Browse By

Making Vegetable Stock

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

Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Using vegeatble scraps to make vegetable stock


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


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.


You need a Large Stock pot and left-over vegetable scraps.
Place vegetable scraps into stock pot. Add garlic and bay leaf.
Fill 3/4 with water and bring to a boil.
Simmer on low for at least one hour.
Turn off heat. Let cool down a bit.
Line strainer with cheese cloth, place strainer in large bowl or pot to catch vegetable stock.
Compost, eat, puree. The choice is yours on what to do the vegetables. I composted mine.
Funnel the stock into any container you choose. I used mason jars.
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


12 thoughts on “Making Vegetable Stock”

  1. Judee @ Gluten Free A-Z says:

    Great idea. I recently started buying organic vegetable stock; I’m rethinking and will do the freezer idea and make my own. thanks for the inspiration.

  2. Dottie says:

    I popped over via Heavenly Homemakers’ Gratituesday linkup, and I’m so glad I did. Thank you for sharing this, and a memory of your mother. I pinned it so I won’t lose the recipe.

  3. Monica says:

    This is so helpful! I recently have started nannying for a family that is vegetarian and I am at a loss for what to do for dinners because even alot of my meatless recipes call for chicken stock or stuff like that. Thank you so much! I hope to make this soon!

    1. Diane says:

      So glad I could help. Thanks for stopping by 🙂

  4. S. G. says:

    I’ve never made vegetable stock because I’ve never thought about it, but this seems super-easy. How does this compare to if I just save the liquid when I cook vegetables? Would that work, or is it necessary to cook the vegetables longer than when just cooking to eat? I know that doesn’t take care of my extra veggies, but it would sometimes save me from using chicken broth.

    1. Diane says:

      You do need to cook the stock for at least an hour. It lets all the flavors blend together. It is super easy and tastes really good! Thanks for stopping by 🙂

  5. Miz Helen says:

    Great tutorial on a great Vegetable Stock! I love having a basic recipe that is full of flavor like this one is. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day and Come Back Soon!
    Miz Helen

  6. Pingback: Market On the Move Arizona Arizona Mama
  7. Trackback: Market On the Move Arizona Arizona Mama
  8. Charlene@APinchofJoy says:

    Great tutorial! My mother dispensed the same waste not want not wisdom — I can hear her saying it! Thanks for sharing your memory! Thanks for linking on Busy Monday at A Pinch of Joy! Hope to see you again soon – the links are open!

  9. Debbie says:

    You have so many great ideas. Bet the veggie stock has good nutrition in it compared to meat. I remember your mom busying herself in the kitchen. It was a treat when she played her records. What do you call it? polka? She made your home alive. Give her a hug from me.

    1. Diane says:

      Mom and her Polkas…every saturday afternoon during cleaning time. Thanks for reminding me of that wonderful memeory of my mom xxoo

  10. Pingback: A Day After a Good Farmer’s Market- Cooking and Prepping Veggies « « Arizona Mama Arizona Mama
  11. Trackback: A Day After a Good Farmer’s Market- Cooking and Prepping Veggies « « Arizona Mama Arizona Mama

Leave a Reply