Vegetable Scrap Stock
Save the ends of your vegetables. Use them to make a base for soups and stews.
This stock tastes better than store bought versions. It helps you waste less food.
By Nadia Kovalenko
Posted October 19, 2026Share
Time
Calories
Servings
Difficulty
Description
Save the ends of your vegetables. Use them to make a base for soups and stews.
This stock tastes better than store bought versions. It helps you waste less food.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 11
1 cup carrot scraps
1 cup onion scraps
2 cloves garlic
2 teaspoons olive oil
1 sprig fresh thyme
1 large bay leaf
0.25 teaspoon peppercorns
1 quart water
0.5 teaspoon salt
1 splash white wine
1 (2 inch) piece Parmesan rind
Instructions
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1
Cut the carrot and onion scraps into pieces about 1 inch long. Peel the garlic and smash it with a knife.
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2
Put oil in a 3-quart pot over medium-high heat. Add the vegetables, garlic, thyme, bay leaf, and peppercorns. Stir for 5 minutes.
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3
Pour in the water and wine. Add the salt and cheese rind. Boil the mix. Turn the heat to low and cover the pot for 30 minutes. Take the lid off and simmer for 15 to 20 more minutes.
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4
Pour the liquid through a strainer. Use it now or keep it in the fridge for 1 week. You can freeze it for 6 months.
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 66 kcal
% Daily Value *
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Total Fat 3g
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Sodium 322mg
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Total Carbohydrate 8g
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Dietary Fiber 2g
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Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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