Homemade vegetable stock is the secret to elevating your soups, risottos, and sauces. The best part? It's practically free to make if you save your vegetable scraps in the freezer throughout the week.

Ingredients You Need

• 1 large gallon freezer bag full of vegetable scraps (onion skins, carrot peels, celery tops, mushroom stems, garlic ends)
• 1 bay leaf
• 1 tsp whole black peppercorns
• 10 cups cold water

Step-by-Step Instructions

1. Dump your frozen vegetable scraps into a large stockpot. Do not use cruciferous vegetables (broccoli, cabbage, cauliflower) as they will make the stock bitter.

2. Add the bay leaf and whole peppercorns. Pour in the cold water.

3. Bring the pot to a boil over high heat, then immediately reduce to a low simmer.

4. Simmer gently for 45 to 60 minutes. Unlike meat stocks, vegetable stock does not benefit from long cooking times—after an hour, the vegetables begin to break down and turn the stock cloudy and bitter.

5. Strain the stock through a fine-mesh sieve. Let it cool, then store in jars in the fridge for up to a week, or freeze for up to 3 months.

Troubleshooting: Why is my Rich Vegetable Stock from Scraps not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.