- Cream of Sunchoke & Sweet Potato Soup
- Curried Butternut Squash Soup
- Minestrone Soup With Fresh Basil Pesto
RESOURCES
Thursday, March 15, 2012
Make Homemade Vegetable Stock From Kitchen Scraps
Thursday, March 15, 2012
Thursday, March 15, 2012
Make Homemade Vegetable Stock From Kitchen Scraps
- Cream of Sunchoke & Sweet Potato Soup
- Curried Butternut Squash Soup
- Minestrone Soup With Fresh Basil Pesto
43 comments:
- AnonymousAugust 17, 2012 at 1:02 PM
Watch out for the BPA leaching through those plastic single-use containers when frozen! You may be doing more harm to your body than you know.
ReplyDelete A good point. The yogurt containers are far less likely to contain BPA from what I've read. However, I think there's less concern of leeching in a frozen environment (molecules are moving so slowly) than in a heated up one. And I'd always recommend letting the stock cool completely before putting it in something plastic to freeze.
ReplyDelete- AnonymousJanuary 14, 2013 at 1:50 PM
Such a great post. I started saving scraps 1 month ago and it's amazing how much I was throwing away before.
ReplyDelete
I do have a question though. What about kale scraps? Are those good to save for stock or does kale give it too strong of a taste?
Thanks! Thank you so much for sharing this recipe. I've got all my scraps saved up and about to make my first batch. I am curious though if you can add tomato scraps?
ReplyDelete
When I make chicken stock I put the stock into ice trays, freeze then put into a ziplock baggie in my freezer. It's convenient because I can pull out however much I need and never waste any of my stock.- AnonymousMarch 16, 2013 at 9:46 AM
Thank you so much for this! This suits my diet and budget so well!
ReplyDelete - AnonymousMarch 16, 2013 at 9:48 AM
Thank you so much for this. I am looking forward to trying this out. It suits both my diet and my budget. Thanks!
ReplyDelete Made this tonight with scraps of eggplant, carrot, parsnip, sage, greens, chinese long beans, and onion skin. The dark color from the onion skins was perfect for French onion soup -I added a little nutritional yeast and a dash of red wine for the best French onion soup I've ever had! Thanks for sharing your tips of which veggies to use!
ReplyDelete- AnonymousJune 16, 2013 at 2:39 PM
Thank you for sharing such a simple recipe! I have been looking for a recipe to use up the veggie scraps that I started storing in our freezer!
ReplyDelete - AnonymousJuly 13, 2013 at 12:19 PM
I too love making my own broth and was amazed at how much I was throwing out once I started saving scraps. I confess that I even hate removing and discarding the scraps when the broth is done cooking. I have started leaving some of the veggies in the broth and using my immersible blender to puree them. Warning - you will not have a clear broth if you do this but it is tastey. I like knowing the veggies are still in there. Always remove things like celery, that do not puree well.
ReplyDelete - AnonymousAugust 31, 2013 at 8:26 AM
My wife & I were declared gluten-free a couple of years ago, thru ALCAT, so changed our eating habits. We both enjoy cooking, so we were introduced to different veggies that we had never used, and broth seemed a logical way to utilize scraps. This was new to us so set off using both the scraps & added different herbs that were just lying idle. The finished product tasted OK, so it has become a regular part of my daily habit to store our scraps. Because our diet varies from week to week I have never used the same mix twice, &I am now up to number 23. i record all that is used in scraps & herbs. This is probably anal, but it keeps track of what we are using. If a recipe calls for liquid the broth is subbed, or chicken bouillon is added to it. Friends also use it for soups or meals also. I have recently began drinking a small glass of broth daily as it tastes OK & must be healthy.
ReplyDelete
Ingredients can be up to 20 veggies, i.e. onion, shallots, Zucchini, Asparagus, Bok Choy, Acorn Squash, Napa Cabbage, Scallions, Mushrooms, Peppers, Radish, Cucumber, Romaine Lettuce, Tomato, Chard, Okra. This varies per season.
Tony. not sure what I did wrong... but mine just tastes like onion water. I had onion, sweet potato, green beans, parsley, sage, green beans, and lettuce...
