Cheap and Easy Zero Waste Vegetable Stock

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Have you ever made your own vegetable stock? Well, this is your sign to! It’ll help you cut down on food waste and save money on groceries. It’s also such an easy way to level up your cooking! It does take a bit of time, but in my humble opinion, is so worth it. Keep reading to find out how, and to snag some of my favorite tips and tricks.

How do I make vegetable stock?

All you need to make your own vegetable stock is veggies and water. It’s essentially like a vegetable tea that steeps for a very long time. I’m not even kidding. Just add your veggies and water to a stock pot (or the largest pot you own) and bring it to a boil. Then reduce the temperature and let it simmer away for about an hour. After that, turn off the heat and let it cool down before straining it into your container(s) of choice.

What’s in vegetable stock?

While all you really need for veggie stock is onions, carrots, celery, and some water, adding additional ingredients will certainly enhance its flavor. I love adding a full bulb of garlic, along with herbs like parsley and dill. Oh, and some black pepper and bay leaves! And if I’ve got them on hand, I’ll add some leek, fennel, and mushrooms.

Frankly, the world is your oyster when it comes to vegetable stock. You can throw all sorts of vegetable scraps into the pot! Just be sure to consider how you want to use your stock first. For example, ginger can be a great addition to a veggie stock, but it’s not necessarily an ingredient that I want in every veggie stock. It can have a strong flavor that while delicious, may not work in every dish. I also tend to avoid bitter vegetables like radishes and cruciferous vegetables like broccoli or cauliflower for stocks because I don’t love how they impact the flavor. Some people do use them, and that’s great!

If there’s a vegetable you’re not sure about, you can always try it and just exclude it next time if you don’t like it!

So what makes this zero waste?

One of my favorite kitchen hacks is to keep a large plastic bag in the freezer to fill with veggie scraps as I cook. Things like half an onion, some carrot tops, or the top of a bulb of fennel. I throw all sorts of things in the bag. Then, when it’s full or I’m running low on vegetable stock, I’ll use it to make more! Oftentimes, I’ll just dump the freezer bag into pot and add water to make stock. Others, I’ll supplement with some fresh vegetables. It really just depends on what I’ve got in the bag. But it’s a great way to reduce food waste and save money on groceries.

And after you strain the stock, you can use the leftover veggies in another dish (like a veggie pie) or simply compost them!

What’s the best way to store homemade vegetable stock?

A jar works great for storing vegetable stock if you’ll be using it in the next week or so (which is about how long it’ll last in the fridge). I also love freezing it in one to two cup portions so that I have it on hand if I ever need it! It’ll last about three months in the freezer, or longer if you vacuum seal it. I absolutely love Souper Cubes for freezing stock and other leftovers. They have both one and two cup trays, making freezing super convenient.

Got a rotisserie chicken? Make chicken stock!

Ok, just a quick hot tip but if you’ve got a rotisserie chicken on hand, you can save the bones and add them into the pot to make chicken stock! You’ll need to cook it for about two hours instead of one, but that’s really the only difference. It’s great to have on hand, and another way you can make the most of your food. If you’ve vegetarian or vegan, obviously disregard this section.

How strictly do I need to follow this recipe?

You really don’t need to follow this recipe at all! In fact, I don’t recommend that you do. Instead, make it your own. Start a freezer stash and toss it in. Don’t get me wrong – following this recipe will give you a lovely stock. But I want to encourage you to think outside the box here and make the most of the ingredients you have.

Also, when it comes to water, feel free to adjust the amount to suit your needs. I typically use about 20 cups of water when I make stock. I’ve got a giant stock pot so that’s not an issue. But if you don’t have one of those, use a smaller pot and just just less water and/or veggies! Just know that the more vegetables and herbs you use, the more flavorful your stock will be.

To salt or not to salt?

I don’t salt my stocks. That might be controversial, but that’s ok. I’ve got a baby, and it’s not recommended to give them added salt. So to simplify my process, I skip the salt. I do salt whatever I’m cooking with the stock, though (it the baby isn’t eating it, of course). All that said, if you want to salt your stock, go for it. Do keep in mind that you’ll likely be using it in recipes that also include salt, so don’t go too overboard. But yeah, you do you!

Congratulations, you’ve officially made your own vegetable stock! It feels good, doesn’t it? I hope you enjoyed the process and find ways to work it into your kitchen routine. It really is wonderful to have homemade stock on demand.

If you make this, let me know your thoughts in the comments or on Instagram! Bonus points if you tag me in a photo. That always makes my day.

Looking for some recipes to use this stock in? I’ve got you covered. Try my mushroom marsala risotto or perhaps my roasted tomato and strawberry soup. Both are sure to warm your bones.