How to Make Vegetable Broth with Kitchen Scraps

Making homemade vegetable broth has never been easier! Now you can make your own vegetable broth using kitchen scraps.

There’s little waste and you always have fresh broth on hand for Lentil and Butternut Squash Chili or Summer Vegetable Chili.

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Vegetable Broth from Scraps

Making homemade vegetable broth just got so much easier! I started making my own vegetable broth beginning of this year using kitchen scraps. It was actually my husband’s idea and it totally took off in our house.

Now I don’t throw away my kitchen scraps but instead, I save them for the broth. I love that I can reduce waste and have homemade broth in my freezer for soups.

What Vegetables Are Good for Broth

Before you make the vegetable broth you want to collect a bagful of kitchen scraps. Wash all the vegetables before you peel, slice, chop, etc. You can save the peelings, stalks, and leaves.

Onions, carrots, celery, and garlic are the key ingredients. But there are so many other vegetables that can add flavors such as bell peppers, leeks, green onions, and mushrooms.

The list goes on. The best way to make a vegetable broth from scraps is to simply experiment to see what tastes good to you.

Also, fresh herbs, such as thyme, parsley, cilantro and rosemary are all great additions to a veggie broth.

What Not to Put in Vegetable Broth

Stay away from cruciferous veggies, such as cabbage, broccoli, cauliflower, and brussels sprouts as they can leave bitter flavor in the broth.

Zucchini and green beans tend to become bitter as well when simmered for a long period of time.

Also, some starchy vegetables like potatoes and turnips will make for a cloudy vegetable stock. Beets are too overpowering with their color and taste. 

Wash your vegetables before using the scraps and stay away from anything with mold. 

HOW TO SAVE SCRAPS FOR VEGGIE BROTH: Store your scraps in a gallon size zip-loc bag in the freezer. Simple as that. Keep adding to the bag until it is completely full. Make sure to get all the air out of the bag to avoid freezer burn. 

Veggie Broth Recipe

When ready to make the broth, you will need: gallon-size bagful of frozen veggie scraps. I pack mine up pretty good. Coriander seeds, whole peppercorns, bay leaves, rosemary, and thyme. That’s usually the base I use.

Depending on the veggie scraps I already have, I might add garlic, onions, parsley, and any other aromatics. Maybe if I don’t have celery and carrot scraps, I will add fresh ones.

How to Make Veggie Broth

Put your frozen scraps into a stock pot. You’ll need at least a 6-quart pot. Add water and the rest of the ingredients. You want enough water in the pot where you can easily stir the vegetables.

Cover and bring to a boil. Reduce heat to a bare simmer, and cook for 1 hour, uncovered.

After one hour, remove the pot from the stove. Cool slightly if needed. Using a skimmer or a slotted spoon, remove all the vegetables. You only want the liquid remaining.

Then set your strainer over a large bowl and pour the vegetable broth through. You should be left with nothing but clear and clean broth. I also like to put a cheesecloth over my strainer and run the broth one more time to ensure it is completely clean.

How to Store Homemade Veggie Broth

Let the broth cool completely before transferring into containers or freezer bags. I personally favor freezer bags over containers.

I will measure out 4 cups of broth for each bag and lay flat in the freezer. It thaws out much faster than when frozen in containers. 

Refrigerate fresh broth for up to 1 week or freeze for up to 3 months.

4 Recipes with Vegetable Broth:

• Pasta Primavera with Roasted Vegetables
• Broccoli Cheddar Soup
• Veggie Marsala
• Lentil Chili

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Recipe updated February 2020 with rewritten post and additional information. No change to the recipe.