Any and all vegetable scraps (ends, skins and more) of
- Olive Oil
Other Vegetables That Work Well
Make your own vegetable broth with leftover veggie scraps!
This recipe is easy to make, flavorful and nutritious.
You may have noticed that the terms broth and stock are often used interchangeably.
However, stock is typically made from bones, while broth is made mostly from meat or vegetables!
Have you ever cooked a meal and you’re left with a ton of vegetable scraps?
I used to throw out all of my scraps and think “What a waste!” Well no more!
After washing and drying, I now save all of my veggie scraps.
It’s best to toss them into a freezer safe bag and store them in the freezer for up to 3 months and reuse them to make vegetable broth.
I’ve used all kinds of vegetables and the flavor of the broth is different every time but still very flavorful.
The most common vegetable scraps that are used to make a good broth are onion, garlic, carrot, celery and parsley.
I’ve also used the ends of mushrooms, corn husks and cobs after I’ve cut off the kernels, potato skins and cabbage.
Vegetables that don’t make for the best stock are beets and any bitter vegetables like kale and bok choy.
Keep & Freeze Your Vegetable Scraps
To remember to always hold on to my vegetable scraps, I always have a bowl nearby when I'm cooking and I will place all of the scraps into that bowl which then gets transferred into a freezer safe bag.
Scraps include the ends, skins and anything else I did not use or is about to go bad.
Be sure to remove any stickers and wash your scraps well before placing them into your freezer bag. Dirt, grid or stickers will not taste good in your broth.
Once your bag is full, you'll have enough to make a broth.
Make The Broth
Add all of your vegetable scraps into a large pot along with filtered water, about 2 teaspoon of salt and 1 tablespoon of olive oil.
Add enough water to cover all of the vegetable scraps then turn your heat to high and allow it to simmer on medium-low heat, covered for 45 minutes or up to an hour.
Next, move the pot off the heat and leave it to cool a bit with the lid on for about 10 minutes.
Lastly, remove all of the vegetable scraps and discard. Strain the broth using a fine mesh strainer then storing it in glass jars with air-tight lids in the refrigerator for up to 5 days.
Here's a tip: If you buy pickled vegetables, sauerkraut or anything that comes in a glass jar with a lid, hold on to those jars, wash them well and reuse them!
A couple more notes
To add even more flavor to your broth, you can add 2 bay leaves, whole and some crushed pepper corns, tomato paste, dried herbs and dried mushrooms.
I tend to leave it simple so that I can use to broth for any dish and I will add my seasonings and flavors later.
If you have any meat scraps like chicken skin, fatty parts or bones you can add those to the pot with the vegetable scraps to make an even more flavorful broth. Fat and bones equal flavor.
Be sure to freeze your leftover meat scraps separately from the vegetables.