A few leftover veggie scraps, some water, and a bit of simmering time are all it takes to create something magical in your kitchen. The incredible depth of flavor you can draw from what most people throw away can elevate your dishes, all while costing next to nothing.
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Why Make Your Own Vegetable Broth?
With food prices on the rise, getting more from every ingredient in your kitchen has become essential. If you love to cook, creating vegetable broth from your kitchen scraps is an easy way to save money, reduce waste, and bring a homemade touch to soups, stews, sauces, and more.
This eco-friendly method puts every peel, stem, and skin to work, making it a smart and flavorful addition to your home cooking routine.
Which Scraps Are Best—and What to Skip
Most of the vegetables you regularly use in your kitchen can serve as great base ingredients for broth. Think carrot peels, onion skins, celery ends, beet greens, herb stems, mushroom trimmings, and garlic roots. If you regularly buy root veggies with leafy tops, those greens are broth gold. Potato skins, tomato ends, and squash peels also add subtle sweetness and body.
However, not all scraps are suitable for broth. Steer clear of bitter vegetables like cabbage, Brussels sprouts, and broccoli, which can overpower your broth when simmered too long. Also, avoid anything slimy, rotten, or with a funky smell—fresh, clean scraps make the best-tasting stock.
“I save most of my vegetable scraps, carrots, onions, broccoli, celery, peppers, and more, and freeze them in a bag until I have enough to make vegetable broth. I also add eggshells, which boost the broth with collagen. Once it’s cooked and cooled, I pour the broth into silicone freezer molds for storage.”
— Jere' Cassidy, One Hot Oven
How to Store Scraps Until You’re Ready
If you cook often, scraps will build up quickly. Instead of discarding them, toss the clean, usable bits into a freezer-safe container. A gallon-size zip-top bag or repurposed deli container works well. Once you’ve accumulated about 6–8 cups of frozen scraps, you’re ready to make broth.
5 simple steps to homemade Veggie broth
Making your own broth is a low-effort process that pays off in flavor. Follow these five steps to make your first (or next) batch:
Step 1: Gather your ingredients
You’ll need a stockpot, your frozen vegetable scraps, and clean water. Feel free to add bay leaves, whole peppercorns, fresh garlic cloves, and a few sprigs of herbs like thyme or parsley to deepen the flavor.
Step 2: Fill with Water
Add the scraps to the pot and pour in enough water to cover them by about 2 inches. You don’t need exact measurements—the goal is to give everything room to simmer without boiling dry.
Step 3: Simmer Slowly
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 45 minutes to an hour. Keep an eye on the pot—vegetable broth doesn’t need to simmer all day like meat stocks. Simmering too long may lead to bitterness or a cloudy broth.
Step 4: Strain and Discard Solids
Once your broth is fragrant and flavorful, remove it from the heat. Carefully pour it through a fine-mesh strainer into a clean bowl or another container. Use caution with hot liquids, and compost the leftover solids if possible.
Step 5: Cool and Store
Taste your broth and add a pinch of salt if desired. Let it cool to room temperature before transferring to airtight jars or freezer-safe containers. It will last up to a week in the refrigerator or up to three months in the freezer.
Creative Ways to Use Your Broth
Now comes the fun part—using your homemade broth in everyday cooking. Whether you're whipping up a pot of minestrone, making risotto, or adding depth to your sauces, veggie broth is incredibly versatile.
Here are a few delicious uses:
- Cook grains like rice, quinoa, or farro in broth for extra flavor.
- Add a splash to reheated leftovers to bring them back to life.
- Use as a base for soups, stews, and gravies.
- Thin out sauces and chilis while layering in taste.
- Deglaze a pan after sautéing vegetables or proteins for an instant sauce starter.
Simple, Sustainable, and So Worth It
Homemade vegetable broth is more than a cooking hack—it’s a mindset shift. By transforming everyday scraps into a useful, flavorful ingredient, you’re not just saving money—you’re reducing waste and making your meals more personal.
It’s a small effort that delivers big rewards—both in taste and sustainability.
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