Have you ever wondered how to make homemade vegetable broth from scraps? It’s more economical and better for you to make up a batch of flavorful broth at home. Read on to find out how.
This homemade vegetable broth recipe is super easy to make. Here is what you will need: onions, garlic, tomatoes, and a pile of assorted veggie scraps, water and a soup pot.
Vegetable broth is a key ingredient in a lot of recipes and something that’s always in my kitchen. If I don’t have a stash of homemade vegetable broth on hand, I buy the packaged organic broth which can get costly. When make my own broth, I use vegetable scraps that I’ve been saving up in the freezer. It’s kind of like double dipping on my veggie purchases which is much more economical.
Re-using the vegetable scraps is not only more cost effective, it also earth friendly since I’m giving those veggies a second life before tossing them into the compost bin. The few times I made broth from fresh vegetables I felt kind of bad about boiling them and just using them for broth. This is a win all the way around. Homemade vegetable broth is better for you, the environment and your wallet. I also like that I can control the amount of salt and seasoning that go into homemade broth.
The first step to make homemade vegetable broth from scraps is to save up carrot ends and peels, ends of celery, onions, mushrooms, and any other mild tasting vegetable. Once you have a bag full of scraps (about 3 to 4 cups), it’s time to make some vegetable broth.
How to Make Homemade Vegetable Broth
Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.
- Add 8 cups of water to a large stock pot
- Place the veggies into the pot
- Cover and cook on low
- Strain the vegetables for a delicious broth
`Total Estimated Time from Start to Finish: 2 to 2 1/2 Hours (mostly hands-off) to make this recipe.
The Best Type Of Vegetables to Use for Vegetable Broth
- Onions, carrots, garlic and celery are essential. If these aren’t in your collection of scraps peel a few carrots for dinner and add the peels to the scraps. Cut off the tops of celery and add them too.
- Always add a few cloves of garlic, and a small onion to the frozen scraps and a chopped tomato is optional.
- Other good vegetable scraps to save are mushrooms, summer squash, leek, mild tasting herb stems.
- Vegetables to avoid are Cruciferous vegetables such as broccoli, Brussels sprouts, cauliflower, or cabbage. Others are peppers and eggplant.
Freezing and Storing Vegetable Broth
- Store your broth in the refrigerator for three to four days.
- Freeze your vegetable broth in an ice cube tray, once it is frozen into cubes store them in a plastic bag in your freezer for mini portions of broth
- Freeze the broth into one or two cup freezer containers.
- Thaw your homemade vegetable broth overnight in the refrigerator or place a container of it in warm water to quickly thaw it out.
Earth Friendly Tip!
Toss the scraps from your broth into a compost bin to even get more use out of them!
Uses for Homemade Vegetable Broth
- Vegan Cream of Broccoli Soup
- Vegetable Minestrone Soup
- Tuscan Vegetable Soup with White Bean Balls
- Sausage and Kale Soup with White Beans
How to Make Homemade Vegetable Broth From Scraps
- Prep Time: 15
- Cook Time: 2
- Total Time: 17 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: stove-top
- Cuisine: American
- 1 medium onion, sliced
- 3 to 4 cloves of garlic, chopped
- 1 tomato chopped (optional)
- A few springs fresh parsley, thyme and a bay leaf
- 8 cups filtered water
- sea salt and pepper to taste
- 3 to 4 cups of vegetable scraps or
- 1 to 2 cups of chopped carrots
- 1 to 2 cups of chopped celery
Add all of the ingredients into a stock pot and cover
Cook on low for 1 1/2 to 2 hours
Drain the vegetables through a strainer pressing out as much liquid as possible
Season with salt and pepper to taste
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates
Keywords: Broth, homemade broth
Happy Earth Day! Toady I’m celebrating Earth Day with my blogging friends, here are their favorite sustainable recipes:
Vegetarian and/or Sustainable Food Recipes
by Food Blogging Friends –
For a Small Planet
Hosted By The Baking Fairy and Palatable Pastime
- BBQ Grilled Shrimp by Cindy’s Recipes and Writings
- Blackened Salmon Tacos with Mango Salsa by The Beard and The Baker
- Curried Root Vegetable Casserole by The Flexitarian
- Easy Vegan Brownies by Triple Chocolate Kitchen
- Homemade Vegetable Broth by Simple and Savory
- Kali Dal – Beluga Lentils by Sneha’s Recipe
- Lemon Garlic Orzo with Roasted Vegetables by Join Us, Pull up a Chair
- Quick Pickled Vegetables by A Day in the Life on the Farm
- Sourdough Bread Salad by Home Sweet Homestead
- Vegan Deviled Eggs by Palatable Pastime
***Please note that there are affiliate links on this page. This means that if you follow one of the links and make a purchase we will receive a small percentage of the sale at no extra cost to you. This helps us to continue to bring you good content. Thank you for your support! Simple and Savory is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.***