Homemade Vegetable Broth from Scraps: The Ultimate Zero-Waste, Flavorful Recipe
Transform your kitchen waste into liquid gold with this easy, cost-effective, and incredibly flavorful homemade vegetable broth recipe. It’s freezer-friendly and perfect for elevating all your culinary creations!
Every home cook knows the struggle: countless recipes call for vegetable broth, and often, we resort to expensive, sodium-laden store-bought cartons or convenient but less flavorful bouillon cubes. What if there was a way to create a deeply aromatic, rich, and truly exceptional vegetable broth right in your own kitchen, all while saving money and reducing food waste? The secret lies in harnessing the power of vegetable scraps.
My first experience with homemade vegetable broth was nothing short of a revelation. The depth of flavor was astounding, a far cry from anything I had ever bought. Beyond the incredible taste, I was struck by the simplicity and the significant cost savings. The absolute best part? You can use those often-discarded kitchen scraps to create this culinary masterpiece!
The journey begins with a simple act of saving. Instead of tossing away the ends of an onion, the leafy tops of carrots, or the fibrous stems of mushrooms, give them a new purpose. Designate a large, zipped freezer bag for your “broth scraps.” Over time, as you prepare meals, add these pieces to the bag. Think onion skins (they add a beautiful golden hue to your broth), celery ends, garlic peels, spent herb stems (like parsley or cilantro), and even bell pepper cores (avoiding the seeds, which can add bitterness). This method not only prevents valuable nutrients and flavor from going to waste but also transforms kitchen discards into a resourceful ingredient for future cooking.
Once your freezer bag is brimming with a colorful assortment of vegetable off-cuts, you’re ready to embark on your broth-making adventure. To ensure that classic, well-rounded vegetable broth flavor we all love, you’ll also want to include fresh staples like celery, carrots, onion, and garlic. These foundational aromatics, combined with your accumulated scraps, will simmer together, infusing the water with an unparalleled depth and complexity that will elevate any dish you use it in.
Understanding the Nuances: Vegetable Stock vs. Vegetable Broth
While often used interchangeably in everyday cooking, there’s a subtle distinction between vegetable stock and vegetable broth, particularly when compared to their animal-based counterparts. For vegetables, the primary difference lies in the seasoning. Vegetable stock is typically made with vegetables, water, and often includes bones (for animal stock) or simply more robust vegetable parts, and it is usually left unsalted or lightly seasoned to provide a neutral base for a variety of dishes. Vegetable broth, on the other hand, is generally cooked with more flavorful vegetables and herbs and is seasoned with salt and pepper during or after cooking, making it ready to consume on its own or used in recipes where immediate seasoning is desired.
In the context of this recipe, the line is even finer. If you choose to add the optional salt as suggested, your rich, homemade liquid transforms from a versatile broth into a seasoned vegetable stock. This flexibility means you can tailor your creation to suit your specific culinary needs, whether you prefer a neutral base or a seasoned liquid ready for a quick sip or an immediate addition to a soup.
Essential Ingredients for the Best Broth
Crafting a truly exceptional vegetable broth starts with understanding the role each ingredient plays. While the exact quantities are detailed in the recipe card below, here’s a closer look at the key components and why they matter:
- Celery – This unsung hero provides a refreshing, slightly peppery, and subtly salty note. Chopping the celery (and carrots) into smaller pieces is key, as it maximizes the surface area exposed to the simmering liquid, allowing for a more intense flavor extraction and a richer broth.
- Carrots – Carrots contribute a natural sweetness and earthy depth that is fundamental to classic vegetable broth flavor. Like celery, chopping them helps release their vibrant essence into the liquid.
- Red Onions – Red onions offer a bolder, slightly sweeter flavor profile compared to yellow onions, adding a beautiful color and robust base. However, yellow onions are a perfect substitute if that’s what you have on hand. For a more nuanced flavor, feel free to incorporate leeks (using the white and light green parts) or shallots, which lend a milder, more delicate onion flavor.
- Garlic – Garlic is a powerhouse of flavor, adding a pungent, savory depth that is essential to a good broth. I personally love a generous amount, using three to five cloves, but you can certainly adjust this to your preference. Even the papery peels from garlic can go into your scrap bag, as they contribute to both flavor and color.
