How To Make Homemade Vegetable Broth (Out Of Vegetable Scraps)

How to make homemade vegetable broth out of vegetable scraps.

Over the past couple of months, I’ve been saving vegetable scraps, with the intention of making homemade vegetable broth.

I finally gathered enough – about 4 cups or so, leftover from random meals of stir-fry, oven-roasted vegetables, kale chips, soup, and other dishes. My mix included:

  • Broccoli stalks
  • Kale stalks
  • Red and yellow pepper stems
  • Green bean ends
  • Outer onion layers

I added some additional seasonings and ended up with a very flavorful vegetable broth. This broth can be used to make soup, sauces, gravies, curries, and other savory dishes.

It can be frozen for future use – but I quickly used mine up!

How to make homemade vegetable broth (using vegetable scraps)

Tips For Making Great Homemade Vegetable Broth

  • Variety is key: The more vegetables you include in your broth, the more flavorful it will be. Save all kinds of scraps and keep them in a bag in your freezer.
  • Add seasoning: Although you can make a pot of broth out of vegetables alone, adding the right spices and seasonings will take the flavor to the next level. Add a bay leaf, salt, garlic, and fresh herbs to your simmering pot. Experiment with other flavors as well. If you’re making an Asian dish, add a dash of soy sauce. If you want a spicy broth, add a dash of hot sauce or pinch of cayenne pepper. Don’t forget to taste test along the way and adjust accordingly.

Making vegetable broth out of leftover vegetable scraps is a great way to use up leftovers, reduce food waste, and save money. And it couldn’t be easier to make. If you can make a pot of soup, you can make homemade broth.

Now start saving those scraps!

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Homemade Vegetable Broth (Made With Vegetable Scraps)
Yield: 4 cups broth

Homemade Vegetable Broth (Made With Vegetable Scraps)

Using this easy method, you'll never go back to buying packaged vegetable broth again!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 4+ cups vegetable scraps (from onions, leeks, peppers, celery, leafy greens, carrots, herbs, etc.)
  • 6 cups water
  • Salt
  • Bay leaf
  • Minced garlic
  • Additional seasonings, as desired


  1. Place vegetable scraps and water into a large stockpot. Add additional ingredients. Bring to a simmer and turn heat down to low. Simmer for 45 minutes.
  2. Remove from heat. Pour broth through a fine mesh strainer into a large bowl. Discard vegetable scraps.
  3. Once cool, place broth in a large glass jar or freeze in individual freezer bags for convenient future use. Use refrigerated broth within 3 to 4 days.

2 Responses to “How To Make Homemade Vegetable Broth (Out Of Vegetable Scraps)”

  1. 1

    Remi — January 12, 2016 @ 3:00 pm

    How do you save the scraps, though?  I mean, you are saving scraps for months, you said.  Don’t the veggies go bad?  Do you freeze them or something?

    • Haley replied: — February 5th, 2016 @ 10:57 pm

      Great question! I put them in the freezer.

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