
Save your scraps, simmer them low and slow, and you’ve got a nourishing base for soups, stews, and so much more—without spending a thing.
Best Veggies & Scraps to Add to Veggie Stock
These add depth, umami, and a balanced flavor:
Onion skins & ends (not moldy)
Garlic skins & ends (in moderation)
Carrot peels & ends
Celery tops & leaves
Leek greens
Mushroom stems
Parsley stems
Thyme stems
Bay leaves
Fennel tops
Corn cobs (adds sweetness)
Tomato scraps (just a few — adds umami and richness)
Green bean ends
Zucchini ends (in moderation)
Bell pepper tops/seeds (sparingly – can be strong)
Veggies & Scraps to Avoid
These can add bitterness, overpower the flavor, or get slimy:
Potato peels (cloudy, starchy stock)
Brassicas:
Broccoli
Cabbage
Cauliflower
Brussels sprouts
(All can make the stock bitter or sulfurous)
Turnip/radish scraps (too sharp and pungent)
Beet scraps (will color and overpower the flavor)
Eggplant skins (bitter)
Too much garlic/onion (overpowering)
Spinach/kale (can go slimy and bitter)
Herbs like cilantro or dill (too distinctive and can clash)
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Hi, I’m Jill, a holistic mom living a slow, intentional life. I create content about making food from scratch, DIY natural products, and mindful motherhood. Join me as I share simple, budget-friendly tips for living a sustainable, intuitive lifestyle, from growing our own food to raising our son, Makai. I hope to inspire others to embrace creativity, underconsumption, and the beauty of everyday life.
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