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How To Make Vegetable Stock in Your Slow Cooker

February 12, 2020

This tutorial will teach you how to make vegetable stock in your slow cooker using veggie scraps you already have on hand. It’s a two-part process that will help eliminate food waste and save money at the grocery store!

I’ve shared how to make bone broth in both the Instant Pot and slow cooker. Since then, so many of you have made your own broth and discovered how simple it is! I figured it was time to share how to make vegetable stock because a) it’s the easiest recipe ever and b) it’s perfect for plant-based recipes!

There are definitely some decent vegetable stocks on the market but the best ones (without added preservatives and artificial color) can get quite pricey. Turns out, you can make vegetable stock without having to pay a single penny! How? Save your veggie scraps!

This tutorial will teach you how to make vegetable stock in your slow cooker using veggie scraps you already have on hand. It's a two-part process that will help eliminate food waste and save money at the grocery store!

How to Save Vegetable Scraps

I’ll be honest, you have to have a system in place or everything goes out the window during dinnertime. I keep a silicone bag or glass container in my freezer with food scraps so when I’m prepping a meal and have stalks or scraps, I’ll just throw the extras in the container! 

What Vegetable Scraps to Use

Basically any other than seeded vegetables (like bell pepper). Here are some examples:

  • Green onion bulbs or stalks
  • Celery stalks
  • Broccoli stems
  • Onion scraps – I always recommend including at least a little onion in every batch for flavor! Throw the peels in too!
  • Kale stems
  • Carrot scraps
  • Beet scraps
  • Garlic scraps

The options are endless! The color of the vegetable impacts the color of the broth so the more greens you use, the greener it will be. The longer you cook it, the more pigmented it will be as well. Have fun experimenting! 

This tutorial will teach you how to make vegetable stock in your slow cooker using veggie scraps you already have on hand. It's a two-part process that will help eliminate food waste and save money at the grocery store!

How to Make Vegetable Stock in Your Slow Cooker

STEP 1: Place your vegetable scraps in the slow cooker and top with water until the vegetables are covered with ½ inch of water. Stir in sea salt.

STEP 2: Cook on low for 12-24 hours. When finished, strain the veggies into a bowl and reserve the liquid in mason jars or airtight containers. 

STEP 3: Discard the vegetables and store the broth for use!

How to Store Vegetable Broth

If you’ll be using the broth the week you made it, you can store it in the refrigerator. If you need to store for longer, I recommend adding to an airtight container (leaving a bit of room at the top for expansion) and freezing for up to 3 months. 

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How To Make Vegetable Stock in Your Slow Cooker

This tutorial will teach you how to make vegetable stock in your slow cooker using veggie scraps you already have on hand. It’s a two-part process that will help eliminate food waste and save money at the grocery store!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 12 hours
  • Total Time: 12 hours
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Slow Cook
  • Diet: Vegan

Ingredients

Scale
  • 46 cups of mixed vegetables*
  • Water
  • 1 tsp sea salt

Instructions

  1. Place veggies in a slow cooker and top with water until covered with a 1/2 inch of water.
  2. Stir in sea salt.
  3. Cook on low for 12-24 hours.
  4. Strain veggies into a bowl and reserve liquid in mason jars or airtight containers.
  5. Discard veggies (they will be too mushy to eat anyway!)
  6. Freeze for later use or use within one week.

*I keep my veggie scraps in a ziploc bag in the freezer and just dump these into the slow cooker. Ensure that you have at least a bit of onion in there for flavor and feel free to include the peels. Avoid using any scraps with seeds (i.e. bell peppers) but otherwise any veggie scrap is totally fine. The more greens you include (I love adding kale stalks!) and the longer you cook it for, the darker the stock.

Keywords: vegetable stock, homemade vegetable stock, slow cooker vegetable stock, veggie stock, homemade veggie stock

This tutorial will teach you how to make vegetable stock in your slow cooker using veggie scraps you already have on hand. It's a two-part process that will help eliminate food waste and save money at the grocery store!

Like this post? Here are some recipes that use vegetable broth:

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  • Reply
    Carolynn Valbuena
    February 3, 2019 at 5:36 am

    A wonderful idea! Could you please be a bit more specific about the vegetables you use? I cook from every cuisine and wonder whether this will suit Asian, Mediterranean, Middle Eastern, Latin, and European cooking?

  • Reply
    Sam @ Hygge Wellness
    February 13, 2017 at 8:27 pm

    This is great! I can’t wait to make it. Thanks for sharing Davida : )

  • Reply
    [email protected]
    February 13, 2017 at 4:08 pm

    This is my tried and true method for making veggie stock too, although I use pepper scraps as well. I also toss in some Bay leaves and a great rind of Parmesan if I’ve got one. Heaven.

  • Reply
    Kaitlyn Tornow
    February 12, 2017 at 7:16 pm

    I’ve been saving veggie scraps for a while in the freezer, with no plan of what to do with them, and this morning I decided to finally figure it out. Reading my blogs is part of my daily getting into alignment routine (from Jess Lively 🙂 ), so I didn’t have to look at all really. Thank you!

    • Reply
      Davida @ The Healthy Maven
      February 13, 2017 at 10:28 am

      Love it!!! I’ve been loving the direction Jess has been going in on her show. I need to get into the practice of getting into alignment!

  • Reply
    Lynn
    February 12, 2017 at 4:58 pm

    I love slow cookers so much – they’re magic!

  • Reply
    JOSIE
    February 12, 2017 at 2:38 pm

    Hi Davida . This looks great & I’d like to start saving up somz veggie scraps to ret it. Just one question – if I use frozen veggie scaps, will I be able to freeze the stock anyway? Thanks for all the recipes.

    • Reply
      Davida @ The Healthy Maven
      February 12, 2017 at 2:47 pm

      Yes! You can use frozen veggie scraps, make the stock and then freeze any leftover stock. It’s totally fine 🙂 Enjoy!

  • Reply
    Caitlin
    February 12, 2017 at 2:00 pm

    This is awesome! So instead of composing a lot of my scraps, I can save them for stock. Can’t wait to try it!

    • Reply
      Davida @ The Healthy Maven
      February 12, 2017 at 2:47 pm

      Exactly!!!

    • Reply
      Jody
      February 13, 2017 at 5:29 pm

      That looks easy! I’m ashamed to admit I usually buy vegetable stock. I’ll definitely give this a try.

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