A while ago I read a post somewhere that suggested keeping veggies that weren’t quite perfect, but still good and throwing them into a freezer bag to reserve for a veggie stock. Kind of like catching the veggies before they need to head to the compost. Over about a month and ago I started do it: tips of veggies, left overs etc. And below is the result, a combination of celery, carrots, onions, beans, even tomato slices! I know, I know… not very appealing!

1 large yellow onion
1 head garlic
2 tablespoons olive oil
1 large freezer bag of collected frozen vegetables
2 bay leaves
salt and pepper to taste


  1. Slice the large onion into large pieces.
  2. Peel and coarsely chop a head of garlic.
  3. Heat olive oil in dutch oven, sauté onions and garlic until lightly browned.
  4. Add frozen vegetables.
  5. Fill with water until just covering vegetables.
  6. Add bay leaves.
  7. Add 1 tbsp pepper corns
  8. Allow to simmer for at least one hour.
  9. Add a few pinches of salt.
  10. Strain stock threw either cheese cloth or a coffee filter.
  11. Store in the fridge for up to 4 days.