ReplyDelete
also, I have read other recipes that state to cook it in a crock pot "long is better" idea.. then others say the longer you cook it will get bitter...
im so confused!I have just tried making a stock from onion and shallot skins, yes lovely golden colour but the taste was so horrendous It was dumped, it was more bitter than old tea kept in a bitter place for a bitter time in bittersville. I even tried adding sugar, no, balsamic vinegar, no again and a beef bullion cube but it was still totally inedible, so my advice is keep the onion skins to a minimum!!
ReplyDelete- terri sJanuary 18, 2014 at 2:12 PM
This was great! I put veggies like onion and Potatoe skins and bay leaf and peppercorns in a cheesecloth bag while simmering. After straining the broth I removed and discarded the bag and pureed and sieved the remaining soft veggies for a smooth cream of veggie soup - bonus meal!
ReplyDelete - terri sJanuary 18, 2014 at 2:14 PM
This was great! I put veggies like onion and Potatoe skins and bay leaf and peppercorns in a cheesecloth bag while simmering. After straining the broth I removed and discarded the bag and pureed and sieved the remaining soft veggies for a smooth cream of veggie soup - bonus meal!
ReplyDelete awesome, I've been simmering mine for too long..... I will stop at an hour...
ReplyDelete
Please read up on plastics, and try your best to distance yourself from them. even the so-called 'safe' ones are deemed by the scientists and lawyers who are paid by the plastics companies. checkout this months' Mother jones. Peace. -j
www.yogawithjohn.com- AnonymousJanuary 15, 2015 at 7:57 AM
I live in an area that gets very cold winters which is the perfect time to make big batches of stock because the most dangerous part is cooling the stock properly. Cooling it too slowly can put it in that food-safety-danger zone, and putting it in your fridge will warm it up endangering other foods in there. I dump my finished stock in a metal bowl, cover it lightly, and chuck it out into the snow until it's below 40*F and can be packaged up for freezing.
ReplyDelete
Thank you for the good advice about overcooked veggie stock leading to a bitter flavor. Different cook time than meat based stock required! - AnonymousJuly 15, 2015 at 2:55 PM
Try measuring how many ice cubes, how many muffin tin spaces, or how much recycled plastic containers hold by using your measuring cup filled with water beforehand so you know how much it takes to make a cup and mark final storage containers / bags accordingly. It can be frustrating to guess days or weeks later when using unmarked containers. We normally freeze both muffin tin as well as ice cube size portions with the muffin tin size being (by far) the most used.
ReplyDelete Well, more or less though I ususally use fewer veggies in my chicken stock but there's no reason you have to stick to onions, carrots and celery with the chicken bones. If you use chicken skin in there, you'll probably want to let it cool and then skim the fat off the top before storing it. You can keep the fat and use it to fry things in, too.
ReplyDelete- AnonymousFebruary 3, 2017 at 7:20 PM
I've made vegetable broth using scraps in the slow cooker. The long cooking time did not degrade the taste. I also sometimes add lemon and/or fresh ginger stems (from my ginger plant). What a great way to use vegetable scraps and create a tasty, healthy broth!
ReplyDelete Hi Mike,
ReplyDelete
I've never tried that - certainly would add sweetness though I am not sure what the flavor would be like. You definitely wouldn't want to include anything like citrus or banana, clearly. I'm not sure what apple or pear would taste like - and worth noting that there's a lot of pectin in many fruit skins. But if you try it, please let us know how it is.- AnonymousSeptember 16, 2018 at 11:28 AM
I take all the scraps I'm going to use (read: no cruciferous veggies) and do everything above, BUT I roast all my scraps in the oven first. It adds 30-40 minutes, but it's well worth it!
ReplyDelete
Perfect! I, too, hate "wasting" veggie scraps, so I plan to tackle this one very soon. Thanks, Eve.
ReplyDeleteI do this
ReplyDeleteThanks on your tips.. Very good idea..
ReplyDeleteThanks for sharing your recipe..i will try to make it this night..
