Collectively, we waste a lot of food . Besides being more conscious about throwing away excess groceries, you can also re-purpose certain kitchen scraps. One of the easiest ways is to make veggie stock from discard-able parts like onion ends, carrot peels and mushroom stems. Plus, you'll never have to buy stock again. Follow this recipe, provided by Tasty , to turn kitchen trash into treasure. Ingredients for 1 serving:onions (tops, bottoms and skins)celery (tops and bottoms)carrots (tops, bottoms and skins)mushrooms (stems)garlic (tops, bottoms and skins)potatoes (tops, bottoms and skins)parsley (stems)water, as neededPreparationRemove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli or cauliflower as they will add a bitter taste to your stock) and place them in a Ziploc bag. They can stay frozen up to six months.Note: You can add many other vegetable scraps (think sweet!), like corn cobs, winter squash, zucchini and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus and herbs like dill, thyme, parsley, cilantro and basil.Continue like this until bag is full.Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.Bring water to a boil and then let it simmer for at least 30 minutes.Strain water out of stock.Refrigerate stock up to 4 days, or freeze up to 3 months.Disclosure: CNBC parent NBCUniversal is a minority investor in BuzzFeed, the parent company of Tasty. Like this story? Like CNBC Make It on Facebook ! Don't miss: These 4 easy garlic bread recipes will be a hit at any office holiday potluck Collectively, we waste a lot of food . Besides being more conscious about throwing away excess groceries, you can also re-purpose certain kitchen scraps. One of the easiest ways is to make veggie stock from discard-able parts like onion ends, carrot peels and mushroom stems. Plus, you'll never have to buy stock again. Follow this recipe, provided by Tasty , to turn kitchen trash into treasure. Ingredients for 1 serving: onions (tops, bottoms and skins) celery (tops and bottoms) carrots (tops, bottoms and skins) mushrooms (stems) garlic (tops, bottoms and skins) potatoes (tops, bottoms and skins) parsley (stems) water, as needed Preparation Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli or cauliflower as they will add a bitter taste to your stock) and place them in a Ziploc bag. They can stay frozen up to six months. Note: You can add many other vegetable scraps (think sweet!), like corn cobs, winter squash, zucchini and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus and herbs like dill, thyme, parsley, cilantro and basil. Continue like this until bag is full. Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water. Bring water to a boil and then let it simmer for at least 30 minutes. Strain water out of stock. Refrigerate stock up to 4 days, or freeze up to 3 months. Disclosure: CNBC parent NBCUniversal is a minority investor in BuzzFeed, the parent company of Tasty. Like this story? Like CNBC Make It on Facebook ! Don't miss: These 4 easy garlic bread recipes will be a hit at any office holiday potluck

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