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)

Homemade Vegetable Broth (Made With Vegetable Scraps)

Yield: 4 cups broth
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

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

Ingredients

  • 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

Instructions

  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.