Homemade Vegetable Broth Scraps (Print Page)

A fragrant, easy broth made from leftover vegetable scraps for versatile use in cooking.

# What You Need:

→ Vegetable Scraps

01 - 4 to 5 cups assorted clean vegetable scraps (carrot peels, onion ends and skins, celery leaves, leek tops, mushroom stems, parsley stems, garlic skins)

→ Herbs & Flavorings

02 - 2 bay leaves
03 - 1 teaspoon black peppercorns
04 - 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
05 - 1/2 teaspoon salt (optional; adjust to taste)

→ Liquids

06 - 10 cups cold water

# Directions:

01 - Place the assorted vegetable scraps into a large stockpot.
02 - Incorporate bay leaves, black peppercorns, thyme, and salt into the stockpot.
03 - Pour cold water over the scraps and seasonings until fully covered.
04 - Bring the mixture to a boil over high heat.
05 - Reduce heat to a gentle simmer and cook uncovered for 1 hour, skimming off any foam occasionally.
06 - Remove from heat and allow to cool for a few minutes.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.
08 - Taste the broth and adjust salt or seasoning as desired.
09 - Use the broth immediately or cool completely before refrigerating up to 5 days or freezing up to 3 months.

# Expert Tips:

01 -
  • It turns what you'd normally throw away into something deeply flavorful and useful.
  • The aroma fills your kitchen with warmth and makes the whole house feel lived in.
  • You can freeze it in portions and pull out homemade broth whenever you need it.
  • It costs almost nothing and tastes better than anything from a carton.
02 -
  • Don't use too many cruciferous scraps like broccoli or Brussels sprouts because they turn the broth bitter and sulfurous.
  • If your broth tastes weak, reduce it by half on the stovetop to concentrate the flavors before storing.
  • Always start with cold water, not hot, to coax out the most flavor as the scraps heat up gradually.
03 -
  • Roast your scraps on a baking sheet at 400 degrees for 20 minutes before simmering for a deeper, caramelized flavor.
  • Add a splash of apple cider vinegar to help extract minerals and nutrients from the scraps.
  • If you want a golden color, toss in a few onion skins, they'll dye the broth beautifully without changing the taste.

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