This post could also be entitled: “The Most Frugal Thing that I Do.”
I don’t know about you, but in our house, we sure eat a lot of vegetables during Lent. And soups. And just about any combination of the two. Many of those soups call for vegetable stock to add flavor to the broth. Now, vegetable stock is only a couple of dollars per carton (though it could be more expensive if you purchase organic), but it still bothered me to pay money for something that was mostly water.
That’s when I discovered the brilliant, and old-fashioned, idea of making homemade vegetable stock. This is what our penny-pinching grandmothers, babushkas, and yiayias had been doing for years, but what our convenience-driven culture had forgotten.
How do you make homemade vegetable stock? You simply add water to leftover scraps of vegetables and boil.
If you are like me and require a more detailed explanation, then keep reading!
How to Make Homemade Vegetable Stock
Directions
1. Keep a gallon Ziploc bag in the freezer for any leftover vegetable scraps.
If I peel carrots, I add the peelings and ends to the bag. Onion ends also work well, as do the ends or middle stalks of celery. I’ve added green beans, the green tops of green onions, middle portions of leeks, and ends of garlic. However, I would not use any mushy or seedy vegetables (the inside of tomatoes, zucchini, etc.).
2. Once the freezer bag is full, dump the bag into a slow cooker.
3. Add salt and dried or fresh herbs to taste.
4. Then, simply cover with water and cook on high for 3-4 hours.
5. Next, strain the scraps, leaving the broth. Add more salt or herbs as desired.
6. Finally, you can freeze the vegetable stock in a Ziploc bag for up to 6 months or keep it in the fridge for a week. Pull it out, and you’re ready to cook your favorite soup or stew!
I love knowing exactly what is in my vegetable stock (no added flavorings or chemicals, thank you!).
Best of all, this is literally free. You don’t get much more frugal than that!
What is the most frugal thing that you do?
Excellent! I really MUST start doing this! I actually asked on someone elses post this week what stock they used 🙂 I’ll start keeping the veg scraps now! Thanks for sharing at Plant Based Potluck 🙂
I’m so glad you found the post helpful! Once I started making my own vegetable stock, I couldn’t believe that I hadn’t been doing it for years. So simple, inexpensive, and green!
Hi Sarah,
What a fabulously frugal solution! I love the idea of saving and freezing food scraps to use to make vegetable stock. On top of that the parts we often toss contain abundant nutrients and flavor. I am so delighted that you shared your healthy, waste-saving and delectable homemade vegetable stock with us on the Plant-based Potluck Party. I appreciate it. I’m pinning and sharing.
Thanks, Deborah! That reminds me, it’s time to pull out my veggie scraps and make some more broth!
This is a great idea. Thanks for sharing
This is a great idea! We used to compost our veggies or throw them to the chickens…but with selling our house, we’ve had to switch up a few things lately and have been throwing away everything! Gonna definitely try out..; )
Good luck selling your house! I can’t imagine all of the chaos that brings along with it. I am super impressed that you raise chickens! I did when I was younger, but I can’t get my husband talked into them now. 🙂