- Thyme – Fresh thyme imparts an earthy, slightly minty, and subtly floral aroma that is wonderfully complementary to the vegetable base. Its woody stems can be added directly to the pot.
- Parsley – A large handful of fresh parsley, particularly the stems, adds a fresh, herbaceous brightness that lifts the overall flavor profile of the broth. It’s a classic choice for a reason.
- Frozen Veggie Scraps – These are the stars of our zero-waste initiative. As mentioned earlier, your collection of onion ends, carrot tops, mushroom stems, leek greens, and other suitable veggie trimmings are crucial. They provide a complex layer of flavors that might otherwise be overlooked.
- Filtered Water – The quality of your water directly impacts the final taste of your broth. Using filtered water helps eliminate any unpleasant chlorine or mineral off-flavors that tap water might contain, ensuring a clean and pure base for your broth.
Flavor Enhancers: Optional Add-Ins
While the core ingredients create a fantastic broth, these optional additions can further deepen and customize its flavor profile:
- Mushrooms – Any variety of mushrooms can add a wonderful umami depth. This is an excellent way to use up tough shiitake stems or other mushroom trimmings that might not be ideal for stir-fries or sautés. Their earthy notes are a fantastic addition.
- Bell Peppers – A few bell pepper cores (without seeds) can add a subtle sweetness and a hint of fruity complexity. Red or yellow bell pepper cores work particularly well for a milder flavor.
- Salt – Adding a small amount of salt (around 1/2 teaspoon) can brighten and enhance all the other flavors. However, remember that you might be adding more salt when using the broth in a recipe, so it’s best to start conservatively.
- Peppercorns – About 10 whole black peppercorns will provide a gentle, lingering warmth without being overtly spicy.
- Chili Pepper or Scotch Bonnet Pepper – For those who enjoy a subtle kick and an additional layer of complexity, a whole chili pepper or a small piece of scotch bonnet can deepen the broth’s character. Remove it before straining if you prefer less heat.
- Liquid Aminos – This is my secret weapon for an incredible umami boost! Adding a quarter cup of liquid aminos (or coconut aminos or low-sodium soy sauce) towards the end of the cooking process imparts a rich, savory depth that mimics the mouthfeel of meat-based broths, making it perfect for vegan and vegetarian dishes.
What Not to Include in Your Broth
While the goal is to be zero-waste, not all vegetable scraps are suitable for broth. Certain vegetables can impart undesirable flavors or textures:
It’s best to avoid cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, and kale. These vegetables contain sulfur compounds that, when cooked for extended periods, can release a bitter, overly strong, and sometimes unpleasant odor and taste into your broth. Similarly, avoid adding potatoes, as their starches can make the broth cloudy and sometimes gummy, detracting from the clear, vibrant liquid you’re aiming for. And, as a golden rule of thumb, always inspect your scraps; never add any vegetables that are spoiled, moldy, or showing signs of decay, as they will compromise the safety and flavor of your broth.
Crafting Your Homemade Vegetable Broth: A Step-by-Step Guide
Making a batch of homemade vegetable broth is a rewarding and largely hands-off process. I often dedicate a weekend afternoon to it, allowing the broth to simmer gently while I tackle other tasks around the house. This ensures I have a supply of fresh, flavorful broth ready for a week of delicious cooking.
Step 1: Sweat the Ingredients for Enhanced Flavor. Begin by placing all your primary vegetables and frozen veggie scraps (everything except the water) into a large, heavy-bottomed pot or Dutch oven. Set the pot over high heat and allow the ingredients to “sweat” for approximately 3 minutes. This initial step is crucial for coaxing out and intensifying the natural sugars and aromas of the vegetables, building a deeper flavor foundation for your broth. If you’re incorporating any optional ingredients like mushrooms or bell pepper cores, now is the time to add them to the pot. Give everything a good stir to combine.
Step 2: Add Water and Simmer to Perfection. Carefully pour in your filtered water. I typically use 12 cups for a standard batch, but if you prefer a more concentrated broth with an even richer flavor, you can reduce the water to 10 cups. Stir once more to ensure all ingredients are submerged. Bring the mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover the pot and allow the broth to cook for a full hour. This slow, steady simmer is essential for extracting all the delicious flavors from your vegetables and scraps.
