How to Make Vegetable Broth from Kitchen Scraps
Don’t throw those veggie scraps away. This simple broth turns onion peels, carrot tops, celery leaves, and other clean scraps into a flavorful stock you can use in soups, grains, and more.
Ingredients
- Vegetable scraps 4 cups
- Carrot, roughly chopped 1 carrot
- Celery rib, roughly chopped 1 stick
- Onion, roughly chopped, skin on ½ onion
- Garlic, peeled 3 cloves
- Bay leaves 2 leaves
- Fresh herbs, such as rosemary, thyme, parsley, or cilantro A few sprigs
- Salt, to taste
- Water 12 –14 cups
Instructions
- Add the vegetable scraps, carrot, celery, onion, garlic, bay leaves, herbs, salt, and water to a large stockpot.
- Bring to a boil over high heat.
- Reduce heat, cover, and simmer for 1 hour.
- Turn off the heat and let the broth cool slightly.
- Strain out all solids and discard them.
- Use right away, or store in an airtight container in the fridge for up to 1 week. You can also freeze the broth in smaller portions for later use.
Notes
- Save clean scraps in the fridge for up to 1 week, or freeze them until you have enough to make broth.
- Good scraps include onion skins, carrot peels or tops, celery leaves, and herb stems. Avoid spoiled scraps or large amounts of bitter vegetables.
- Optional: add a cooked chicken carcass for a richer broth.
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