Homemade Vegetable Stock

Course Soup, Stew, Stock
Cook Time 1 hour
Total Time 1 hour
Servings 24
Author Amber Forbes, Slim Pickin's Kitchen


  • 1 gallon sized bag full of leftover vegetable trimmings carrots, onion, celery, mushrooms, leeks, garlic, bell peppers, etc.
  • 2 Bay leaves
  • 11-13 cups water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper


  • Collect vegetable trimmings and freeze until the gallon bag is full.
  • Add the scraps and bay leaves to a large stock pot, top with enough water to fully submerge the veggies, drizzle with olive oil and salt & pepper.
  • Bring to a simmer and cook for as little as 45 minutes and up to 1.5hrs. NOTE: There is no need to cook for longer, but you can if you want!
  • Using a fine mesh sieve or cheesecloth, strain the juices from the veggie scraps. Discard all leftover veggies.
  • Allow mixture to cool to room temp, then divide evenly between 24 muffin tins or plastic freezer containers and freeze until ready to use.
  • Enjoy!