Use Vegetable Peels to Make Vegetable Stock

What do you do with the skins of your vegetables? You know. After you make that big salad or vegetable soup? Did you realize that they could have a second life before they are banished to the composter?

For years, I peeled carrots, chopped off the bottom of celery, and tore off garlic and onion skins. The skins would enviably end up in a bowl bound for the composter. Deep down inside, I knew these skins had another purpose. The skins are full of nutrients. Throwing in the composter just seemed like a waste.

Then one day it hit me. How about using them to make vegetable stock? The good part of using my “peels” is I could control the salt content of the broth.  Take a look at how much salt you are eating when you use canned or Tetra Pak stock. Shocking.

As I pondered this idea, I found very little guidance on the web as to which vegetables to use.  Nor could I find out if there is a magic ratio of certain vegetables to others. All I learned was do not use potato skins since it makes the stock taste too earthly. Honestly, I really didn’t understand what that meant.

The Sweet Beet suggested adding onion, celery, carrots, garlic clove, and additional spices to your “peels”.  Although her recipe sounds great, I tried the au natural method.

I Flunked My First Peel Base Soup Attempt.

My first attempt of making peel stock was a disaster. Once the peel soup idea started to percolate in my mind, I started saving the skins in a freezer bag. When the bag was full, it was time to make soup.

Everything but the kitchen sink when into the crock-pot. Carrots, celery, potato, onion, garlic bottoms and skins, mushrooms and even turnips. If a vegetable looked limp, it ended up in the crock-pot. Then I covered the skin disaster with water and let the brew cook for eight hours.

When I opened the lid, I was so excited. There I stood.   Beaming and patting myself on the back and admiring my creation.

Guess what? Boy was I delusional. One sniff of this brew could scare off any unwanted animal from my property.

I guess I should have listen to the “don’t put potato skins” in the pot advice.

However, this failed attempt didn’t deter me.

Second Attempt. Knowledge is Power.

So, I blew my first attempt. No lost. There is always another try. I began my squirrel- like habit of storing my peels in the freezer. In a short time, I had a bag full of potato free skins.

All the peels were thrown in the crock-pot. Even the limp carrots. Then I turned on the crock-pot on low, filled the pot up with water, and forgot about it for 24 hours! Oh man, was I on a roll. I burnt the vegetables! Check out my video below that gives you a peek at my concoction.

However, I was able to salvage the stock. It smelt worse with the burnt vegetables, but once I strained it the smell went away.

What did it taste like? For some unknown reason, the brew tasted like a mushroom broth. Strangely, I didn’t throw in any mushrooms. I stored the broth in old glass spaghetti sauce jars in the refrigerator. I estimated that a pot full of vegetable peels makes about 4 cups of broth.

What I Learned

For my third attempt, I have learnt by my mistakes.  Third time is the charm.  Right?

• Only fill the pot up with 2/3rd vegetables and water
• Don’t use earthy skins such as mushrooms or potato peels.
• Only cook for 10 hours on low.

Join the Conversation:

• Have you made vegetable peel broth?
• If so, what type of peels do you use? Any particular ratio of certain vegetables to others?  Provide us with a link to your recipe.
• Do you make vegetable stock in a crock-pot or on the stove?

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