Homemade Vegetable Broth Scraps (Print View)

Create a flavorful broth with vegetable scraps for soups, stews, and more.

# What You'll Need:

→ 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; adjust to taste)

→ Liquids

06 - 10 cups cold water

# How to Make:

01 - Place the assorted vegetable scraps in a large stockpot.
02 - Incorporate bay leaves, black peppercorns, thyme, and salt into the pot.
03 - Pour 10 cups of cold water over the ingredients ensuring they are fully submerged.
04 - Bring mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.
05 - Simmer uncovered for 1 hour, occasionally skimming off any foam that forms at the surface.
06 - Remove from heat and let the broth cool briefly before straining.
07 - Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.
08 - Taste the broth and adjust salt if necessary.
09 - Use broth immediately or allow it to cool completely before refrigerating for up to 5 days or freezing for up to 3 months.

# Expert Suggestions:

01 -
  • Turns scraps you'd normally toss into something that makes your kitchen smell like a French bistro.
  • Saves money and feels wildly satisfying, like you've cracked a secret code to flavor.
  • Freezes beautifully, so you always have a base ready when inspiration strikes.
  • Gentle on the planet and your wallet, no fancy ingredients required.
02 -
  • Avoid too many cruciferous scraps like broccoli stems or cabbage cores, they turn the broth bitter and murky.
  • If your broth tastes flat, a piece of dried kombu or a handful of dried mushrooms will add that deep umami you're craving.
  • Always start with cold water, hot water seals in the flavors instead of pulling them out.
03 -
  • Keep a gallon zip top bag in your freezer and toss scraps in as you cook throughout the week, then make a big batch when it's full.
  • Add a splash of white wine or a squeeze of lemon juice at the end for brightness if the broth tastes too mellow.
  • Roast your scraps on a sheet pan for 20 minutes before simmering for a deeper, caramelized flavor.

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