What you’ll need
Herbs and stems
Mixed Vegetable Scraps
Vegetable stalks and peels
As you cook save food waste like peels, stalks, herb stems, and bones.
Save 2 to 3 pounds of scraps in the freezer.
Place vegetables into stock pot.
Add enough water to cover ingredients in stock pot
Place pot on stove, bring to boil. Once boiling, cover and reduce to simmer.
Simmer vegetable stocks for 4 hours, and meat stocks for up to 8. Cool and strain.