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4.5 from 87 votes

Homemade Vegetable Broth From Scraps

Don't throw away your vegetable scraps. Use them to make a healthy light homemade vegetable broth for use in other recipes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 48 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.  
  2. Cover and bring to a boil.  Reduce heat to a simmer and cook for 25-30 minutes.
  3. 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

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

% 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.