Vegetable Broth From Scraps (Printable)

Transform kitchen trimmings into rich, nourishing broth perfect for soups, stews, or sipping.

# What you'll need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)

→ Aromatics & Seasoning

02 - 2 bay leaves
03 - 8 to 10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1 to 2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# How to make it:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.
02 - Place the vegetable scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
03 - Bring to a gentle boil over medium-high heat, then reduce to a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
05 - Taste the broth and adjust salt as needed.
06 - Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.
07 - Cool and transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Suggestions:

01 -
  • Zero waste magic that turns kitchen scraps into liquid gold without any extra shopping.
  • A silky, nourishing broth that costs nearly nothing and tastes like you spent all day cooking.
  • The kitchen fills with such a comforting aroma that people will ask what you're making before they even walk in.
  • Perfect for lazy days when you want something warm and grounding, or as a foundation for soups and grains.
02 -
  • Never use cruciferous vegetables like broccoli, Brussels sprouts, or large amounts of cabbage—they release sulfur compounds that turn the broth bitter and smell almost funky as it simmers.
  • Whole spices stay suspended in the broth longer than ground ones, keeping it clear and beautiful, so resist the urge to grind your peppercorns.
  • If your broth tastes flat no matter what, it might need more salt or a squeeze of acid like lemon—taste buds are funny that way.
03 -
  • If your freezer bag fills up before you're ready to make broth, that's fine—frozen scraps keep their flavor locked in and actually break down faster during cooking, deepening the broth.
  • The difference between a good broth and a great one is skimming foam consistently; it takes three minutes per hour and transforms everything by keeping the broth clean and refined.
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