My love of making something out of virtually nothing isn’t new. It was already well-ingrained in me by high school when my Botany teacher explained how you can turn old bits of vegetables into soup stock and still have something left for the compost heap.
That’s when I started saving and freezing scraps. I put some onion skins and tomato cores in a gallon-size zip bag and popped it in the freezer. Every time I used fresh vegetables, I’d add any trimmings or peels to that bag. Over the course of a few months it began to grow. My dad noticed and asked why there was garbage in the freezer. “It’s for vegetable stock,” I said. That’s when he started calling it Garbage Soup.
Not the most appetizing label. But it is made of random bits of produce that would otherwise have wound up in the trash.
I still save scraps. And when the bag is full, I simmer up some savory stock.
I wish I’d thought to take a photo of the over-stuffed zip bag of random vegetable bits, but I didn’t think about it until I’d popped everything into a stockpot and covered it with water.
You can see there are bits and pieces of all kinds of vegetables, including one of those bite-sized sweet peppers that was starting to wilt. Not fresh enough for a salad, but fine for soup stock.
I simply empty my frozen veggie scraps into a 6-quart stockpot and top it off with water. I typically toss in a few peppercorns and a bay leaf and turn the heat up to high. It can take a while for the water to heat up, but thawing the veggie bits overnight in the refrigerator speeds it up a little. Just before it begins to boil, I reduce the heat to simmer and partially cover the stockpot, then simmer for about 30-45 minutes, until the largest vegetable bits are good and tender. If you want to salt your stock, wait until it’s finished cooking.
Next, I use a large slotted spoon or “spider” to remove the veggie bits from the pot and into a colander placed over a large bowl to collect any runoff, which I pour back into the stockpot.
After that, I ladle or pour the stock through a finer sieve and into a bowl to trap pesky pepper seeds and tiny leaves. Ideally, I’d line the sieve with a layer or two of cheesecloth to reduce the amount of sediment in the stock, but I discovered I was out of cheesecloth.
I wound up with about 4 quarts of gorgeous, healthful, and flavorful vegetable stock. Here’s a peek at the final result:
I cool it in the refrigerator overnight, then freeze the stock in 1-cup, 2-cup or even 1-quart containers. You could freeze it in ice-cube trays it you like.
My favorite way to use the stock is in vegetarian risotto, but I also add it to cream-based soups or use it in recipes calling for chicken or beef stock.
You can make stock from just about any vegetable trimmings you want. That said, I’d advise against adding too much of any strongly-flavored things. One year I tossed in a few too many dried up bits of fresh ginger root, another year, too many tough asparagus ends. (I was able to mix that broth with a different batch to even out the flavors a bit.)
Here’s a fairly comprehensive list of what went into this year’s broth: kale, spinach, sweet peppers, stem ends of a couple hot peppers, asparagus, cauliflower, broccoli, turnip, red and yellow onions, garlic, tomato, green beans, snow peas, zucchini, green and red cabbage, summer squash, celery, carrots, scallions, swiss chard, ginger, parsley, and butternut squash. This year I even found a few artichoke leaves and the leftover ends of a couple potatoes that I’d grated.
Leeks are a good addition, as are parsnips, corn, and beets—but go easy on the beets unless you want really red stock. Lettuce, mushrooms, eggplant, and cucumbers don’t add much to the party, but sometimes I’ll toss those in, too.
Homemade vegetable stock is a great way to use scraps you’d normally discard, like the tough stems from cauliflower and broccoli, seed cores from sweet peppers, dried ends of celery, and the crowns of root vegetables.
Less than an hour after making this year’s vegetable stock, my new zip bag was already starting to fill up.