Before moving into this low impact kitchen practice I was a prepackaged stock fiend. I believe soup of some kind is appropriate for lit-er-ally any meal and was always *stock*-ing up. Thankfully though after a few experiments (that still got eaten, don’t worry) I figured out just how easy soup stock from scratch is! Very! Phasing out the unnecessary tetra-packs and unrecyclable bouillon cube packaging felt like a bit of freedom. With just a few veggies on hand you can make stock happen! No more going back into the grocery store after you’ve already paid and made it to the car because you forgot the only thing you actually came for.
Soup stock is another great way to use up the tail ends of your vegetable scraps. Things like tough onion skins, garlic peel, lemon peel, carrot ends, celery leaves, herbs on the edge (including the stem!), broccoli stalk, and squash peels are all perfect additions to your stock. If you use these items throughout the week save them in a dedicated container in your freezer until you have enough saved up for a full stock. Alternatively add a few of these odds and ends to your base and scoop them out once your stock is finished. The secret to a good stock is time. With some lovely vegs and a good long simmer you will be soaking in rich, brothy goodness.
You can use stock for infinite things! Cook your pre-soaked beans with it! Tender lovin’ chickpeas, anyone? Rice made with stock instead of water is super flavorful. Basically any savory dish that soaks up water as it cooks is better with stock. And now that fall is here it’s officially appropriate for me to continue making soup on a regular basis without getting that look of did you know it’s 90° out? Stock it to me babyyy <3
A scrap friendly, easy as vegetable stock recipe! Make the most of what you have on hand and make extra!
- 1 - 1 1/2 medium onions (can include scrap pieces)
- 3 - 4 medium carrots (can include scrap pieces)
- 4 garlic cloves, crushed (can include scrap pieces)
- 2 - 3 celery stalks, leaves included (can include scrap pieces)
- 8 cups water
- 2 - 3 lemon peels
- 2 - 3 tbsp Leftover herbs + herb stems (I used rosemary)
- 1 tbsp white vinegar (helps balance the stock)
- 1 tbsp olive oil
- 1 - 2 tbsp salt, to taste
Chop onion, carrots, and celery. Crush garlic (you can leave in skin.) I do not strain out vegetable pieces at the end unless they are scrap pieces so I chop vegetables into more manageable bites.
Heat olive oil in large pan on stove.
Add all vegetables to pan and saute for 3 - 5 minutes to release flavor, until onions are soft.
Add water, lemon peels, white vinegar, and herbs, and bring to a boil.
Turn heat down, add 1 tbsp salt, and stir. Let simmer for 1 - 1 ½ hours. Stir occasionally and salt to taste towards the end.
Enjoy! Strain out any unwanted vegetables to be composted (most herb stems included). This will keep well in the freezer for 3 - 4 months (maybe longer), make sure to leave 1 inch of headspace if you store in a glass jar in the freezer (needs room to expand.)
Are there any special scraps you put in your stock?
Let me know if you give this a try! #closedloopcooking