Homemade Vegetable Broth (Print Page)

Rich homemade broth made from mixed vegetable scraps, ideal for enhancing a variety of dishes and reducing waste.

# What You Need:

→ Vegetable Scraps

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

→ Aromatics & Seasonings

02 - 2 bay leaves
03 - 6 to 8 black peppercorns
04 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
05 - 1 handful fresh parsley stems (optional)
06 - 2 cloves garlic, smashed (optional, if not included in scraps)
07 - 1 teaspoon salt, adjust to taste

→ Liquids

08 - 10 cups cold water

# Directions:

01 - Collect and thoroughly rinse all vegetable scraps, removing dirt and any mold.
02 - Place the cleaned scraps into a large stockpot, then add bay leaves, peppercorns, thyme, parsley stems, garlic, and salt.
03 - Pour 10 cups of cold water over the ingredients, ensuring the scraps are fully submerged.
04 - Heat over medium-high until boiling, then reduce to a simmer and cook uncovered for 1 hour, skimming off any foam that forms.
05 - Remove from heat and allow to cool slightly before straining through a fine mesh sieve or cheesecloth into a container, discarding solids.
06 - Adjust salt to taste, then store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • You finally have a use for those veggie scraps piling up in your freezer, turning trash into liquid gold.
  • Homemade broth tastes so much cleaner and richer than anything from a box—you'll taste the difference immediately.
  • Making it costs almost nothing since you're using parts you'd otherwise compost.
02 -
  • Avoid cruciferous vegetables like broccoli, cauliflower, and cabbage—they'll make your broth taste sulphurous and cloudy, a mistake I only made once.
  • Don't use potato peels; they'll turn your beautiful broth starchy and dull.
03 -
  • Keep a freezer bag labeled with the date—knowing when you made it helps you use it while it's at its peak.
  • If your broth turns out cloudy, don't worry; it still tastes great, but next time make sure your water is cold when you start and keep the simmer gentle and steady.

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