FreezingHomemade Frugal Vegetable Stock

Homemade Frugal Vegetable Stock

Instead of paying the high price of vegetable stock in the stores, why not make your own homemade frugal vegetable stock. It is really easy and costs very little to make a big pot of stock.

Homemade Frugal Vegetable Stock

Many of the recipes for soups and sauces use base of one kind or another and vegetable stock happens to be a very popular base. It adds a unique flavor to many different dishes and nothing beats the flavor of a homemade vegetable stock. This recipe was designed to introduce the reader to a method for making a batch of homemade vegetable stock.

This recipe for vegetable stock is from Going Zero Waste. The creator of the post was looking to share their favorite method for making a vegetable stock that they personally use in a number of their own soups and sauces recipes for their own families.

I will share how I save even more money on vegetable stock. When ever I use vegetable in a dish, I save all the peels and tops of pretty much all veggies. Potato skins, carrot tops, beet tops, carrot peels, the ends and tips of celery and any other veggie peel, top or bottom I can. I always wash my produce really well before using so all of these items are clean. I keep a gallon size container in the freezer and add all of these items to the container.

When it gets full I put all of it into a pot and fill with water. Sometimes I will chop up a few veggies to add, it depends on what all is there but mostly I just cook the frozen bits on a low simmer for a couple of hours.

Then I just strain and freeze. I get 4 or 5 quarts of vegetable stock out of what most folks throw in the garbage or compost. I still throw what I strained out into the compost but I get those 4 or 5 quarts of stock for free and you can’t beat free. If you use a lot of beef broth check out, Crock Pot Beef Broth To Can Or Freeze.

Benefits of reading Homemade Frugal Vegetable Stock

Learn how truly easy it is to make your own homemade vegetable stock that can be used in many different recipes.
The recipe describes all of the things that are necessary to have on hand into order to prepare it.
It also talks about all of the steps that they followed in order to get started making it.
The article includes several full-color pictures that help to provide a good visual reference.

Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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