Step 1

If using any fresh (not frozen) ingredients such as garlic, onion, celery, carrot, and herbs, saute those first. Add olive oil or butter to the bottom of your stockpot or sauce pan and cook fresh ingredients over medium-high heat for 5 to 10 minutes.

Step 2

Add all frozen saved kitchen scraps to the pot.

Step 3

Next, add enough water to fully cover the veggies - but only until they just start to float (able to stir freely, but not swimming in a vast sea of water)

Step 4

Bring to a boil, then reduce to a simmer and partially cover the pot with a lid.

Step 5

Simmer for a minimum of 30 minutes, up to an hour.

Step 6

Taste test after about 25 minutes, allowing time for flavor adjustments if needed.

Step 7

Strain broth from the solids, reserving the broth and composting the solids.

Step 8

Store finished homemade vegetable broth in the refrigerator and enjoy within one week, OR

Step 9

Transfer to freezer-safe containers and use within one year.