Homemade vegetable broth is so easy to make, plus it’s a great way to reduce food waste! Use it in soups and stews, or to cook legumes, grains and more.
- 18 cups water
- 6 cups total of vegetable scraps, INCLUDING the following:
- 2 large carrots, roughly diced
- 2 celery stalks, roughly diced
- 1 medium yellow onion, quartered (with skin on)
- 3–4 bay leaves
- 6–8 small cloves of garlic
- 1 small to medium bunch of parsley (leftover stems work, too)
- 1 1/2 inch piece ginger, sliced into rounds
- 1 1/2 tbsp peppercorns
- 2 1/2 tbsp kosher salt
- More vegetable scraps to fill the 6 cups, which can include more onion, celery, carrot or garlic scraps, or sweet potato skins, kale stems, mushroom stems, green beans, other herbs, etc.
- Measure out 6 cups of vegetable scraps, including the whole vegetables noted above in the recipe. Feel free to add any vegetable scraps you’d like. As long as you have the whole carrots, onion and celery, you can supplement with any other scraps.
- Add to a large stock pot along with salt, peppercorns, bay leaves and any other seasonings. Cover with water.
- Bring to a boil, then reduce to a simmer for 1-1 1/2 hours. Remove from heat and let cool for a few minutes. Carefully strain liquid into another pot or large bowl. Compost or dispose of cooked vegetable scraps.
- Let cool completely before transferring broth to a sealed container. If using within a few days, store in refrigerator. Otherwise, store in freezer for up to 6-8 months.
Notes on how to freeze & store vegetable broth are in the blog post.
Keywords: homemade vegetable broth