Vegetable Broth From Scraps (Printable)

Create nourishing broth from vegetable trimmings and aromatics—ideal for soups, stews, or sipping.

# What You'll Need:

→ Vegetable Scraps

01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)

→ Aromatics & Seasoning

02 - 1 bay leaf
03 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt, or to taste (optional)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# How To Make It:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid potato peels, brassicas such as broccoli, cauliflower, or cabbage, and overly starchy or sweet vegetables, as they may introduce bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Add the cold water, ensuring all scraps are fully submerged.
04 - Bring to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45-60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust seasoning as needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • It costs practically nothing since you're using trimmings you'd normally discard.
  • Your kitchen smells incredible while it simmers, and you'll have liquid gold for any soup or grain bowl.
  • Once you make it, you'll never buy boxed broth again because homemade tastes genuinely different.
02 -
  • Potato peels and brassicas like broccoli or cabbage will make your broth taste bitter and look cloudy, so skip them no matter how full your scrap bag is.
  • Skimming the foam in the first few minutes changes everything, the difference between silky broth and dull-looking liquid.
03 -
  • Don't add salt if you plan to use the broth in other recipes, since you'll be building flavor as you cook and salting twice makes things too salty.
  • The moment you taste homemade broth beside store-bought, you'll understand why this simple practice changes everything in your kitchen.
Go Back