[Lauren]

I am making vegetable stock for the first time. I have thrown in scraps from onions, potatoes, carrots, broccoli, green
beans, sweet potatoes, celery, and some spinach.

I’m looking for tips on how to make vegetable stock using simple ingredients like onion, potato, carrot, and other kitchen scraps.

I often have leftover vegetable peels and ends, and I’d love to turn them into a flavorful broth instead of throwing them away. What’s the best method to extract the most flavor from these scraps?

Are there any specific herbs or seasonings that work well in a basic vegetable stock?

Also, how long should I simmer the stock for, and is there any advice on storing or using it in different dishes?

I’d really appreciate any advice from those who make homemade vegetable broth regularly.”

Please help us.

I don’t know what to do now.

[Annie]

Add whatever seasonings/herbs you would like (fresh or dried) and simmer for about an hour or longer.

Strain the veggies out, let cool, and then use in soups right away or package and freeze/refrigerate.

There’s not much that can go wrong!

[Kim]

Fill pot with water bring to a boil turn heat down cover and simmer for two hours put in strainer…

[Donna]

Bay leaves, thyme, whole peppercorns. Water, simmer for at least 2 hours, then strain everything out. They have given you everything.

Lastly add salt & a squeeze of fresh lemon juice to brighten flavor.

[Michele]

Yes salt, pepper, lemon. Bones and even chicken skin. Let cook then strain and let cool . If it’s not clear enough for you cloth strain or let sit and remove bottom part or skim top.

You can also add lemon peel, meat leftovers, celery leaves, any spices you like, like dill, poultry seasoning, steak spice mix

[Judy]

Did you add seasoning…salt, pepper, bay leaf, turmeric, ginger…or whatever you have on hand

[Shawna]

Typically I fill the pot with water and carrots onion and celery cook it down about halfway and seasonings chicken and more water let it cook down a little bit more add garlic and more onions and any other seasonings get it to a rolling boil then you can remove the chicken and you have a great stock.

[Angie]

I don’t add any seasonings. Boil it for 7 or 8 hours. Strain it and put it in something to freeze it in amounts you’ll use.

[Regene]

Add water and cook for 4 to 5 hrs, add water if needed to keep veggies covered. Strain, discard veggies.

[Author]

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