Skip to main content

Kitchen Scraps Vegetable Broth

Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
Pot full of water with vegetables and herbs.
Prep time: 15 minutes
Cook time: 40 minutes
Chill time: 15 minutes
Makes: 6 to 12 cups
Nutrition Facts: View label

Ingredients

8 to 16 cups fresh or frozen vegetable scraps (see Notes)
Herbs and spices (optional, see Notes)
Water
½ to 1 teaspoon salt 

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.

  3. Put vegetable scraps and herbs and spices, if desired, in a large saucepan or cooking pot. Add enough water to cover them.
  4. Heat pan on high until water boils, then cover pan and reduce heat. Simmer for at least 30 minutes or until all scraps are soft. Stir a few times and add more water, if needed, to keep scraps mostly covered.
  5. Turn off heat. Scoop out as many scraps as you can with a spoon. If you want, press on scraps to remove more liquid. Throw away or compost them.
  6. Fill a large container or clean sink with ice and some water to make an ice bath. Put pan into ice bath for about 15 minutes, stirring every few minutes to release heat. If you were unable to remove all scrap pieces, pour broth through a strainer into another large pot.
  7. Stir in salt to dissolve. Use broth for soups or stews, or in place of water for cooking grains or beans.
  8. If not using broth right away, store in refrigerator or freezer. To freeze, pour into recipe-sized freezer-safe containers and label with date.
  9. Broth can be stored safely in the refrigerator for 3 to 4 days. For best quality, use frozen broth within 2 to 3 months. 

Notes

  • Label a freezer container with "Broth Scraps" and the date. For the next several days or weeks, after preparing vegetables for any use, save scraps in the container until you have enough for making broth. Also wash and save any vegetables that have passed their peak freshness but are still safe to eat.
  • Vegetable scraps to save include ends, peels, stems, leaves and pieces of vegetables and herbs such as carrot, celery, garlic, leek, mushroom, onion, tomato, parsley and thyme.
  • Vegetable scraps to limit or avoid:
    • Asparagus, broccoli, Brussels sprouts, cabbage, cauliflower and leafy greens can add a bitter flavor if too many are used.
    • Beets will add a dark color and bitter flavor.
    • Potato, sweet potato and winter squash flesh can make the broth too thick.
    • Scraps that are moldy, slimy or otherwise unsafe to eat should never be used.
  • Optional herbs and spices:
    • 1 or 2 bay leaves
    • 1 or 2 teaspoons peppercorns or a dried chile
    • 4 to 8 cloves unpeeled garlic
    • 1 leek or unpeeled onion, cut in large pieces (if not included as scraps)
  • This recipe can be made in a slow cooker for extra convenience. Put all ingredients into the cooker, cover and cook on LOW for 8 to 9 hours. If possible, cook on HIGH for 30 to 60 minutes, then turn to LOW for 8 to 9 hours or HIGH for 4 to 5 hours.

Comments

This is such a great way to get another use from veggie scraps! And I'm happy to save on buying broth.

You might also like...

Recipes A to Z (without photos)

Barley, Bean and Corn Salad
Bowl of barley, bean and vegetable salad garnished with parsley.

Barley, Bean and Corn Salad

Fresh and healthy make-ahead side dish or salad with beans, grains and fresh veggies.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
6 Cups
Southern Okra Bean Stew
Bowl of okra, rice and bean soup with tomato-based broth.

Southern Okra Bean Stew

A combination of hearty whole grains, creamy beans and tasty veggies make a satisfying and delicious stew.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
14 cups
Cream of Celery Soup
Bowls of textured celery with a smooth creamy soup base.

Cream of Celery Soup

This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 cups
Honey Mustard Dressing
Bottle of dressing displayed with a salad.

Honey Mustard Dressing

This homemade yogurt-based honey mustard dressing is sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Gingerbread Pancakes
Stack of golden, fluffy pancakes.

Gingerbread Pancakes

A fun twist on a breakfast favorite that is perfect for the holiday season.
Prepare:
10 minutes
Cook:
5 minutes
Makes:
8 pancakes (4-inch)
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.