Easy Homemade Vegetable Stock

Want to reduce waste and make homemade stock? Here's what we do in the test kitchen.

Save the peelings from zucchini, cucumbers, and other veggies, along with pepper tops in a freezer bag and store it in the freezer.

When you need to make stock, pull out the stored peelings and trimmings, add carrots, onions, celery, herbs, and water and simmer for about an hour. Then strain and discard the solids and the results are a tasty homemade vegetable stock.

And check out our primer for How to Make Homemade Stock.