Vegetable Broth From Scraps (Printable Version)

Transform kitchen scraps into rich, nourishing broth perfect for soups and cooking bases.

# What You'll Need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)

→ Aromatics & Seasoning

02 - 2 bay leaves
03 - 8 to 10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1 to 2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# Directions:

01 - Gather clean, fresh vegetable trimmings. Exclude bitter vegetables such as broccoli, Brussels sprouts, and large quantities of cabbage.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic, and herbs into a large stockpot. Add salt and pour in the cold water.
03 - Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam and impurities from the surface with a ladle.
05 - Taste the broth and adjust salt as needed for desired flavor balance.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding all solids.
07 - Allow the broth to cool completely. Transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.

# Expert Advice:

01 -
  • Zero-waste: utilizes kitchen scraps that would otherwise be discarded.
  • Highly nutritious and naturally free from common allergens.
  • Customizable flavor profile based on the vegetables you have on hand.
  • Budget-friendly alternative to store-bought bouillon.
02 -
  • Freeze your vegetable scraps in a gallon-sized freezer bag until you have enough to fill a large pot.
  • Always use cold water to start the broth to extract the most flavor from the scraps.
  • Do not overcook the broth beyond an hour or the flavors may begin to dull.
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