Homemade Vegetable Broth Scraps (Printable version)

Fragrant vegetable broth made using leftover scraps, perfect for enhancing soups and stews with natural flavors.

# Ingredient list:

→ Vegetable Scraps

01 - 4 to 5 cups assorted clean vegetable scraps (carrot peels, onion ends and skins, celery leaves, leek tops, mushroom stems, parsley stems, garlic skins)

→ Herbs & Flavorings

02 - 2 bay leaves
03 - 1 teaspoon black peppercorns
04 - 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
05 - 1/2 teaspoon salt, optional

→ Liquids

06 - 10 cups cold water

# Directions:

01 - Place the vegetable scraps in a large stockpot. Add bay leaves, peppercorns, thyme, and salt.
02 - Pour cold water into the pot, covering the scraps completely.
03 - Heat the mixture over high heat until boiling, then reduce to a gentle simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming off any foam that forms on the surface.
05 - Remove from heat and allow to cool briefly before straining.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.
07 - Taste and adjust salt if needed. Use immediately or cool completely before refrigerating for up to 5 days or freezing for up to 3 months.

# Expert Tips:

01 -
  • It costs practically nothing and uses scraps you would have thrown away anyway.
  • The flavor is cleaner and brighter than anything from a carton, and you control the salt.
  • Freezing it in ice cube trays means you always have a little flavor boost ready to go.
02 -
  • Do not add broccoli stems, cauliflower, or too many Brussels sprout leaves or your broth will taste like boiled gym socks.
  • If the broth tastes weak, simmer it longer uncovered to concentrate the flavor before you strain it.
  • Always start with cold water and bring it up slowly or you will end up with a murky, flat-tasting liquid.
03 -
  • Add a piece of kombu or a few dried shiitakes to the pot for a deeper, almost meaty richness.
  • If your broth tastes flat, a splash of white wine or a squeeze of lemon at the end will wake it right up.
  • Label your freezer bags with the date because three-month-old mystery scraps are not worth the gamble.

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