Ingredients
10
10 servings
- •celery, top and bottom
- •onion, top and bottom skins
- •carrot, ends and skin
- •potato, ends and skin
- •asparagu, bottom stalks
- •1 cup brussels sprouts, extra leaves and bottoms
- •mushroom, stem
- •bell pepper, top and bottoms
Instructions
- Collect veggie scraps in a resealable container and freeze for up to 6 months.
- When you have enough scraps to make stock, add the scraps to a large pot and cover with water.
- Simmer over medium-low heat for at least 30 minutes, up to 3 hours.
- Strain the stock and transfer the liquid to resealable containers.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 5
- Carbohydrate: 1g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
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