Zero Waste Veggie Stock

Eco-friendly and delicious, this easy veggie stock is a great way to use your veggie scraps!

  • Prep Time: 5 minutes
  • Cook Time: 30-60 minutes


  • 1 week's worth of vegetable scraps (i.e. dried-out garlic cloves, onion ends, tomato cores, mushroom ends, parsley stems, etc.)
  • 2 bay leaves
  • 6 black peppercorns
  • 3 stalks fresh thyme


  1. To preserve veggie scraps, freeze until needed, then thaw before preparing stock.

  2. Place all ingredients in a large pot and cover with water. Bring to a boil, then reduce heat and cook for 30 minutes to 1 hour. Strain broth through a fine mesh sieve to remove remaining solids.

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