How to Make Your Own Vegetable Broth using Scraps

I use my own broth to help me make soup like this.

Do you make your own broth? It’s an amazing way to use up those vegetable tops, bottoms and skins that normally get thrown in the trash! Not only are you reducing waste, but you’re also making a nutrient dense pantry staple that’s easy, cheap and delicious.

What equipment will you need?

Not much! Just a stock pot and a strainer. You could also use a slow cooker instead of a stock pot if you wanted, it won’t make a difference.

How much time will it take?

Just 10-15 minutes to prep, then 1-2 hours to cook!

What are the ingredients?

Here’s where it gets fun! There’s no specific recipe for vegetable broth, just some basic guidelines and things to be aware of. Each batch can be a little different, depending on your favorite flavors and what you have to use.

The core ingredients are carrots, celery and onions. Approximately 1-2 cups of each, or at least equal amounts so one does not overpower the rest with their flavor. This is what traditionally makes up the “base” of the broth. Chop them up into large pieces; they don’t need to be pretty, you will eventually strain them out of the broth. If you have a large amount of vegetable scraps (keep reading) then you may not need a lot of these core ingredients.

Make sure to include the onion skins!

They are the most antioxidant rich part of the onion. The first two layers of the onion have more nutrients than the rest of the vegetable, so make sure you save them!

You can also add all your vegetable scraps!

This can be the tops, bottoms and skins of veggies that you would have previously thrown away. We recommend keeping a large ziplock bag in the freezer that you continuously add your scraps to. Anytime you cut the top off celery, throw it in the bag! Anytime you skin an onion, put the skins in the bag.

When you’re prepping your vegetables, think “Can I add these to my freezer bag?”

Other things to add to your scrap bag:

• Leek tops, they are most nutrient dense portion of the plant
• Greens and stems of vegetables, be cautious of using too much of just one green as it could have a strong flavor
• Squash bottoms, tops and skins
• Peels of onions, garlic, etc.

If your goal is a clearer, golden broth, you may want to avoid greens and darker skins as it will yield a darker product.

Then it’s time to season!

You want to be cautious of over-seasoning as it may not allow your broth to be as versatile as you want. We recommend sticking to some basic options like garlic cloves (just chop into small pieces with the skins), sea salt and peppercorns.

Other seasoning choices could be bay leaves, sage, parsley, thyme, basil, etc. If you know you’re going to make soup with the broth then it may be beneficial to use some more of these savory herbs. If you choose not to season that’s okay! You can always season the broth when you use it!

So here’s the basic 6 step process in review…

1. Put all chopped vegetables, vegetable scraps and seasonings in the stock pot. The more vegetables you have, the more stock you will make.
2. Add water to the pot. You should fill until the water is at least covering all the vegetables.
3. Bring to a boil, then turn down the heat. Let simmer for 45 minutes- 2 hours. Taste the broth throughout; if you like the taste at 1 hour, then you should stop it at that time. Letting it simmer too long risks a bitter broth.
4. When you are satisfied with the taste, or it has been at least 45 minutes – 2 hours, turn off the heat. Let the broth cool until it’s manageable.
5. Strain all the vegetables from the broth.
6. Store broth in mason jars in the refrigerator (7-10 days) or in a freezer safe option for up to 6 months (see freezer options above).

What vegetables should be avoided?

• Moldy and rotten vegetables should not be added.
• Certain vegetables may also lead to a more bitter broth. These are zucchini, broccoli, cabbage, turnips and Brussels sprouts.
• Other vegetables may lead to a cloudy broth or change the consistency. These are potatoes, beets and turnips.

To watch our video tutorial for how to make your own vegetable broth, visit our YouTube link.   

How do I store the broth?

There are all kinds of sizes of canning jars.

You can store the broth in mason jars, or jar of your choice, in the refrigerator for up to 7 days. If you haven’t used it by then, we would recommend freezing it.

Broth can be frozen in freezer safe ziplock bags. Make sure to store in whatever quantity you plan on using. It can be helpful to store them flat so that they do not take up a lot of space.

You can also freeze them in ice cube trays or silicone trays. Silicone trays work well as you can remove the broth “cubes” easily. The cubes can then be stored in a bag in your freezer, then you can take out small quantities as you need it.

How can the broth be used?

There are so many options! Anytime you use it you’re not only adding flavor to your foods, but also loads of vitamins, minerals and phytonutrients.

• Obviously making soups and stews with it is the most common.
• You can also use it instead of water when making rice, quinoa, couscous, stuffing or risotto.
• To reheat dishes without drying them out, add a little broth (stir-fry, casseroles).
• Broth can also be used to poach fish, adding to the flavor and nutrient content, as well as basting meats in the oven to prevent them from drying out.
• You can also sip on the broth as a little nutrient bomb! I recommend warming some up, maybe even adding a little water to it, whenever you’re feeling ill. It’s soothing and providing some additional nutrients to support your immune system! Use it as needed or just as a healthy beverage all winter long.

What about the broth in the stores? Which one is best?

The options in the stores are okay for cooking and flavoring, although they have no where near the nutrient content of your homemade broth. When you need to get the store bought stuff, I wouldn’t necessarily buy the most expensive one. I recommend any organic option that is on sale. If you find a company/variety that you like the taste of, stick with it. Most of the broths and stocks in the store are basically flavored water, so no need to put your extra food dollars there!

Now go start saving those onion peels!

Contributed by Cadie Jardin RDN, LD Shared Legacy Farms CSA Coach