Vegetable Stock


Recipe Intro From andrealoretdemola

One of our favorite ways to save what matters, reduce food waste in the kitchen and stay organized is to make stock from veggie scraps. Instead of throwing away peels, stems and stalks, collect, save and reuse them in Stasher Bags. Store your scraps in a Large Stasher Bag and tuck it away in the freezer. Once your bag is full, add the scraps to a large pot, cover with water and simmer for at least 45 minutes. Stasher Bags are endlessly reusable, radically functional, and use food-grade silicone, a great alternative to single-use bags. It's easy as 1, 2, 3: spoon the stock into your Stasher Bag and freeze!

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  • Recipe Card
Prep time 5mins
Cook time 45mins

Recipe Card


  • 3 pounds assorted non-starchy vegetables and/or vegetable trimmings
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt, optional
  • 5 sprigs fresh herbs of choice


  • Step 1

    Add all the ingredients to a large stock pot and cover with water. Bring to a rapid simmer and cook for 45 minutes to 1 hour.

  • Step 2

    Strain and cool to room temperature. Store in the refrigerator until use or freeze for up to 6 months.