Vegetable Cutting Stock with Canned Liquids

Use your liquids that would usually go to waste from the canned vegetables! They can create an amazing stock base and they have so many vitamins and nutrients that it would be such a waste to remove them! This recipe will utilize them while using up any leftover vegetable cuttings!

Vegetable Cutting Stock with Canned Liquids

A stock created with leftover vegetables (onion skins etc.) that aren't often used paired with liquids from vegetable cans.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soup
Cuisine British, Vegetarian
Servings 2 people
Calories 13 kcal


  • 1 Cook Pot


  • 2-6 cans Canned Vegetable Liquid The more canned liquid you use- the less water, you should use.
  • 50~500 grams Vegetable Cuttings Put vegetable cuttings and the canned liquid into the pot before the water to make sure that the liquids cover all of it- just to make sure that the pot does not overflow.
  • FILL Water Fill the pot around 3-4 inches below the top with water.


  • Pour the canned liquids into the pot then turn the heat onto medium on the stove.
  • Wash the vegetable cuttings then toss them into the pot
  • Top the pot up to around 3-4 inches below the top of the pot with water to prevent it from overflowing.
  • After at least an hour to two hours of cooking- strain the stock; and dispose the vegetable cuttings (you can also decompose them into compost to reduce more waste!).
Keyword canned, leftover, liquids, soup, stock, vegetable, vegetarian