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How to Make Veggie Broth from Scraps

Laura Brining
Quick and easy homemade Veggie Broth.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 14 cups

Ingredients
  

  • 14 cups water
  • 4 cups vegetable scraps *

Instructions
 

  • Add the water and vegetable scraps to a large pot. Bring to a boil. Reduce heat to medium-low and allow to simmer for 45 minutes. You can simmer for longer if desired, the flavour will continue to get stronger the longer you simmer.
  • Remove broth from heat and strain through a fine sieve. Discard vegetable scraps.
  • Store broth in the fridge for 1-2 weeks, or in the freezer for up to 3 months. **

Notes

* Use whatever vegetable scraps you have on hand. Try using carrot skins and tops, onion skins, garlic skins, mushroom stems, and other scraps from your favourite vegetables.
** I like to freeze my broth in 1 cup portions in containers. This way I can easily pull out a cup of broth at a time to add to recipes.