ReplyDeleteI love to eat vegetables
ReplyDeleteWatch out for the BPA leaching through those plastic single-use containers when frozen! You may be doing more harm to your body than you know.
ReplyDeleteUse BPA free containers - fairly readily available these days.
DeleteA good point. The yogurt containers are far less likely to contain BPA from what I've read. However, I think there's less concern of leeching in a frozen environment (molecules are moving so slowly) than in a heated up one. And I'd always recommend letting the stock cool completely before putting it in something plastic to freeze.
ReplyDeleteThank you so much for this post. My mom was thrifty and it rubbed off on me, too! I'm a big composter--and your idea of throwing some things in a ziplock bag and then composting is perfect.
ReplyDeleteThank you. this is on my 2013 to do (regularly) list. As is being more consistant in composting, and they seem to go hand in hand to a degree.
ReplyDeleteSuch a great post. I started saving scraps 1 month ago and it's amazing how much I was throwing away before.
ReplyDeleteI do have a question though. What about kale scraps? Are those good to save for stock or does kale give it too strong of a taste?
Thanks!
Kale might be OK if you use only the leaves. I used the stems in my broth once and it was horribly bitter.
DeleteI think kale might be a little strong but have not actually tried it so maybe just give it a try and see if you like it?
ReplyDeleteDo potato skins work as well?
ReplyDeleteHi Jennifer, yes, you could use potato skins - I included potato in the list of veggies to save for this purpose.
ReplyDeleteThank you so much for sharing this recipe. I've got all my scraps saved up and about to make my first batch. I am curious though if you can add tomato scraps?
ReplyDeleteWhen I make chicken stock I put the stock into ice trays, freeze then put into a ziplock baggie in my freezer. It's convenient because I can pull out however much I need and never waste any of my stock.
Sorry, I missed that you already mentioned using an ice tray.
ReplyDeleteThanks on your tips, very Good post :D
ReplyDeleteThank you so much for this! This suits my diet and budget so well!
ReplyDeleteThank you so much for this. I am looking forward to trying this out. It suits both my diet and my budget. Thanks!
ReplyDeleteMade this tonight with scraps of eggplant, carrot, parsnip, sage, greens, chinese long beans, and onion skin. The dark color from the onion skins was perfect for French onion soup -I added a little nutritional yeast and a dash of red wine for the best French onion soup I've ever had! Thanks for sharing your tips of which veggies to use!
ReplyDeleteThank you for sharing such a simple recipe! I have been looking for a recipe to use up the veggie scraps that I started storing in our freezer!
ReplyDeleteI too love making my own broth and was amazed at how much I was throwing out once I started saving scraps. I confess that I even hate removing and discarding the scraps when the broth is done cooking. I have started leaving some of the veggies in the broth and using my immersible blender to puree them. Warning - you will not have a clear broth if you do this but it is tastey. I like knowing the veggies are still in there. Always remove things like celery, that do not puree well.
ReplyDeleteMy wife & I were declared gluten-free a couple of years ago, thru ALCAT, so changed our eating habits. We both enjoy cooking, so we were introduced to different veggies that we had never used, and broth seemed a logical way to utilize scraps. This was new to us so set off using both the scraps & added different herbs that were just lying idle. The finished product tasted OK, so it has become a regular part of my daily habit to store our scraps. Because our diet varies from week to week I have never used the same mix twice, &I am now up to number 23. i record all that is used in scraps & herbs. This is probably anal, but it keeps track of what we are using. If a recipe calls for liquid the broth is subbed, or chicken bouillon is added to it. Friends also use it for soups or meals also. I have recently began drinking a small glass of broth daily as it tastes OK & must be healthy.
ReplyDeleteIngredients can be up to 20 veggies, i.e. onion, shallots, Zucchini, Asparagus, Bok Choy, Acorn Squash, Napa Cabbage, Scallions, Mushrooms, Peppers, Radish, Cucumber, Romaine Lettuce, Tomato, Chard, Okra. This varies per season.
Tony.
not sure what I did wrong... but mine just tastes like onion water. I had onion, sweet potato, green beans, parsley, sage, green beans, and lettuce...
