Easy Homemade Vegetable Broth from Scraps

It’s easy to make Homemade Vegetable Broth from scraps. You can build a nice flavorful batch of broth by simply collecting veggie peels, ends, and trimmings.

To get started, all you need is a large zipper top bag and a little space in your freezer.

Well, you also need to live in a home where you cook with or use fresh veggies.

I save carrot ends and peels, onion peels, squash trimmings, outer celery ribs and leaves, literally most any veggie will work here. Once you have a bag (or two) of frozen veggie trimmings you’re ready to make broth.

I like to oven roast the veggies first to deepen the flavors, but this step is optional.

Fill a large stock pot with water. Add in 2 bay leaves, 8-10 peppercorns, and a handful of fresh herbs (parsley, thyme, sage all work well). Add your veggie scraps and bring to a simmer.

Simmer for at least an hour, longer for a deeper flavored broth. Season with salt & pepper to taste.

Strain broth, discarding veggie scraps, and allow to fully cool. Transfer to air tight containers or zip top bags until ready to use. Or you can freeze in batches for later use.