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!
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
Prep Time: 10 min
Cook Time: 45 min
- 4+ cups vegetable scraps (from onions, leeks, peppers, celery, leafy greens, carrots, herbs, etc.)
- 6 cups water
- Bay leaf
- Minced garlic
- Additional seasonings, as desired
- 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.
- Remove from heat. Pour broth through a fine mesh strainer into a large bowl. Discard vegetable scraps.
- 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.