Foolproof Living · by Aysegul Sanford★ 5.0 (1)
Vegetable Stock from Scraps Recipe
NUTRITION · PER SERVING100M COOK
CAL 1%·PRO 2%
CARBS 5G79% OF CAL
2G FIBER1G OTHER2G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A foolproof vegetable stock made from kitchen scraps. Economical and flavorful for use in soups, stews, and sauces.
componentamerican🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Foolproof Living →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4-6 cups of veggie scraps (ie peels, trimmings, tops, and bottoms)
- 1 teaspoon salt
- 8-10 black peppercorns
- 8-10 cups of water
- 2-3 cloves of garlic (smashed)
- 3-4 parsley stems
At a glance
PER SERVING · TIME 100M
CAL 1%·PRO 2%
CARBS 5G79% OF CAL
2G FIBER1G OTHER2G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 342mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 35mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 342MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.