Go Back Email Link
+ servings
vegetable broth in a bowl with onions and carrots on the side

How to Make Homemade Vegetable Broth From Scraps

Make your own veggie broth by saving your vegetable scraps in the freezer until you have enough to start a batch of vegetable broth.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Click on serving size to scale this recipe

Course: Soup Recipes
Cuisine: American
Keyword: vegetable broth from scraps
Servings: 8 cups
Calories: 30kcal
Author: Anne

Equipment

Scale this Recipe 8 cups

Ingredients

  • 1 medium onion sliced
  • 4 cloves 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

Instructions

  • 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. Pour into glass jars.

Notes

Store homemade vegetable broth in the refrigerator for up to four days in a Mason jar or any airtight container.
Freeze homemade broth in a freezer-safe container or pour it into an ice cube tray for single-serving portions.
 
See the article above for tips, suggestions and more!

Nutrition

Serving: 1cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 138mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2960IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!