As summer starts to heat up, I can’t help but daydream about warm, comforting meals that bring friends and family together.

 Vegetable broth has always found a special place in my kitchen, especially when paired with something vibrant like an Italian pasta salad, which is studded with chickpeas, bell peppers, and perhaps a drizzle of zesty homemade dressing.

 This broth, made from veggie scraps, not only minimizes waste but also adds a deep flavor to many dishes, including our hearty pasta salads.

Have you ever looked at your kitchen counter after prepping vegetables and thought about how many scraps are left behind? 

Carrot tops, onion skins, and celery leaves, all destined for the trash bin, often hold a world of flavor waiting to be unlocked—if only someone would give them a second life. 

That’s where vegetable broth comes in. It’s a simple and delicious way to make use of what would otherwise be discarded. Not only is this method eco-friendly, but it also leads to a richly flavored broth that can elevate countless dishes.

What is Vegetable Broth from Veggie Scraps?

At its core, vegetable broth from veggie scraps is a flavorful liquid created by simmering leftover vegetable pieces, herbs, and seasonings in water. 

This method transforms unwanted bits into a savory base for soups, stews, or sauces. It’s a sustainable approach to cooking that embraces the “no waste” philosophy.

Why This Recipe Works?

There are several compelling reasons why making broth from scraps is a brilliant idea.

1. Waste Reduction: This recipe champions environmental consciousness. Instead of tossing out the trimmings, you make use of them, giving a second chance to the bits that are often overlooked. This practice not only conserves resources but also benefits your wallet.

2. Flavor Depth: Vegetable scraps are packed with flavor. Carrot tops add sweetness, onion skins impart depth, and celery leaves contribute a fresh taste. When simmered together, these scraps create a rich, complex broth, perfect for adding an umami kick to your meals.

3. Nutrient Extraction: By simmering these vegetable scraps, you extract vitamins and minerals that would have been lost in the trash. Nutrients like vitamin C, potassium, and folate naturally enhance the health benefits of your cooking.

4. Simple and Cost-effective: The process of making broth from scraps requires minimal effort. It takes only a handful of ingredients, most of which you likely already have. This makes it an economical choice for anyone looking to save money while still enjoying delicious meals.

Ingredients You’ll Need To Make This Vegetable Broth from Veggie Scraps

Gather these items to whip up your veggie scraps broth:

• 10 – 12 cups filtered water
• 1 gallon-sized freezer bag filled with mixed vegetable trimmings
• 1 bay leaf
• 1 tablespoon of dried thyme
• Sea salt, to taste

Don’t fret if you don’t have all these items on hand. The beauty of this recipe is that you can customize it based on what you’ve got.

How To Make This?

Let me walk you through the simple steps to create your vegetable broth.

Step 1: Collect Your Scraps

Start by collecting vegetable scraps throughout the week. A bag tucked in the freezer is perfect for this. Remember, it’s all about variety. Mix in bits from carrots, onions, garlic, herbs, and anything else you might have lurking in your fridge.

Step 2: Prepare Your Ingredients

Once you’re ready to make your broth, take your scraps out of the freezer. Rinse them under cold water. This removes any lingering dirt and ensures you’re starting with clean ingredients.

Step 3: Combine in a Pot

Transfer the cleaned vegetable scraps into a large pot. Over the scraps, pour in 10 to 12 cups of filtered water.

Step 4: Add Aromatics

Toss in the bay leaf and dried thyme. These herbs are pivotal in adding additional flavor.

Step 5: Simmer

Turn on the heat. Bring the mixture to a boil, then lower to a simmer. Let it bubble gently for about 45 minutes to an hour. This gives the ingredients enough time to release their flavors.

Step 6: Strain the Broth

After simmering, strain the liquid through a fine mesh sieve into a bowl or another pot. This step removes all the solid scraps, leaving behind a clear and flavorful broth.

Step 7: Season

Taste your broth. Add sea salt to taste, adjusting based on your preference.

Step 8: Store or Use Immediately

You can use the broth right away in soups, stews, or even risottos, or store it for later use.

Tips

1. Mix it Up: Don’t hesitate to add different scraps like leek tops or mushroom stems for unique flavors.
2. Avoid Bitter Scraps: Stay clear of scraps that could make your broth taste bitter, like potato peels or tough greens.
3. Season Gradually: Always taste as you seasoning. You can always add more salt but can’t take it back once it’s in.
4. Store Wisely: If you freeze leftovers, consider portioning them into ice cube trays for easy use in future recipes.
5. Sap from Sweet Potato Skins: Occasionally, sweet potato skins can lend a sweet flavor, so don’t shy away if you’re a fan of the taste.

How to Store The Leftovers?

After straining your broth, let it cool down completely. Store it in airtight containers in the refrigerator for up to one week. For longer storage, pour it into freezer-safe bags and lay them flat in the freezer. This way, you can stack them easily and break off portions as needed.

