Homemade Vegetable Broth From Scraps
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4.5
87 reviews
Excellent
Homemade Vegetable Broth From Scraps
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Don't throw away your vegetable scraps. Use them to make a healthy light homemade vegetable broth for use in other recipes.
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Ingredients
- 4-6 cups trimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmings see recommendations in the post.
- 2-3 cloves garlic crushed
- 10-12 whole peppercorns
- 2 bay leaves
- 2-3 prigs fresh herbs like rosemary, thyme or marjoram
- 1-2 teaspoons salt Or to taste.
Instructions
- Place the vegetable trimmings in a large stock pot or dutch oven. Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns, bay leaves, fresh herbs and salt.
- Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.
- Place a large sieve over a bowl and pour the contents of the pot through the sieve. Press on the solids to squeeze out any extra liquid. Discard the solids.
Notes
- Store broth in an airtight container in the refrigerator for up to one week, or freeze vegetable broth in ice cube trays, then transfer to a ziplock freezer bag for up to 3 months.
Nutrition Information
Show Details
Calories
48kcal
(2%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Sodium
67mg
(3%)
Potassium
340mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
16050IU
(321%)
Vitamin C
6.1mg
(7%)
Calcium
45mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Sodium | 67mg | 3% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 16050IU | 321% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
87 reviews
Excellent
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