Leftover Vegetable Peel Stock

A great way to use vegetable peelings to make delicious soup.


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soup stock

I hate wasting food, and try to do everything I can to use my leftovers in creative ways, including this recipe that uses vegetable peal to make a delicious and rich stock.


4 quarts water
3 carrots, whole
leftover carrot peels
2 whole celery stalks
leftover celery stock
1 whole onion
leftover onion peels
3 whole garlic cloves
leftover garlic peels
leftover tomatoes
fresh parsley
whole peppercorns
4 Tablespoons salt


8-10 servings

Categories: Soup, healthy, Seasonal, Vegan, Vegetarian, Shabbat


In a large stockpot, add leftover vegetables, parsley and peppercorns. Fill the pot with three quarts of cold water, and cover pot with lid.

Bring soup up to a boil then reduce heat to low. Simmer uncovered for one hour. Pour soup through a strainer into a large bowl, discarding vegetables and herbs, then season stock with salt.

Freeze vegetable stock in plastic containers or ice cube trays for up to 6 months.

*Other vegetables you can throw in: asparagus stalks, brussel sprout leaves, sweet potato, bell peppers, mushrooms and zucchini.

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Shannon Sarna

Shannon Sarna is an avid baker, blogger and all around food-lover. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. When she isn't tweeting, eating, or tweeting what she's eating, Shannon spends her time in Jersey City, NJ with her daughter, her husband, and her rescue dog, Otis.