How to Make Vegetable Broth from Kitchen Scraps

carrots, roughly chopped

celery,

onion, roughly chopped

vegetable scraps

garlic,

one inch piece of fresh ginger, peeled and sliced

bay leaves

thyme

parsley

salt

Place everything in a large stock pot. Add water. Bring to a boil. Reduce heat and simmer (covered) for 1 hour.

Turn off heat. Using tongs or slotted spoon, remove solids. Then strain through a mesh sieve.

Store in airtight jar for up to a week. Or freeze in small portions for use later.

I love the idea of adding in all of those herbs and mushrooms for more nourishment! What a great idea! I tend to forget to make veggie broth from my scraps just tossing them in with regular bone broth but veggie stock has so much potential! Thank you for this reminder!

Thanks for this awesome tutorial!  I just LOVE a good veggie broth!  Have one down with the sniffles so off to make this now!  Thanks again! :)

Great idea! I've made other kinds of brothbefor, but not veggie broth yet and it would be great to use up left-over vegetable scraps.

I love homemade vegetable broth and this recipe utilize left over in the fridge - what an excellent idea !

I spend about $1000AUD on food a fortnight..!!!!! I blame my eating disorder and insatiable appetite :P I always have to throw out so many veggies because I don't eat them in time. And it's VERY hard to find healthy, clean stocks here in Perth (Australia) supermarkets, so this is a fabulous recipe for me!!! Thank you :)

Oh my, Katje! In the process RIGHT NOW! My kitchen smells WONDERFUL!  
All those years of waste ?
 In my early years  did compost - ok but also smelly? 
Then the too many wasteful years - and they end NOW! 
Thank you thank you!
Can't wait to share with my daughter &amp; daughter in law??

Thank you so much for this. In the past we fed the left overs to my neighbors FFA animals but thats no longer an option. I have learned how to grow my own crops of veggies and herbs and to can and preserve them when its time. I now know what to do with all the little ofds and ends. Have you ever tried to can your broth? I dont always have a large amount of freezer space. Thank you again.

At first my husband thought I was losing my mind, putting scraps in the freezer, but when I explained what it was for he was impressed!! Now that I have made a few batches he loves the idea!!! Thank you so much for putting this recipe out here, I adore it!!!

This is a fantastic way to reuse scraps that tastes great!  My husband and I really enjoy the different flavors, but the one it has helped the most has been our dog.  He's older and suffers from Addison's Disease so it's usually difficult to find foods he can stomach.  By adding some of this broth (minus any vegetables that are harmful to dogs of course), he is able to get a great boost to his meals that he enjoys.  Thank you for sharing this with the world and helping families of all types - even the fur kind!

I added jalepeno to mine to give it a kick! Great for colds!

I recently noticed how much I throw away each week as far as veggies go.  This recipe is going to help so much. Thank you so much.

Wow- this was way easier to make than I thought it was going to be! And the flavour is so nice, thank you for this, this will be my go to recipe from now on for all my scraps! So glad they won’t be going to waste :)

I loved making this broth!! It was so easy. I gathered for a few days and just through in some other suggestions from the recipe. I mostly had broccoli stems, cauliflower leaves, onion, carrots, celery, and sweet potato. I put it in the crockpot overnight set on 10 hours. It smelled lovely the next day, but when I tried it, I felt like it could have had a stronger taste. Do you have any suggestions of how to make a stronger taste? I needed to add more salt, But I wondered about beets or mushrooms? I didn’t use those.  I LOVED making this and felt good about the lower sodium broth I made. 😁

how to make vegetable broth from kitchen scraps

Prep Time: 5 minutes

Cook Time: 1 hours

Total: 1 hours, 5 minutes

Servings: 3

Cost: $6.08 /serving

Author : Katja from Savory Lotus

Ingredients

Instructions

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