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See ya later bland store-bought broth! This flavor-loaded veggie broth is ready in 60 minutes and can be made using kitchen scraps or fresh vegetables. With tried-and-true tips for maximum deliciousness (and 5-star reviews to back it up!), this is how to make vegetable broth that’s anything but bland.
save this recipe!Your New Go-To Broth
If you’re feeling a little guilty about tossing your veggie scraps, this recipe is for you! In just over an hour, you can magically transform all those odds and ends into a rich, flavorful vegetable broth thatās perfect for vegan minestrone soup, butternut squash risotto … you get the idea.
Plus, itās super customizableāuse whatever veggies you have on hand or adapt it to suit any dietary needs (like making it a low-sodium vegetable broth!).
Reader rating
“I made this using veggie scraps. It turned out great! Iām so glad I wonāt have to use the commercial stuff anymore. Thanks for another great recipe Sarah.” āNancy
And speaking of customization, I’m showing you how to make this veggie broth in two ways: from vegetable scraps or with fresh vegetables!
Using kitchen scraps is a great way of reducing food waste and saving money.
Making broth from fresh veggies can give you a more predictable broth flavor.
Here’s What You’ll Need
Both fresh vegetables and kitchen scraps have their perksāchoose whichever option works best for you! Jump down to the recipe card for exact measurements, this is just an overview!
- Onions: These add so much flavor, they’re affordable, and any type of onion will work! Make sure to peel and chop before incorporating.
- Celery: Also an inexpensive vegetable, chopping up celery and letting it soak into your broth brings a fresh, bright taste to the final product.
- Carrots: You can leave the skins on after scrubbing your carrots down or peel them, whatever your preference.
- Garlic: Can you ever have enough garlic? Just peel and toss the cloves in whole.
Using kitchen scraps instead? Vegetables and scraps that work well for making broth include broccoli stems, bell pepper scraps, potatoes and skins, herb remnants, spent corn cobs, and leeks.
Avoid These Veggies
Some veggies donāt play well in broth and can make it bitter. Itās best to avoid excess florets, most leaves and stems, onion and garlic skins, and celery leaves for a smoother flavor.
Here’s how to make it
The hardest part of the process is chopping your veggies! After that, you can admire from afar while the magic happens in the pot. (Jump to the recipe card for the full printable instructions.)
Step 1: Saute The Veggies
If you want a more intense flavor, saute the veggies in a large pot with olive oil before boiling. (This provides more flavor infusion in the water in future steps.)
Step 2: Boil The Vegetables
Add 10 cups of cold water to your veggies in the large pot (or enough water to cover them). Cover with a lid and bring to a gentle boil for 45-60 minutes.
Step 3: Strain The Broth
When the simmering time is up, place a big bowl under a large strainer and strain the broth.
Step 4: Cool It Down
At this point, you can add a dash of salt to strengthen the flavors. Let your broth cool, then divide it into glass jars. Store it in the fridge until ready to use!
Kitchen scraps Vs. Fresh Vegetables
Scraps are my preferred way of making vegetable broth. As I’m cooking every day, I place scraps in a freezer bag and once it’s full, I make broth! I love knowing that I’m reducing food waste and not buying extra ingredients. It’s also nice knowing I’ll always have broth on hand for my next project.
Sometimes, DIY vegetable broth is the way to go! One big benefit of using fresh vegetables is that this recipe is foolproof. Some veggies can make broth bitter, but with fresh ingredients, youāll avoid any sneaky flavors that might throw off the taste.
Why make your own broth?
- Reducing food waste becomes much easier when you have a plan for your scraps.
- It’s a cheaper alternative, even if you’re using fresh vegetables. You’ll get more bang for your buck (because broth/stock options can get expensive at the store!). Plus, you won’t have to lug it home in your grocery bags.
- Your pantry space will be freed up since this broth is stored in the fridge, which I know is definitely a benefit for me.
How To Make Vegetable Broth (Fresh Or From Scraps)
Ingredients
Broth With Fresh Vegetables
- 2 onions, white or yellow, peeled and roughly chopped
- 5 ribs celery, chopped
- 5 large carrots, chopped
- 6 cloves garlic, peeled
Broth With Kitchen Scraps
- Best Vegetables For Broth, mushrooms and stems, potatoes and skins, herb remnants, bell pepper scraps, corn and/or spent cobs, summer squash and skins, winter squash and skins, leeks,
- Avoid These*, onion skins, too much broccoli or cauliflower, woody herb stems, celery leaves
Optional Flavor Enhancers
- tomato paste
- hardy herbs
- salt
Instructions
- Saute (Optional): To intensify flavors, optionally heat a splash of oil in a large pot and add your chosen veggies. Saute until warm and fragrant, about 10 minutes.
- Boil: Add 10 cups of cold water, or enough to cover the veggies. Optionally add a spoonful of tomato paste or hardy herbs. Cover with a lid and bring to a gentle boil for 45 to 60 minutes.
- Strain: Place a large bowl under a strainer and strain the veggies from the broth.
- Cool: Optionally add a dash of salt to intensify the flavors. Let cool before portioning into glass jars. Store in the fridge until ready to enjoy.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what youāve made!
That is such a good idea. I mean, have you seen the price of produce lately. Thanks.
I’ve been making my own veggie scrap broth for years. I also add a bit of ACV, a sheet of kombu, and a tbsp of miso to my pot.
Thanks for the tip about using cold water. I always fill the pot with hot tap water. But now I will use cold instead.
I’ve been making broth for years from the scraps of most vegetables. I’m not vegetarian so I’ll also freeze any bones n meat scraps that I’ve got to add to the boil. I’ve always included onion and garlic skins, but have not noticed any bitterness. Freezing the broth in various size glass containers keeps it convenient for me. PLZ, remember to leave an inch space on top before freezing!! Container will break in freezer, if that step isn’t followed. I’m trying not only to reduce food waste, but also give up plastics. (Ufta! That’s a work in process!) Vegetable broth is sooo easy: freeze up, boil up, strain out, use up. Done. I hope many of your followers give it a go! Thanks for your healthy guidance n nudges, Sarah.
Is the stove top cooking method better than cooking it in an Instant Pot? If so Why?
Either would work well!
I made this using veggie scraps. It turned out great! I’m so glad I won’t have to use the commercial stuff anymore. Thanks for another great recipe Sarah.
I’m so happy to hear it, Nancy! Enjoy! š
Super easy, quick and delicious
What do you do with the veg once youāve strained the broth? Seems a waste to throw it away. Obvs scraps can be binned, but the fresh veg?
Most of the flavor will have been steeped out into the broth, but you could always make another (less potent) batch! Otherwise, it’s mostly just fibrous scrap. Compost! š
How long does this keep in the fridge for?
About 5 days š
Aha a nutritionist and a chef. Perfect! After using fresh ingredients for broth, why not purƩe the cooked vegetables and add them back to the broth? The mixture makes a great gravy and soup base.
You certainly could! It will just create a thicker end result, more like a pureed soup.
I havenāt made this broth yet. My question is why so much sodium content .Itās just vegetables. Is the sodium listed for the entire 8 cups. I must sound pretty dumb.
Oops that was a mistake! Fixed it š