What are Some Recommended Side Dishes for Vegetable Broth from Veggie Scraps?

When serving vegetable broth, consider these hearty side dishes:

1. Classic Italian Pasta Salad: This pasta salad features colorful veggies and zesty dressing. Toss fusilli pasta with chickpeas and fresh diced bell peppers. The broth complements the salad’s flavors perfectly.

2. Leafy Green Salads: A fresh salad with spinach, arugula, and a tangy vinaigrette pairs beautifully. The lightness of the salad balances the richness of the broth.

3. Grilled Cheese Sandwich: The charming combination of a crispy grilled cheese and a bowl of hot broth is a nostalgic favorite. Rich and buttery, it turns a simple meal into comfort food.

4. Vegetable Quiche: A light, veggie-filled quiche serves as an excellent side. Its savory qualities enhance the broth, creating a satisfying meal.

If the Items Are Not Available in Your Pantry, What are Some Substitute Options for the Ingredients?

Don’t worry if you’re missing some items! Here’s what you can use instead:

1. Dried Herbs Variations: If you don’t have thyme, consider using dried basil or oregano. They offer a different but delightful taste.

2. Any Vegetable Scraps: Don’t have the listed vegetable scraps? Any leftover bits from cauliflower, zucchini, or peppers work just as well.

3. Store-bought Broth: In a pinch, substitute fresh herbs and scraps with a low-sodium vegetable broth for a quicker, but less flavorful alternative.

4. Replace Bay Leaf: If you’re out of bay leaves, a small pinch of allspice or a bay leaf substitute like thyme or sage can fill in the gap.

Pamela Dunlap

Vegetable Broth From Veggie Scraps

As summer starts to heat up, I can't help but daydream about warm, comforting meals that bring friends and family together.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 63

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 10 cups filtered water
• 1 gallon-sized freezer bag filled with mixed vegetable trimmings
• 1 bay leaf
• 1 tablespoon of dried thyme
• Sea salt to taste

Equipment

• Slow Cooker

Method

 

1. Start by collecting vegetable scraps throughout the week. A bag tucked in the freezer is perfect for this. Remember, it’s all about variety. Mix in bits from carrots, onions, garlic, herbs, and anything else you might have lurking in your fridge.
2. Once you’re ready to make your broth, take your scraps out of the freezer. Rinse them under cold water. This removes any lingering dirt and ensures you’re starting with clean ingredients.
3. Transfer the cleaned vegetable scraps into a large pot. Over the scraps, pour in 10 to 12 cups of filtered water.
4. Toss in the bay leaf and dried thyme. These herbs are pivotal in adding additional flavor.
5. Turn on the heat. Bring the mixture to a boil, then lower to a simmer. Let it bubble gently for about 45 minutes to an hour. This gives the ingredients enough time to release their flavors.
6. After simmering, strain the liquid through a fine mesh sieve into a bowl or another pot. This step removes all the solid scraps, leaving behind a clear and flavorful broth.
7. Taste your broth. Add sea salt to taste, adjusting based on your preference.
8. You can use the broth right away in soups, stews, or even risottos, or store it for later use.

Nutrition

Calories: 63kcalCarbohydrates: 16gSodium: 51mgSugar: 5g

Notes

• Mix it Up: Don’t hesitate to add different scraps like leek tops or mushroom stems for unique flavors.
• Avoid Bitter Scraps: Stay clear of scraps that could make your broth taste bitter, like potato peels or tough greens.
• Season Gradually: Always taste as you seasoning. You can always add more salt but can’t take it back once it’s in.
• Store Wisely: If you freeze leftovers, consider portioning them into ice cube trays for easy use in future recipes.
• Sap from Sweet Potato Skins: Occasionally, sweet potato skins can lend a sweet flavor, so don’t shy away if you’re a fan of the taste.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

1. Can I use frozen vegetable scraps?

Absolutely! Frozen scraps work wonderfully. They can add intense flavor to your broth.

2. How long does vegetable broth last in the fridge?

Homemade vegetable broth typically lasts around 4-7 days when stored correctly in the refrigerator.

3. Can I add meat scraps to my broth?

While this recipe is for vegan broth, if you want a meatier flavor, you can certainly add scraps like chicken wings or beef bones to add a hearty dimension.

4. Is it necessary to peel vegetables before using scraps?

Nope! Scraps can include peels and skins, which often contain nutrients. Just ensure they’re clean.

5. How do I enhance the flavor further?

Feel free to toss in some peppercorns or whole garlic cloves for a bolder taste.

Conclusion

Developing vegetable broth from veggie scraps is more than just a sustainable practice; it’s an economic and enriching way to elevate your meals.

 With a little forethought and some creativity, you not only reduce food waste but also conjure up a flavorful broth that brings depth to a variety of dishes. 

Whether you’re sipping it solo or using it as a robust base for soups and stews, you’ll find that this process makes cooking both enjoyable and resourceful. 

So gather those veggie scraps and get simmering! Happy cooking!

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