Vegetable broth is a versatile kitchen staple that can boost flavor in a variety of dishes. The thought of making vegetable stock from scratch may seem intimidating and wasteful, but fear not, it is neither! Rather than purchasing produce just to make your own vegetable broth, freezing vegetable scraps as you cook, can be a cost effective and waste reducing way to make homemade broth!
Benefits of homemade broth include:
- Control/reduced sodium content
- Less waste (no container waste, less food waste)
- Cost savings
You likely might need to purchase a few items when you’re ready to make your broth to ensure a balanced and delicious flavor.
Scraps to include:
- Carrot ends and peels
- Onion (including skins)
- Garlic (including skins)
- Mushrooms (all parts)
- Celery (all parts)
Scraps to avoid:
- Cruciferous vegetables (broccoli, cauliflower, zucchini, etc.)
- Some find pepper scraps make broth bitter
Homemade Vegetable Broth Using Food Scraps
Prep Time: 5 minutes, Author: Brynn McDowell, RD at the Domestic Dietitian
- 1 gallon bag frozen vegetable scraps, see below notes on veggies to include for best flavor
- 2 bay leaves
- 3 cloves garlic, smashed
- 1 tsp peppercorns
- 1 inch ginger, fresh and unpeeled
- 1 Tbsp dried parsley, or fresh if you have it
- 1 sprig rosemary, fresh
- Place all the ingredients in a large stock pot.
- Add enough water to completely cover the contents of the pot.
- Place over medium high heat and bring to a boil.
- Once boiling, reduce to low, cover and simmer on stove for 4-6 hours.
- Strain until just broth remains. Store in fridge for up to 5-7 days or freeze for later use.
Veggies I recommend using – carrots (peels and ends), onion (including skins), scallions, garlic (including skins), celery, (ends and leaves too) mushrooms (including the stems), slightly wilted mild greens (like spinach).
For more information on making homemade stock from vegetable scraps, check this article out!
Caitlin Jindrich, RDN is a local Registered Dietitian Nutritionist and a current MPH student with a focus on nutrition at Kansas State University