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Vegetable Broth | No Waste | Made from Veg Scraps

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We should always practice being good stewards of our money, and one way to do that is to avoid food waste. There are many ways to go about saving money, but today I will share with you how to make vegetable broth from veggie scraps that you might have otherwise thrown away. It’s also an excellent way to use veggies that are in the fridge and are begging to be used up before they expire.

homemade vegetable broth from veggie scraps

This style of broth is vegetarian and vegan-friendly and can be used in recipes that call for vegetable or chicken stock. It is made with nutritious, real, whole food that adds an extra depth of flavor and texture to your soups, grains, sauces, etc. The secret of a delicious broth is balanced flavor; we a broth that’s not too sweet, bitter, or pungent. We also need to make sure that we use the right ratio of ingredients to water, so it doesn’t taste too diluted or concentrated.

Every time I peel carrots or chop celery or have fresh herbs that are losing their freshness, I place the scraps into a freezer-safe bag and pop them into my freezer. When I am ready to make vegetable broth, I pull out the scraps and have almost everything I need to make incredibly rich broth–using things that generally go right into the trash.

With a few added ingredients, these simple scraps turn into a rich, flavorful vegetable broth that is better than anything you can purchase at the store. Plus, by making broth at home, I can control the sodium content and the quality of ingredients. No yeast extract, gluten, or MSG in this broth!

homemade vegetable broth from veggie scraps

Broth-Making Foundations

Tried and True Vegetables

Questionable Vegetables

homemade vegetable broth from veggie scrapsIngredients



Instant Pot Method

  1. Place all the vegetable scraps and spices in the inner pot of the Instant Pot. Then add max the amount of water needed to fit into the size pot you have (I use an 8-quart)–there is a fill line inside the pot.
    • Use the steamer basket if you have one.
  2. Secure the lid and flip the pressure valve to “steaming.”
  3. Press the “Manual” button and adjust the cooking time to 15 minutes on High Pressure + 15 minutes Natural Release. After 15 minutes, turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
  4. Once cook time has ended and the machine beeps, let the pressure release naturally.
  5. Strain the solids from the broth and discard.
  6. See below for how to store the broth.

Stove Top Method

  1. Place all the ingredients in a large stock pan and cover with water.
    • If you have a spaghetti pot with a built-in strainer, use that!
  2. Bring to a gentle boil, and then turn heat to low, cover, and simmer for 1 to 2 hours.
  3. Strain the solids from the broth and discard.
  4. See below for how to store the broth.

Slow Cooker Method

  1. Place all the ingredients in the slow cooker, then add max amount of water needed to fill the slow cooker.
  2. Cook on low for 8-12 hours or on high for 5-6 hours. If cooked for too long, it can taste bitter, so start taste testing around the 5-hour mark.
  3. Strain the solids from the broth and discard the solids.
  4. See below for how to store the broth.

Storing the Broth

  1. Once the broth is done cooking, strain out the solids by pouring through a mesh strainer.
    • If you used the Instant Pot method with the steamer basket, just pull the basket out and let the liquid drain away.
    • Be sure to discard the scraps in the trash or the compost bin.
  2. Once strained, let it cool before transferring into airtight containers (don’t let it sit out more than 2 hours).
    • I keep some in glass jars to be stored in the fridge to use throughout the next week. I don’t push it past 7 days.
    • I also freeze measured out portions of the broth in 2-to-4-cup quantities in freezer-safe containers for up to 3 months. It may keep longer, but I find that it starts to lose its flavor.
    • Be sure to leave 1″ of room in the containers, as the liquid will expand once it freezes.
    • Label, date, and store.

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