Easy Vegetable Broth Using Kitchen Scraps
I love using vegetable broth as a base to many of my soups and roasts to help give the dish a more rich, intense flavor. It’s also great for the additional nutrients it provides. While you can purchase a quality organic stock from the store, (I use to buy them in bulk at Costco) it’s also easy and cost efficient to make at home from your veggie scrap leftovers!
Making a delicious vegetable broth is painless. It only takes a few hours of simmering after collecting the ingredients over time. Additionally, there are several ways to preserve it to enjoy for months to come.
Vegetable Broth Overview
What you’ll need
All you’ll need to start is your freezer and a freezer proof gallon bag. Then you’re ready to begin!
Doesn’t get much simpler right?
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What’s the difference between vegetable broth and stock?
Vegetable broth is made simply with vegetables and any additional spices or seasonings you’d like to add.
Vegetable stock has the addition of meat bones. The process for saving and cooking is the same, just adding the bone in the simmering process on the stove.
Broth is also considered something you can consume as-is, heating and enjoying as you like. Whereas stock is considered the base to recipes.
As an uncomplicated gal of simple tastes, I use them interchangeably. Sometimes I want a more meaty flavor, so I’ll use a stock. Sometimes I’m wanting a lighter flavor to the dish and will use a broth. Ultimately, it’s completely up to you if you want to incorporate bones into your broth, turning it into stock.
What veggie scraps to use:
Basically, save it all! From Onion and potato skins, to the ends of celery sticks, to carrot peels, broccoli stems, the list goes on and on. Take all these extras after cutting your veggies and place them in the gallon freezer bag, press to remove additional air from bag, seal, and place in freezer.
Keep adding to these scraps (for up to 4 months) until gallon bag is full!
The only reason I put a time limit of four months is after that the veggies can become freezer burnt and you’ll compromise the taste of your broth.
Veggies commonly used in broths:
- Onions – all parts including skins
- Garlic – all parts including skins
- Squash peels – Peels only, not meat
- Mushrooms – all parts
- Okra – all parts
- Potato peels – not meat, can cloud broth
- Scallions – all parts
- Schallots – all parts
- Spinach – full leaves and parts
- Squash peel – peels only, not meat
- Tomatoes – all
- Zucchini – all
- Carrots – all
- Chives – all
- Cabbage – in moderation
- Broccoli – in moderation
- Lettuce – doesn’t do much for flavor, add sparingly
Herbs & Spices to add to broths
- Thyme
- Romemary
- Oregano
- Parsley
- Marjoram
- Dill
- Bay leaves
- Basil
- Salt
- Pepper
This is a large list, custom to your personal favorites and preferences. Add salt and pepper to taste.
Items to omit from broth
- Cilantro – it can be very overpowering in a broth
- Celery leaves – too many can make the broth bitter
- Pumpkin – too starchy for a good broth
- Squash & potatoes – generally too starchy for broth
- Hot peppers – I actually add in small amounts because I like spice, but a little goes a long way.
Vegetable Broth
Ingredients
- Onions – all parts including skins
- Garlic – all parts including skins
- Squash peels – Peels only not meat
- Mushrooms – all parts
- Okra – all parts
- Potato peels – not meat can cloud broth
- Scallions – all parts
- Schallots – all parts
- Spinach – full leaves and parts
- Squash peel – peels only not meat
- Tomatoes – all
- Zucchini – all
- Carrots – all
- Chives – all
- Cabbage – in moderation
- Broccoli – in moderation
- Lettuce – doesn’t do much for flavor add sparingly
Instructions
- collect in gallon freezer bag all veggie scraps until bag is full. Place scraps in stock pot, and fill with 3 quarts water.
- Bring to boil for 3-5 minutes, then reduce heat to a slow simmer and allow to simmer for 2 – 6 hours.
- While simmering, add in additional spices if desired, inlcuding salt and pepper to taste.
- Cool and store in fidge for up to 5 days, freeze in cubes for up to 6 months, or can with a hot water bath canner and store for up to 2 years.
Have you made both before? Let me know in the comments and any other ingredients you would use!
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