This post contains affiliate links. For more information, visit my disclosure page

Pustynny nie odczuwać nie~ Waste not want not…one of my mother’s favorite sayings. “pustynny nie odczuwać nie” (think I have my translation right) is how she would say it in polish. I can still hear her many polish sayings running through my head from time to time. Good job Mom! I really was listening to you. My Mom is almost 92. She doesn’t remember all those sayings anymore. Dementia/Alzheimer’s has robbed my sweet little mom of many of her precious memories. So I try to remember for her…

Here is a frugal way to flavor your soup, rice, potatoes, vegetables, you name it, this stock will enhance anything you put it in. I save the discards from any fresh vegetables I have. Instead of composting the ends of the broccoli, cauliflower, onions, etc… I put them in a bag in the freezer. When I have enough, I make vegetable stock. See…Pustynny nie odczuwać nie!

Here’s to making my momma proud 😉

Vegetable Stock

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Prep time	1 hour
Cook time	1 hour
Total time	2 hours

Using vegeatble scraps to make vegetable stock

Ingredients

• left over vegetables (scraps)
• water
• 1 bay leaf
• 2 cloves garlic cloves (smashed)

Note

Make sure if you are freezing the stock in glass jars you leave enough space for the stock to expand when it freezes. I put the lids on the jars after they are frozen. They can break and are very fragile when frozen.

The stock will taste different each time you make it. The flavor will depend on what you have left-over. Use you imagination, throw in some spices you prefer.

Directions

Step 1

You need a Large Stock pot and left-over vegetable scraps.

Step 2

Place vegetable scraps into stock pot. Add garlic and bay leaf.

Step 3

Fill 3/4 with water and bring to a boil.

Step 4

Simmer on low for at least one hour.

Step 5

Turn off heat. Let cool down a bit.

Step 6

Line strainer with cheese cloth, place strainer in large bowl or pot to catch vegetable stock.

Step 7

Compost, eat, puree. The choice is yours on what to do the vegetables. I composted mine.

Step 8

Funnel the stock into any container you choose. I used mason jars.

Step 9

Cap and freeze.If you don't have freezer space you can also pressure can the stock.

Shared at Coastal Charm , Not Just a Housewife , Time Warp Wife , Northern Cottage , Whole New Mom , Lady Behing The Curtain ,  Frugally Sustainable , Kelly the Kitchen Kop , Simple Life Thursday , Tales From Bloggeritaville , Miz Helen’s Country Cottage , Momnivore’s Dilemma , Saved By Love Creations , Somewhat Simple , Talking Dollars and Cents , The Real Housewives Of Riverton , The Frugal Girls , The Food Renegade , French Country Cottage , The Shabby Nest , Rattlebridge Farm , Real Food Whole Health , Country Momma Cooks , Be Different Act Normal , I am Only 1 Woman , A Pinch of Joy