Homemade Vegetable Broth

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Homemade Vegetable Broth

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Prep Time 5 minutes

Equipment

  • stockpot
  • Strainer
  • Ladle

Ingredients
  

  • 6-8 Cups Frozen Vegetable Scraps carrot peels, onion skins, garlic ends, celery leaves, herb stems, mushroom stems, etc.
  • 1 Gallon Water
  • 2 Bay Leaves
  • 1 tsp Whole Peppercorns
  • 2-3 cloves Garlic smashed
  • 1 tbsp Apple Cider Vinegar optional, helps extract nutrients
  • 1-2 tsp Salt
  • Fresh or Dried Herbs thyme, rosemary, parsley, oregano, etc.

Instructions
 

Prepare the Frozen Scraps:

  • Take your frozen vegetable scraps out of the freezer and place them in a large stockpot.
  • No need to thaw—just make sure they’re loosely packed to allow water to circulate.

Add Water & Flavorings:

  • Pour in 1 gallon (16 cups) of water, ensuring the scraps are submerged.
  • Add bay leaves, peppercorns, garlic, and any herbs you’d like.
  • If using apple cider vinegar, add it now.

Simmer Gently:

  • Bring the mixture to a gentle boil over medium-high heat.
  • Once boiling, reduce heat to low and let it simmer uncovered for 45 minutes to 1.5 hours.
  • Stir occasionally and skim off any foam that rises to the surface.

Taste & Adjust Seasoning:

  • After 45 minutes, taste the broth and add salt as needed.
  • Let it simmer longer for a richer flavor (up to 2 hours max).

 Strain the Broth:

  • Use a fine-mesh strainer or cheesecloth to separate the liquid from the solids.
  • Discard the vegetable scraps (or compost them!).

Cool & Store:

  • Let the broth cool before transferring it into jars or containers.
  • Store in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Taste throughout the process
  • Customization: Add different herbs/spices based on flavor preferences.
  • Using the broth: Perfect for soups, stews, risottos, or cooking grains like rice and quinoa.
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