Step 3: Cool, Strain, and Store. Once the hour of simmering is complete, remove the pot from the heat. It’s important to allow the broth to cool significantly before straining, as this prevents dangerous splatters and allows any remaining heat to continue extracting flavor. Once cooled, prepare your storage containers – I find large glass jars to be ideal. Place a layer of cheesecloth or a very thin, clean kitchen towel over the mouth of each jar. Carefully ladle or pour the broth through the cheesecloth into the containers. The cheesecloth will effectively catch all the cooked vegetable solids, leaving you with a beautifully clear and flavorful broth. Discard the spent vegetables (composting them if possible for true zero-waste!). If you’re using liquid aminos for an umami boost, stir them in now, dividing the total amount evenly among your jars. The flavors will continue to deepen as the broth sits.
Achieving Broth Perfection: Tips for Success
While making vegetable broth is straightforward, a few key tips can elevate your results from good to exceptional:
- Mind the Salt Levels. Remember that most recipes you use your homemade broth in will likely call for additional salt. To avoid an overly salty final dish, be conservative when adding salt to your broth. It’s always easier to add more salt later than to try and remove it. Taste your broth before using it and adjust seasonings in your final recipe.
- For Concentrated Flavor, Adjust Water. If you desire an even more intense, deeply flavored broth, consider reducing the water content. Instead of 12 cups, use 10 cups of filtered water. This results in a more concentrated liquid, perfect for dishes where you want the broth’s essence to really shine, or for freezing in smaller portions that can be diluted later.
- No Cheesecloth? No Problem! Don’t let a lack of cheesecloth deter you. A fine mesh strainer, placed over a large bowl or directly over your storage containers, works perfectly well. Simply pour the broth through the strainer to separate the liquid from the solids. Once strained, discard the cooked vegetables and divide your rich, golden broth into containers for storage.
- Don’t Overcrowd Your Pot. While it’s tempting to cram as many scraps as possible into your pot, overcrowding can hinder proper simmering and flavor extraction. Ensure there’s enough room for the water to circulate freely around the vegetables.
- Skim for Clarity. During the initial simmering phase, you might notice some foam or impurities rising to the surface. Gently skim these off with a ladle or spoon to ensure a clearer, more aesthetically pleasing broth.
Customizing Your Broth: Delicious Variations
One of the most delightful aspects of making homemade vegetable broth is its incredible versatility. This base recipe is a canvas for endless flavor customizations:
- Rich Mushroom Broth. For an intensely earthy and umami-rich broth, swap out the mixed frozen veggie scraps for 6 cups of mushroom stems or even fresh whole mushrooms (such as cremini, shiitake, or porcini). This creates a dark, deeply flavored broth perfect for risottos, gravies, or Asian-inspired dishes.
- “Vegan Chicken” Broth. Recreate the savory notes of chicken broth with a plant-based twist. Add a teaspoon of turmeric for a beautiful golden hue, a few tablespoons of nutritional yeast for a cheesy, savory depth, and a touch of smoked paprika for a hint of smoky flavor. This variation is fantastic in recipes like vegan pot pies or creamy soups.
- Asian-Inspired Broth. For a broth perfect for miso soup, ramen, or pho, incorporate specific aromatic ingredients. Add dried shiitake mushroom stems (or a few whole dried shiitake mushrooms), several slices of fresh ginger root, and a piece of kombu (dried kelp). These ingredients create a distinctive umami-rich and subtly oceanic flavor profile.
- Sweet Corn Broth. Don’t throw away those corn cobs after enjoying the kernels! Save them and simmer them in your broth. The cobs release a surprising amount of sweet corn flavor, creating a delightful base that’s absolutely perfect for corn chowder or a summer corn soup.
- Spicy Southwest Broth. For a broth with a kick, add a few dried chipotle peppers (for smoky heat) or ancho chiles (for a milder, fruity warmth) along with a handful of fresh cilantro stems during the simmer. This makes an excellent base for chili, tortilla soup, or braising beans.
Versatile Uses for Your Homemade Vegetable Broth
Once you have a batch of this liquid gold, you’ll find yourself reaching for it constantly. I personally use this homemade vegetable broth multiple times throughout the week, and its superior flavor makes a noticeable difference in my cooking. Naturally, it’s an indispensable ingredient for hearty and comforting soups like my Vegetable Minestrone Soup and Roasted Cauliflower Soup.
