How To Make Veggie Stock From Kitchen Scraps

Here is what you’ll need! How to Make Easy Veggie Stock With Kitchen Scraps Makes roughly 3 quarts INGREDIENTS Onions (tops, bottoms, and skins) Celery (tops and bottoms) Carrots (tops, bottoms, and skins) Mushrooms (stems) Garlic (tops, bottoms, and skins) Potatoes (tops, bottoms, and skins) Parsley (stems) You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil. PREPARATION Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months. Continue like this until bag is full. Dump bag into pot and fill ¾ of the po