5.0 from 30 votes
How To Make Vegetable Broth (Fresh Or From Scraps)
See ya later bland store-bought broth! This flavor-loaded veggie broth is ready in 60 minutes and can be made using kitchen scraps or fresh vegetables. With tried-and-true tips for maximum deliciousness (and 5-star reviews to back it up!), this is how to make vegetable broth that's anything but bland.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 8 cups
Calories: 38 kcal
Course:
Side Dish , Soup , Condiments
Cuisine:
American
Ingredients
Broth With Fresh Vegetables
- 2 onions white or yellow, peeled and roughly chopped
- 5 ribs celery chopped
- 5 large carrots chopped
- 6 cloves garlic peeled
Broth With Kitchen Scraps
- Best Vegetables For Broth mushrooms and stems, potatoes and skins, herb remnants, bell pepper scraps, corn and/or spent cobs, summer squash and skins, winter squash and skins, leeks,
- Avoid These* onion skins, too much broccoli or cauliflower, woody herb stems, celery leaves
Optional Flavor Enhancers
- tomato paste
- hardy herbs
- salt
Instructions
- Saute (Optional): To intensify flavors, optionally heat a splash of oil in a large pot and add your chosen veggies. Saute until warm and fragrant, about 10 minutes.
- Boil: Add 10 cups of cold water, or enough to cover the veggies. Optionally add a spoonful of tomato paste or hardy herbs. Cover with a lid and bring to a gentle boil for 45 to 60 minutes.
- Strain: Place a large bowl under a strainer and strain the veggies from the broth.
- Cool: Optionally add a dash of salt to intensify the flavors. Let cool before portioning into glass jars. Store in the fridge until ready to enjoy.
Cup of Yum
Notes
- *These ingredients can make your broth bitter.
- For long-term storage, transfer into freezer bags (aim for 2 or 4 cup portions) and freeze.
- Why should you use cold water when making broth? Cold water allows vegetables to come up to temperature slower, giving them time to release more of those yummy flavors we're looking for.
- What's the difference between stock and broth? In general, stock is usually made from bones, while broth is made from flesh. Both will use vegetables to support the flavor. In our case, the main difference is that broth generally has more seasonings like salt and pepper.
- Is vegetable broth healthy? Homemade vegetable broth has a number of health benefits. In addition to being low in calories and sodium, it's packed with vitamins and minerals from the veggies!
Nutrition Information
Serving
1cup
Calories
38kcal
(2%)
Carbohydrates
0.9g
(0%)
Protein
4.9g
(10%)
Fat
1.4g
(2%)
Saturated Fat
0.4g
(2%)
Cholesterol
0mg
(0%)
Sodium
76mg
(3%)
Potassium
206mg
(6%)
Fiber
0g
(0%)
Sugar
0.7g
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 38
% Daily Value*
| Serving | 1cup | |
| Calories | 38kcal | 2% |
| Carbohydrates | 0.9g | 0% |
| Protein | 4.9g | 10% |
| Fat | 1.4g | 2% |
| Saturated Fat | 0.4g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 76mg | 3% |
| Potassium | 206mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 0.7g | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.