Vegetable Broth From Scraps (Printable)

Aromatic homemade broth from vegetable trimmings. Perfect for soups, stews, or sipping as a nourishing drink.

# Ingredient List:

→ Vegetable Scraps

01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)

→ Aromatics & Seasoning

02 - 1 bay leaf
03 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt (optional, adjust to taste)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# How-To Steps:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas (broccoli, cauliflower, cabbage), or overly starchy or sweet vegetables, as they may add bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Add the cold water, ensuring all scraps are submerged.
04 - Bring to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45-60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste and adjust seasoning if needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool, then store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Hints:

01 -
  • You'll finally have a use for all those vegetable scraps piling up in your freezer, turning trash into liquid gold.
  • This broth costs almost nothing and tastes infinitely better than anything from a box or can.
  • It fills your kitchen with an aroma that makes people ask what you're cooking before they even walk in.
02 -
  • Potato peels and brassicas like broccoli or cabbage will make your broth bitter or cloudy, so set these aside for your compost pile instead.
  • Skimming the foam during the first 15 minutes makes an enormous difference in clarity and taste—don't skip this step even though it feels tedious.
03 -
  • Never add salt aggressively—remember that broth often goes into other recipes where salt will concentrate further, so underseasoning now prevents oversalted dishes later.
  • Keep a labeled container in your freezer during the week and add scraps as you cook; you'll be amazed how quickly it fills and how satisfying it feels to make something from abundance.
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