Vegetable Stock Tips: Free and Always on Hand
240 mins (cooking 240)
17 ingredients
8 servings
Never buy store bought stock. If you cook with fresh ingredients like we do, you never have to buy anything on this recipe list as they are scraps from everyday produce. The ingredients listed are suggestions of what types of vegetables to keep, not that you need every item every time you make stock. Surely there are more vegetables to add to this list. I save EVERYTHING. Keep a freezer safe zip bag in your freezer and pile in the scraps. When you are ready to make stock, simply put the frozen scraps in a pot of water and boil for several hours. This is also a starter base for chicken or beef stock. Simply throw in leftover bones.

Categories:  midwestern-u.s. , easy , 3-steps-or-less , north-american , american , <-4-hours , vegetarian , soups-&-stews , vegetable , stocks , leftovers , time-to-make ,
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Serving Size (242.52 g)
Servings 8
Amount per Serving
Calories 6.03 Calories from Fat 0.36
% Daily Value *
Total Fat 0.04g 0.51%
Saturated Fat 0.01g 0.48%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1442.7mg 480.9%
Total Carbohydrate 1.39g 3.71%
Dietary Fiber 0.49 g 15.75%
Sugars 0.0 g %
Protein 0.22g 3.46%
Vitamin A 0.03IU% Vitamin C 0.51mg%
Calcium 13.56mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4