How to Make Flavorful & Nutritious Veggie Scrap Broth
Reducing food waste while creating something delicious and nutritious is a win-win! This homemade veggie scrap broth is an easy and sustainable way to use leftover vegetable scraps before composting them. Instead of tossing carrot ends, onion peels, herb stems, and other vegetable bits, you can transform them into a rich, homemade broth perfect for soups, stews, and sauces. Not only is this a budget-friendly kitchen hack, but it also allows you to customize the flavors to your liking.
Let’s dive into how you can make your own veggie scrap broth with minimal effort!
Why Make Your Own Veggie Scrap Broth?
✔️ Reduce Food Waste: Instead of discarding veggie scraps, repurpose them into a flavorful broth before composting.
✔️ Budget-Friendly: Store-bought broths can be pricey, and making your own is essentially free!
✔️ No Additives or Preservatives: Unlike commercial broths, this homemade version contains only natural ingredients.
✔️ Fully Customizable: You can adjust the flavors, strength, and ingredients based on what’s in your kitchen.
How to Save Vegetable Scraps for Broth
The key to making a delicious veggie scrap broth is collecting a variety of vegetable scraps over time. Here’s how to do it:
- Keep a Freezer Bag – Use a large, gallon-sized freezer bag or airtight container to store scraps.
- Add Scraps Over Time – Toss in carrot peels, celery ends, onion skins, garlic cloves, mushroom stems, herb stalks, and more whenever you cook.
- Avoid Certain Scraps – Too many cruciferous vegetables (like broccoli, cabbage, and Brussels sprouts) can make the broth bitter. Also, be cautious with citrus peels and excessive onion skins.
- Freeze Until Full – Once your freezer bag is packed, it’s time to make the broth!
Easy Homemade Veggie Scrap Broth Recipe
Ingredients:
- 8 to 12 cups frozen vegetable scraps (such as carrot peels, onion skins, garlic cloves, celery leaves, mushroom stems, and herb stalks)
- Water (enough to cover scraps)
- 3 tablespoons Vegetable Broth Dry Mix (optional for added flavor)
Instructions:
1️⃣ Add Scraps to a Pot: Place frozen vegetable scraps into a large stockpot or slow cooker.
2️⃣ Cover with Water: Fill the pot with water until all scraps are submerged.
3️⃣ Add Seasoning (Optional): Stir in vegetable broth dry mix for extra flavor.
4️⃣ Simmer Slowly: Bring the pot to a boil, then reduce heat and cover. Let it simmer for 4-5 hours. If using a slow cooker, set it to low.
5️⃣ Stir Occasionally: Check on the broth every hour and stir to help extract flavors.
6️⃣ Strain the Broth: Once done, allow the broth to cool slightly, then use a fine-mesh strainer to remove the vegetable scraps.
7️⃣ Store the Broth: Pour the broth into Souper Cubes, ice cube trays, or glass jars for easy storage.
How to Store & Use Veggie Scrap Broth
✅ Refrigerate: Store in glass jars for up to one week.
✅ Freeze for Later: Pour into ice cube trays or Souper Cubes and freeze for up to three months.
✅ Use in Recipes: Add to soups, stews, risottos, sauces, and even cooking grains like rice or quinoa.
Tips for the Best Homemade Vegetable Broth
✔️ Don’t Add Salt – It’s best to season dishes individually rather than salting the broth.
✔️ Simmer Longer for More Flavor – Letting it simmer for several hours extracts deeper flavors.
✔️ Use a Variety of Vegetables – Different scraps contribute to a richer, more balanced broth.
✔️ Avoid Strong Bitter Flavors – Use onion peels, garlic skins, and cruciferous veggies in moderation.
Frequently Asked Questions
1. Can I Pressure Cook This Broth?
Yes! To speed up the process, use an Instant Pot on high pressure for 30-40 minutes, followed by a natural release.
2. What Vegetables Should I Avoid?
Avoid cabbage, Brussels sprouts, cauliflower, and broccoli in large amounts, as they can turn the broth bitter.
3. How Long Does Homemade Broth Last?
- Fridge: Up to 1 week
- Freezer: Up to 3 months
4. Can I Make a Stronger Broth?
For a more concentrated broth, simmer longer or use less water.
5. How Can I Enhance the Flavor?
Add a few tablespoons of my Veggie Broth Dry mix!
Your Turn!
Making your own veggie scrap broth is an easy, sustainable way to reduce waste, save money, and enhance your cooking. With just a little effort, you can create a nutrient-rich, flavorful broth that’s perfect for soups, stews, and more.
Try this method and let us know how your homemade broth turns out! Share your favorite veggie combinations in the comments below!
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Veggie Scrap Broth
Ingredients
- 8 to 12 cups of frozen vegetable scraps
- Water to cover scraps
- 3 tablespoons Vegetable Broth Dry Mix
Vegetable Broth Dry Mix
- 4 tablespoons celery salt
- 4 tablespoons onion powder
- 4 tablespoons parsley
- 3 tablespoons garlic powder
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 tablespoon nutritional yeast
- 3 tablespoons thyme
- 1 tablespoon marjoram
- 1 teaspoon turmeric
- 1 teaspoon sage
Instructions
- Place frozen vegetable scraps in a large pot or slow cooker. This can include carrots, broccoli stems, onion and garlic chunks, green onions, mushrooms, leaves, celery, pepper cores, herb stems, leafy green stems, squash or sweet potato ends and more. There’s no set recipe or amount of each vegetable, so feel free to experiment with veggies you enjoy.
- Note: Too many onion or garlic paper peels, cruciferous vegetables and citrus peels will make your broth bitter.
- Fill your large pot or slow cooker pot with water until all scraps are covered and the pot is full.
- Optional: Add Vegetable Broth Dry Mix to the pot and stir. This will give your broth an extra flavor boost.
- Bring the pot of scraps to a boil, then reduce heat to simmer and cover the pot with a lid. If using a slow cooker, set to low cook. Check on and stir the veggie broth once an hour. The longer the simmer, the more flavor you’ll get. Taste as you go and when you’re happy with it, turn it off and let it cool slightly.
- Using a fine mesh strainer, strain your broth, removing the vegetable scraps. Pour into Souper Cubes and freeze for future soups or let broth cool and pour into glass jars. The broth is good for up to one week in the fridge.
