Veggie Stock

Name: Veggie Stock
Total time: 14400 s
Cuisine: American
Ingredients: Onion and red onion skins; Garlic w/ skin; Bell pepper ends w/ stem; Scallion ends; Mushrooms; Broccoli stems; Kale stems; Corn ends; Carrot peels and ends; Leeks dark green parts; leaves Celery; Parsley stems; Thyme (fresh); 1 Goya vegetable packet; 1 Tbsp Garlic Powder; 1 Tbsp Onion powder; 1 Tbsp Black pepper fresh cracked; 1 Tbsp Sea Salt; 1 Tbsp Kosher Salt; Water

Lenore Smith @slimmchick37

Use whatever veggies you like. Get a large zip lock bag. As time goes, every time you cook save the ends, stems, skins and some flesh of your favorite veggies and freeze them.

Lenore Smith @slimmchick37

Use whatever veggies you like. Get a large zip lock bag. As time goes, every time you cook save the ends, stems, skins and some flesh of your favorite veggies and freeze them.

Saved

Ingredients

4 hrs

Onion and red onion skins
Garlic w/ skin
Bell pepper ends w/ stem
Scallion ends
Mushrooms
Broccoli stems
Kale stems
Corn ends
Carrot peels and ends
Leeks dark green parts
leavesCelery
Parsley stems
Thyme (fresh)
1Goya vegetable packet
1 TbspGarlic Powder
1 TbspOnion powder
1 TbspBlack pepper fresh cracked
1 TbspSea Salt
1 TbspKosher Salt
Water

Saved

Steps

4 hrs

1

Take all the veggies from your zip lock bag and dump them in your crockpot. Fill the Crock pot until the veggies are almost covered, not all the way.
2

And your seasonings and stir. Crank your pot on high for 4 hours. Stirring once every hour.
3

After the 4 hour mark your stock should look like this 👇🏾. Turn off the pot and let cool down for an hour. Discard the veggies and strain the liquid into plastic containers and refrigerate or freeze for future use