Homemade Salt-Free Vegetable Stock From Garden Scraps

Don’t Throw Out Your Veggie Scraps

Sometimes the garden gives us more odds and ends than we know what to do with — carrot tops, onion skins, a lone parsley stem. Instead of composting all of it straight away (though the pile is always hungry), I like to save those scraps in a freezer bag. When the bag’s full, out comes the soup pot. What you get is a salt-free vegetable stock that’s rich, earthy, and versatile — the quiet backbone of countless soups, stews, and risottos.

I started making this stock years ago when I noticed that store-bought cartons mostly tasted like saltwater. Once you simmer your own, you realize the flavor is in the vegetables themselves. Plus, no plastic waste, and you know exactly what’s in it.

Why This Recipe Works

A homemade stock that’s nourishing and endlessly adaptable.

Seasonal Flexibility

Whatever’s fresh — leeks in spring, zucchini in summer, squash peelings in fall — they can all go in the pot. Well, maybe not the cucumber peels – save those for deterring ants.

Healthy & Wholesome

No salt, no additives, just vegetables and water. The flavor is clean and deep, not overpowering.

Simple Method

Toss in the scraps, simmer gently, and strain. Done. No fussing.

Make-Ahead Friendly

It freezes beautifully, so you can stock (pun intended) up for winter soups.

Ingredients

• 8–10 cups mixed vegetable scraps (or fresh cut vegetables)
  • carrot peels, onion skins, celery ends, mushroom stems, herb stems, zucchini trimmings, leek tops, etc.
• 2 bay leaves
• 6–8 black peppercorns
• 2 cloves garlic, smashed (optional)
• 12 cups cold water

(Note: avoid too much cabbage, broccoli, or beet — they can overwhelm the flavor.)

Yield & Servings

• Makes about 3 quarts (12 cups) of stock.
• Enough to use as the base for 2–3 large soups or stews, serving 6–8 people depending on the recipe.

Ingredient Notes

Fresh Produce

Carrots, onions, and celery are the classic trio, but scraps keep things thrifty and seasonal.

Proteins or Grains

Not needed here — this stock is a blank canvas.

Flavor Boosters

Bay leaf and peppercorns add subtle depth without overshadowing the vegetables.

Instructions

1. Collect scraps. Keep a freezer bag and add clean vegetable trimmings until you have about 8–10 cups.
2. Load the pot. Add scraps, bay leaves, peppercorns, and garlic if using.
3. Cover with water. Pour in about 12 cups of cold water.
4. Bring to a simmer. Heat gently, then lower to a soft simmer.
5. Cook low and slow. Let it go for 45 minutes to 1 hour, stirring occasionally.
6. Taste and adjust. Remember — this is unsalted, so the final dish you use it in will need seasoning.
7. Strain. Pour through a fine sieve, pressing gently to extract the liquid.
8. Cool and store. Refrigerate for up to 5 days or freeze in jars/ice cube trays for up to 4 months.

Cooking Variations

Stovetop Method

As above — simple simmer, strain, and store.

Oven/Grill Method

Roast the scraps at 400°F for 30 minutes before simmering. Adds a rich, smoky undertone.

Slow Cooker/Instant Pot

Toss everything in, cover with water. Cook on low for 6–8 hours (in a slow cooker) or 20 minutes at high pressure (in an Instant Pot).

Easy Substitutions & Seasonal Variations

You can genuinely make this stock year-round with whatever’s coming out of the garden.

Vegetables or Greens

• Swap in fennel fronds for a sweet, anise note.
• Add kale stems for a heartier, darker broth.

Proteins

Not relevant here — but you could add a Parmesan rind for extra depth (skip if vegan).

Grains or Starches

Potato peels add body, making the stock a little cloudy but satisfying.

By Season

Spring Version

Leeks, green garlic, parsley stems.

Summer Version

Zucchini ends, tomato cores, corn cobs.

Fall Version

Squash skins, carrot tops, thyme stems.

Winter Version

Parsnip peelings, celery root trimmings, rosemary sprigs.

Serving Suggestions & Storage

Pairings

Use as a base for lentil soup, risotto, or gravy.

Toppings or Garnishes

If sipping as a broth, add a squeeze of lemon or a pinch of fresh herbs right before serving.

Storage Tips

Fridge

Keeps up to 5 days in a sealed jar.

Freezer

Portion into ice cube trays or pint jars — perfect for pulling out just what you need.

Final Tip

Don’t overthink it — this stock is forgiving. The trick is consistency: keep that freezer bag handy, keep tossing scraps in, and one day you’ll realize you’ve been making stock all year without even trying. And if you find yourself with too much? Well, the compost pile will never complain.