ReplyDeletealso, I have read other recipes that state to cook it in a crock pot "long is better" idea.. then others say the longer you cook it will get bitter...
im so confused!
I have just tried making a stock from onion and shallot skins, yes lovely golden colour but the taste was so horrendous It was dumped, it was more bitter than old tea kept in a bitter place for a bitter time in bittersville. I even tried adding sugar, no, balsamic vinegar, no again and a beef bullion cube but it was still totally inedible, so my advice is keep the onion skins to a minimum!!
ReplyDeleteThis was great! I put veggies like onion and Potatoe skins and bay leaf and peppercorns in a cheesecloth bag while simmering. After straining the broth I removed and discarded the bag and pureed and sieved the remaining soft veggies for a smooth cream of veggie soup - bonus meal!
ReplyDeleteThis was great! I put veggies like onion and Potatoe skins and bay leaf and peppercorns in a cheesecloth bag while simmering. After straining the broth I removed and discarded the bag and pureed and sieved the remaining soft veggies for a smooth cream of veggie soup - bonus meal!
ReplyDeleteawesome, I've been simmering mine for too long..... I will stop at an hour...
ReplyDeletePlease read up on plastics, and try your best to distance yourself from them. even the so-called 'safe' ones are deemed by the scientists and lawyers who are paid by the plastics companies. checkout this months' Mother jones. Peace. -j
www.yogawithjohn.com
I live in an area that gets very cold winters which is the perfect time to make big batches of stock because the most dangerous part is cooling the stock properly. Cooling it too slowly can put it in that food-safety-danger zone, and putting it in your fridge will warm it up endangering other foods in there. I dump my finished stock in a metal bowl, cover it lightly, and chuck it out into the snow until it's below 40*F and can be packaged up for freezing.
ReplyDeleteThank you for the good advice about overcooked veggie stock leading to a bitter flavor. Different cook time than meat based stock required!
Try measuring how many ice cubes, how many muffin tin spaces, or how much recycled plastic containers hold by using your measuring cup filled with water beforehand so you know how much it takes to make a cup and mark final storage containers / bags accordingly. It can be frustrating to guess days or weeks later when using unmarked containers. We normally freeze both muffin tin as well as ice cube size portions with the muffin tin size being (by far) the most used.
ReplyDeletewould you just add a chicken frame with vegetable scraps to make chicken stock ?
ReplyDeleteWell, more or less though I ususally use fewer veggies in my chicken stock but there's no reason you have to stick to onions, carrots and celery with the chicken bones. If you use chicken skin in there, you'll probably want to let it cool and then skim the fat off the top before storing it. You can keep the fat and use it to fry things in, too.
ReplyDeleteI've made vegetable broth using scraps in the slow cooker. The long cooking time did not degrade the taste. I also sometimes add lemon and/or fresh ginger stems (from my ginger plant). What a great way to use vegetable scraps and create a tasty, healthy broth!
ReplyDeleteAwesome and tell me more about your ginger plant, please!
ReplyDeleteCan you use tomato tops for this as well?
ReplyDeleteI don't see why not if you're going for a tomato-ey stock.
ReplyDeleteWhat about any fruit scrap like peals or skins?
ReplyDeleteHi Mike,
ReplyDeleteI've never tried that - certainly would add sweetness though I am not sure what the flavor would be like. You definitely wouldn't want to include anything like citrus or banana, clearly. I'm not sure what apple or pear would taste like - and worth noting that there's a lot of pectin in many fruit skins. But if you try it, please let us know how it is.
I take all the scraps I'm going to use (read: no cruciferous veggies) and do everything above, BUT I roast all my scraps in the oven first. It adds 30-40 minutes, but it's well worth it!
ReplyDeleteThank so much! Your gorgeous pictures alone have me convinced to try this.
ReplyDeleteA large mason jar is a great way to go to ensure you are really avoiding the toxins in plastic (though they are more of a concern when contents are hot than cold.) But most yogurt containers are made from #5 plastic which does not contain BPA.
ReplyDeleteHi, by vegetable scraps do you mean the skins/peels? Or is it leftover vegetables without the peel?
Delete