A row of jars filled with frozen vegetables scraps.

How to Make Homemade Vegetable Scrap Broth

Recipe By : Michelle McCowan

5 from 2 votes

Learn how to make Homemade Vegetable Broth from kitchen scraps! It's an easy, budget-friendly, and waste-reducing way to make nourishing broth with real food ingredients.

Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Dietary DF, GF, Nut Free

Season(s) All Seasons

Difficulty Moderate

Yield 1 Quart / 4 Cups

Equipment

Large Stock Pot
Stovetop
Colander or Large Strainer
Large Bowl

Ingredients

▢ 2 cups Vegetable Scraps
▢ 4 - 5 cups Filtered Water (Some may Evaporate depending on the Pot and Lid)
▢ ¼ cup Onion (chopped)
▢ 1 tablespoon Garlic Cloves (minced)
▢ 2 tablespoon Extra Virgin Olive Oil (or Pure Cold-Pressed Avocado Oil)
▢ 2 Bay Leaves (Dried)
▢ ½ teaspoon Himalayan Salt (or other Natural Mineral Salt)

Instructions

First, heat the olive oil in a large stock pot. Then, add the chopped onion and garlic and cook until fragrant. If you have enough, you can also use saved onion and garlic ends.
Add the vegetable scraps and bay leaves to the stock pot. Then, pour in the water. Use a wooden spoon to press down any bits and pieces that float to the top and stick out.
Cover and bring to a boil. Once boiling, reduce the heat and allow it to simmer for 30 minutes to one hour. If you like an extra strong broth, you can simmer for 2 - 3 hours.
Once your broth has simmered for at least 30 minutes, remove it from the heat and allow it to cool before handling.
Once cool enough to handle, place a colander or large sieve over a large bowl. Pour the vegetable broth through to strain out the vegetable scraps.
Lift the colander and shake out any excess liquid (keeping it over the bowl). Once all the broth is strained out into the bowl, you can toss the scraps into the compost.
You can leave your broth unsalted or add salt and pepper to make it more palatable. Salt can also help to preserve it if you won't be using it all right away.
If you won't be using your broth right away, pour it into a clean, airtight container. I like using mason jars for easy pouring and because they fit nicely in the fridge. Allow it to cool fully before refrigerating or freezing.
Homemade vegetable broth will last up to 5 days in the fridge and 3 - 6 months in the freezer. If you are freezing it in glass containers or jars, do not fill them right to the top. Make sure to leave at least an inch of room from the lip of the jar to allow for expansion and avoid cracking.

Notes

Make it oil-free by sautéing the onion and garlic in a tablespoon or two of water instead of olive oil.

Mix with fresh vegetables if you don't have enough scraps saved up or want to create broth with a specific flavour.

Reduce bitterness by adding salt, apple cider vinegar, coconut aminos or a little splash of maple syrup.

Instant Pots are great for making quick batches of broth. To make this broth in an Instant Pot, first, simmer the garlic and onion on the sauté setting. Then add the scraps, water and bay leaves. Make sure not to fill the water past the max fill line. Secure the lid and turn the pressure gauge so it is closed. Press the soup/broth button and cook on high pressure for 20 - 40 minutes. Allow the cooking process to fully complete. Do not remove the lid until the pressure has fully released and the gauge has turned back to the open position. Do not force the gauge open, it will release on its own once completed. The steam is extremely hot, so be careful not to place your hands, arms, face or any other body parts over top while it is releasing.

Nutrition

Total Servings : cups