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Vegetable Stock

Freeze your vegetable scraps and squeezed lemons for this simple, zero-waste base for soups, sauces, and greens. Use in place of water for a boost of flavor!

INGREDIENTS

  • 1 gallon freezer bag vegetable scraps
  • 4 gallons water
  • Up to 1 bulb garlic, halved
  • Fresh or dried herbs (parsley, thyme, rosemary, oregano)
  • 2–3 bay leaves
  • 1 tablespoon cracked black pepper
  • 2–4 tablespoons salt
  • Optional: fresh ginger, dried chiles, lemon juice

Place frozen scraps in a large pot. Add water at roughly a 1:4 ratio (vegetables to water). Add aromatics and salt.

Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 2–4 hours, until the liquid is colorful and fragrant.

Strain through a sieve, pressing gently on scraps. Compost scraps.

Adjust salt and add lemon juice if desired.

Let cool and divide into jars. Refrigerate 1–2 weeks or freeze up to 6 months.

THANK YOU TO OUR SPONSOR, ARIZONA COMPLETE HEALTH, FOR THIS FRESH AND HEALTHY RECIPE.

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