While the following stock ingredients below are from what *I* typically use in my family’s daily diet, your stock can include ANY AND ALL scraps of other vegetables that you use. This is just my suggestion!


  • Chopped cilantro stems (about 1 cup)
  • Chopped parsley stems (about 1 cup)
  • Carrots (about 1/2 a cup)
  • Bell pepper caps (about 1/2 a cup)
  • Garlic cloves (about 1/4 a cup)
  • 1 broccoli stalk or 1 cup kale stems
  • 10 cups of water
  • Onion powder (1 generous tbsp)
  • Garlic powder ( 1 generous tbsp)
  • Smoked paprika (1/2 generous tbsp)
  • Bay leaves (2 large leaves)
  • salt (1/4 tsp)
  • pepper (1/2 tsp)
  • Celery stalk ends and leaves, about 1/2 a cup
  • 1/2 tsp each of dried thyme, rosemary, and marjoram
  • 1-2 Tbsp white or red wine vinegar
  • Optional: any other intact, cleaned vegetable peels, stems, and scraps you have saved and stored

Special Equipment: Slow-cooker crock pot, or if not available, a large stock-pot with lid; working freezer; 2 large sealable, freezer proof air-tight containers for storage

Prep time: 6 hours
Yields: about 6-8 servings, or 10 cups of veggie stock


  1. Start with whatever vegetable scraps you’ve got from cutting, chopping, and peeling vegetables from other recipes. Rinse them and store them in freezer in a large sealable, freezer-proof air-tight container for up to six weeks. Take them out of the freezer once ready to use, no thawing necessary.
  2. In a slow-cooker crock pot or a large soup pot, combine all frozen veggie scraps with 10 cups of water; stir to evenly incorporate spices and herbs. If using a slow cooker, cook on the highest setting for 4-6 hours. If using a stock pot on a stove top, bring to a boil for about 10 minutes on high heat, then simmer on low heat for 4-6 hours.
  3. Take stock off heat and let cool. Here, you have options:
    • Option A: using a strainer-spoon, discard all scraps and use the liquid for soups, stews, and any other recipe that requires braising. Can store in refrigerator for up to 3 days.
    • Option B: Strain all scraps (or keep if you prefer,) and freeze in a large air-tight container for up to six weeks for future usage. Just thaw overnight when you’re ready to use it.
    • Option C: remove bay leaves and any other rigid, tough scraps first, then consume the rest as a soup— either as is or pureed in a high-speed blender until creamy and dense.

Yasmine’s Notes:

(For your visual reference!!)

The beginning stages of a veggie-scrap bag in our freezer: seen here, an unused broccoli stock and bell pepper caps

As well as a full veggie-scrap bag! Shown here: asparagus tips, which also occasionally end up in our stocks. Sometimes, depending on the vegetable in question, it makes sense to store one kind of veggie scrap in its own bag. These can be great for sautés in particular, by the way!

How everything looks together, once thrown into the crock pot or stock pot, just before adding water.

Do you find this recipe to be useful for you? Let me know in the comments below!


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