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Recycled Veggie Stock

Garlic and onion skins, thyme and basil stems, tops and bottoms of zucchini – the list goes on – all add so much flavor to the broth. You save money that you would have ordinarily spent on store-bought stock, and help keep the planet a greener place by allow your waste to dissolve in a pot of simmering water instead of a trash bag on the street.
Prep Time 5 minutes
Total Time 6 hours
Servings 1 quart
Author Phoebe Lapine


  • 4 cups veggie and herb scraps carrot peelings, onion and garlic skins, celery leaves, fennel fronds, tops and bottoms of zucchini, herb stems
  • 8 cups water
  • 10 peppercorns
  • 2 bay leaves
  • Salt


  1. Combine the veggie scraps, bay leaves, peppercorns, and water in a large stock pot. Bring to a boil.
  2. Turn the heat down to low and simmer for 2 to 6 hours, until deeply colored and flavorful. Set a fine mesh sieve over a large bowl. Pour the stock through the sieve. Discard or compost remaining solids (many will have dissolved). Store the stock in an airtight container in the fridge or freezer until the next time you make soup.