Have you ever wondered how to make homemade vegetable broth from scraps? It starts by saving your vegetable scraps in the freezer until you have enough to start a batch of vegetable broth.
Vegetable broth is a common ingredient in a lot of recipes, and something that’s always in my kitchen because you never know when you are going to want to make a quick batch of garden vegetable minestrone soup.
- It’s an easy and economical recipe
- Homemade veggie broth made with veggie scraps is earth-friendly, since you are using the vegetables twice.
Here is What You Will Need
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
- Three to four cups of reserved vegetable scraps from your freezer such as mushrooms, sturdy greens or chopped vegetables.
- Carrots (in addition to the scraps)
- A few springs of fresh herbs
Here is how to make homemade vegetable broth
The first step to making 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.
Add 8 cups of water to a large stockpot and place the vegetables plus one small onion and one to two diced tomatoes into the pot. Cover the pot and cook it on low heat for approximately 2 hours.
Once the vegetables have cooked slowly, remove them from the heat and allow them to cool off; pour the vegetables into a strainer over a large bowl and strain the vegetables pressing down on them to squeeze the liquid out.
Total Estimated Time to Make This Recipe: 2 to 2 ½ hours
How to Store and Freeze Veggie Broth From Scraps
Refrigerate your veggie broth in the refrigerator for three to four days. I like to store them in a mason jar, but you can use any type of glass refrigerator container.
Freeze homemade vegetable broth in a freezer-safe container or pour it into an ice cube tray for single-serving portions. Once the broth has frozen into cubes, store them in a plastic bag in the freezer for up to 6 months
Thaw out your frozen vegetable broth overnight in the refrigerator, or place the container of broth into a container of warm water to quickly thaw it out.
Answers to your homemade vegetable broth questions
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 chopped tomato is optional. Other good vegetable scraps to save are mushrooms, summer squash, leek, mild tasting herb stems.
When it comes to vegetables, broth and stock are the same things. Stock is made with bones and since there are no bones in vegetables, vegetable broth and stock are one and the same.
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Don’t forget to save the veggie scraps in these recipes for broth!
- 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 ½ to 2 hours
Drain the vegetables through a strainer pressing out as much liquid as possible
Season with salt and pepper to taste
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Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 100Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 173mgCarbohydrates: 22gFiber: 9gSugar: 9gProtein: 5g
Nutrition information is provided by 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.