Beyond soups, the possibilities are endless. I frequently use it as a flavorful cooking liquid for grains such as quinoa and rice, imparting a depth that water alone simply cannot achieve. It’s the essential base for creating creamy and satisfying dishes like Creamy Vegan Mushroom Risotto, where its rich flavor becomes integral to the dish. Furthermore, it serves as the perfect foundation for a luscious Vegan Gravy, adding body and savory notes. You can also use it to deglaze pans, steam vegetables for added flavor, or even simply warm it up for a comforting, hydrating drink.
Storing Your Liquid Gold: How to Keep Broth Fresh
Proper storage is key to enjoying your homemade vegetable broth for as long as possible. Once cooled completely, transfer your broth into airtight containers or jars. Stored this way, it will remain fresh and flavorful in the refrigerator for up to a week. Always ensure the containers are sealed tightly to prevent absorption of other fridge odors.
Freezing for Extended Freshness: Can This Recipe Be Frozen?
Absolutely! Freezing is the best way to preserve your homemade vegetable broth for long-term use, allowing you to have a supply ready whenever inspiration strikes. To freeze, first ensure the broth has cooled completely to room temperature. Then, divide it into freezer-safe containers, leaving a little headspace for expansion, or pour it into ice cube trays. Once the broth is completely frozen solid in the trays, transfer the individual cubes to a large freezer bag. This method makes it incredibly convenient to grab just the amount you need for a recipe. Label your containers or bags with the date to keep track of freshness. To use, simply thaw the desired amount in the refrigerator overnight, or add the frozen cubes directly to simmering soups or sauces. Frozen broth will maintain its quality for up to 3-6 months.
More Essential Kitchen Basics to Master
Learning to make your own vegetable broth is just one step on the journey to becoming a more resourceful and confident home cook. Explore these other fundamental kitchen skills and recipes:
- How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
- How to Make Peanut Butter
- How to Cook Lentils
Enjoy creating this flavorful and sustainable vegetable broth, friends! If you try this recipe, please snap a photo and share it on Instagram, tagging #jessicainthekitchen. We’d also love to hear your thoughts, so please leave a comment and give the recipe a rating below. Your feedback truly means a lot! Thanks so much!
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Ingredients
How to Make Vegetable Broth with Veggie Scraps
- 3 stalks celery, chopped
- 2-3 medium carrots, chopped
- 1 to 2 red onions, or leeks or shallots, or all if you have
- 3 to 5 cloves garlic, you can lessen, I love adding garlic
- Few sprigs thyme
- A big handful parsley
- 2-3 cups of frozen veggie scraps, this is in addition to the above vegetables
- 10-12 cups filtered water
Optional, but recommended if you have them
- Mushrooms
- Bell peppers
- 1/2 teaspoon salt
- 10 peppercorns
- 1 chili pepper or scotch bonnet pepper, helps to deepen flavours
Umami additions
- 1/4 cup liquid aminos, or coconut aminos or low sodium soy sauce
Instructions
How to Make Vegetable Broth with Veggie Scraps
- In a pot over high heat, add all the ingredients except the water. Let the heat sweat the ingredients for about 3 minutes to help bring out flavours. If adding in extra ingredients, add them now. Pour in all the water and stir. I use 12 cups, but you can use 10 cups if you want an even more concentrated broth.
- Bring to a boil, then reduce to a simmer for 1 hour.
- Remove from heat and allow to cool.
- Select the containers you’ll be storing broth in (I like clear large glass jars). Place a layer of cheese cloth or a very thin towel on top and pour into jars to catch liquid and strain vegetables.
- At this point, I stir in equal amounts of liquid aminos (totalling 1/4 cup) in the jars. I end up with two jars, so I stir in 2 tablespoons into each. After sitting for a day the flavours will deepen even more.
- Store in fridge for up to a week. See notes for freezing instructions. Enjoy!
Notes
Your veggie broth can last a week in an airtight container in the fridge. The best way to keep your broth for longer is to freeze it. You can freeze it flat in zipped tupperware containers, or poured into an ice cube tray.
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