In our Healthy Teachers Program, we talk about reusing vegetable scraps like onions, peppers, and celery (avoid potent herbs or garlic) to create a vegetable stock. Whenever you are cutting vegetables for a meal, store the scraps in a bag or container in your freezer until it fills up.


  • 4 yellow onion peels
  • 10 celery stalks ends and tops
  • 1 Bunch of carrot greens
  • Peels from 10 carrots
  • Enough water to cover


When your scrap vegetable container is full, dump them into a stock or soup pot and cover them with water. Turn the stove on high heat and bring to a boil, then reduce to a simmer for an hour. Strain the liquid into a large jar or container and let cool. Refrigerate and use for adding flavor to sautés or as a base for your soups.