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Mixed vegetables for vegetable broth.

Vegetable Broth From Scraps

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Cook Time: 3 hours
Servings: 8 cups
Calories: 87kcal
Turn leftover veggie scraps into a delicious homemade broth that’s both budget-friendly and eco-friendly. Perfect for soups, sauces, and more!
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Equipment

  • large pot
  • wooden spoon

Ingredients

  • 6-8 cups veggie scraps
  • water to cover, and more as needed
  • herbs if desired
  • salt to taste

Instructions

  • add vegetable scraps to a large soup pot
  • cover them with water, aiming for the water to come about two inches over the scraps
  • Bring the pot of water and scraps to a boil, then drop to low heat so the bubbles slow down and the water stays at a simmer
  • Let the broth continue to simmer for at least 45 minutes and up to a couple of hours, add more water as needed
  • taste the broth and add salt as desired, stir to combine and dissolve salt
  • pour the broth through a strainer into a bowl
  • Ladle into jars or freezer bags
  • store jars in the fridge, store bags in the freezer

Nutrition

Serving: 1cup | Calories: 87kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 64mg | Potassium: 289mg | Fiber: 5g | Vitamin A: 6931IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg