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Homemade Veggie Broth made from vegetable scraps

How to Make Vegetable Broth from Veggie Scraps

Print Recipe
Avoid food waste and put your veggie scraps to great use by making this delicious Vegetable Broth from Veggie Scraps.
Course Basics and Bases
Cuisine American
Diet Vegan, Vegetarian
Keyword 5 Ingredients or Less, Vegetable Broth, Vegetable Scraps, Veggie Broth, Waste Reduction
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 serving
Author Marley Goldin

Equipment

Ingredients

Vegetable Scrap Broth

  • 1 gallon freezer bag various frozen vegetables scraps see notes
  • 3 cloves garlic
  • 1 teaspoon salt
  • water, as needed

Optional Flavor Boosters

  • ½ ounce dried mushrooms
  • 1 tablespoon whole black peppercorns
  • 1 vegetable bouillon cube
  • ¼ teaspoon cayenne pepper or crushed red pepper
  • 1 tablespoon miso paste

Instructions

  • Save veggies scraps from the kitchen in a gallon freezer-safe bag (consider a reusable storage bag for a more sustainable option!) for up to 6 months or until the bag is full.
    Freezing vegetable scraps for up to 6 months to make veggie broth
  • To a large pot, add the vegetable scraps, garlic, and salt. If you are adding any optional flavor boosters, add those now, too. Pour water over top until the vegetables are completely submerged and some scraps start to float.
    1 gallon freezer bag various frozen vegetables scraps, 3 cloves garlic, 1 teaspoon salt, water, as needed, ½ ounce dried mushrooms, 1 tablespoon whole black peppercorns, 1 vegetable bouillon cube, ¼ teaspoon cayenne pepper or crushed red pepper, 1 tablespoon miso paste
    Veggie scraps submerged in water in a large pot
  • Bring to a boil, cover, and bring heat down so it is just simmering. Simmer covered for 30 minutes.
    Covering vegetable broth with a lid to simmer
  • Use a sieve to remove the vegetable scraps from the broth first.
    Using a large sieve to extract veggie scraps from veggie scrap broth
  • Then, pour the broth through a sieve to strain any smaller vegetable scraps left in the broth.
    Straining vegetable broth for the second time
  • Store the vegetable scrap broth in a large glass jar in the refrigerator for up to 4 days or the freezer for up to 3 months. Allow it to cool before sealing the jar.
    Homemade Veggie Broth made from vegetable scraps

Notes

  • Vegetable scrap "do's": onion, garlic, asparagus, mushrooms, celery, carrots, potato and sweet potato scraps and peels, herbs, tomatoes, bell peppers, squash, peas, green beans, zucchini, corn and corn cobs, shallots, leeks, leafy greens like kale spinach, arugula, spring mix, and/or watercress, cabbage, citrus peels (in moderation), apple cores and peels.
  • Vegetable scrap "don'ts": broccoli, cauliflower, brussels sprouts, beets, turnips, and radishes.
  • If you are using citrus peels and pith in your veggie scrap broth. make sure you are also adding something sweet like sweet potato peels or apple peels and cores to balance them out.