‘Empty Your Fridge’ Veggie Stock

By Angela Wallace, MSc, RD

Do you ever buy veggies with great intentions and recipes in mind? Do these veggies ever sit in your fridge for way too long and start to go bad? Before wasting your veggies, give this recipe a taste.

Empty all your veggies into the slow cooker and let the magic begin!


5-6 cups veggies (use whatever you have in your fridge, e.g., spinach, carrots, celery, green beans, etc.)

2 bay leaves

8-10 cups water

Salt and black pepper to taste

2 garlic cloves, minced

1 tsp. ginger, minced (optional)


  1. Mix all ingredients in your slow cooker. Be sure to wash and chop veggies evenly before doing so.
  2. Add seasoning and cook on low heat for 8 hours. Stir occasionally and press veggies to release flavour. Taste throughout and adjust seasoning if needed.
  3. Use a colander and strain liquid (you will be left with very cooked veggies) and lots of delicious veggie stock. You can use this stock to cook with, make simple soups, or even freeze it for future meals.


Cheers to happy and healthy eating!


Angela is a registered dietitian, nutritionist, family food expert, and certified personal trainer (PTS). She specializes in women’s health, with a focus on weight loss and digestive conditions. She uses a ‘non dieting approach’ with her ultimate goals being to help people find a balanced lifestyle and healthy relationship with food. Angela also worked part-time at the University of Guelph coordinating a family food skills study that focuses on reducing food waste at the household level.