Make Nutritious Homemade Broth with Veggie Scraps

I can’t recall why I started making my own broths and stocks at home. Maybe it was the cost of the broths, the odd packaging that can’t easily be recycled, or just the fact that I’m essentially buying water. Whatever the reason was, I’m glad that I made the switch to start making my own broths at home with the veggie scraps that would otherwise get thrown away.

You may be thinking, “Alia, I barely have enough time to make dinner. What makes you think I have time to make my own broth?” Well I know that after preparing meals that you have a tiny bit of an onion leftover, some carrots that are starting to wilt, or some herbs that are about to be dried up. You also probably have a few hours to spare while you're doing other chores around the house every once in a while. That’s all you really need to get started making your own veggie broth. 

How to Save Veggie Scraps for Broth 

It’s simple. When you have a small amount of an ingredient that needs to be used, you can put it in a Ziploc or Stasher Bag to freeze until you’re ready to use it for a broth. I like to call these “Broth Bags”. My broth bag typically consists of a few onions, celery, carrots and a few other vegetables. 

Here are some vegetables that are great for broth bags:

• Celery
• Fennel
• Leeks 
• Carrots (even carrot tops)
• Mushrooms (limited amount)
• Bell Peppers
• Dark leafy greens like kale and spinach in limited amounts (I typically will use the stems)
• Onions and Shallots (skins are ok)
• Garlic (skins are ok)
• Herbs like thyme, oregano, dill, parsley
• Cabbage 
• Tomatoes (limited amount) 

 

Here are vegetables that you should avoid in broth bags:

• Broccoli (will leave a bitter taste)
• Brussel Sprouts 
• Cucumber 
• Squash
• Potatoes
• Corn
• Lettuce
• Herbs like sage, anise, rosemary 

 

Using Veggie Scraps to Make a Homemade Broth

The steps to make the broth are simple. You should use a stock pot or dutch oven to prepare your broth.

1. Place the stock pot on the stove on medium - once hot, add your veggie broth bag to the pot. Let your vegetables cook and develop some golden brown color.  If your broth bag is frozen, you will need to cook the vegetables a bit longer. Season your veggie scraps with salt.
2. Add 5-6 quarts of water to the stock pot - add in a generous amount of salt, 2 bay leaves, and a few whole black peppercorns. If there’s additional herb seasoning you’d like to add, this would be a good time to do it.
3. Bring to a boil and let simmer for 3-4 hours - once the broth reaches a boil, cover and bring to a low simmer. The longer you simmer it, the more flavorful it will taste. 

Strain broth from the veggie scraps - place a bowl underneath a strainer and pour the liquid from the stock pot. This is the most important step, you don’t want to accidentally pour your delicious broth down the brain. 

Measure out broth amounts for storing - Store your broth using upcycled deli containers, glass tupperware or Souper Cubes. I love to use my Souper Cubes because I can measure out however many cups of broth, freeze them and they are ready to go for future use. 

Store and enjoy! - whether you’re using your broth right away or storing it in the freezer, you will enjoy the broth for many meals. Broth can last in the freezer for up to 6 months.  

If you’re a visual learner, here’s a quick video of how I make broth with veggie scraps. 

Can I follow a veggie scrap recipe to get started?

Yes, of course! Here’s what I would recommend. Please don't buy any ingredients because that defeats the purpose of using veggie scraps. Instead, opt for the dried version or substitute for the produce item most similar. 

• Equivalent of 1 whole onion* (for broths, I prefer white or yellow but have used red in the past)
• 3-4 celery ribs or a fennel
• 4-5 large carrots
• 3 mushrooms
• 1 tablespoon fresh thyme or 2 teaspoons dried thyme
• 2 fresh or dried bay leaves
• Salt and whole black peppercorns
• 5 quarts of water 

*Onion substitute could be shallot or leeks 

 

Helpful Tips for Making Broth

• Salt at the beginning with the veggie scraps, in the middle with the water and at the end to taste. You should season as you go, keeping in mind that this broth most likely will get added to a recipe where more salt will be added. 
• You can make a small batch for what you need or a large batch for meal prep and future meals. 

 

What to use homemade broth for? 

• Cooking grains like couscous or risotto
• Sauces or gravys 
• All of the soups:
• Chicken Noodle 
• Matzo Ball 
• Dumpling
• Potato Leek 
• Italian Wedding 
• Minestrone

How do you feel about making your own veggie broth after reading all of this information? Overwhelmed, excited, still unsure? Whatever it is, know that I’m with you in the kitchen. It has been a game changer to start doing this myself and know it will be for you too. If you have any additional questions, please reach out to me.