Vegetable Broth From Scraps (Printable)

Transform vegetable trimmings into nourishing, flavorful liquid gold perfect for soups or sipping.

# What You'll Need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)

→ Aromatics & Seasoning

02 - 2 bay leaves
03 - 8 to 10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1 to 2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# Directions:

01 - Gather clean, fresh vegetable trimmings. Exclude bitter vegetables such as broccoli, Brussels sprouts, or excessive amounts of cabbage.
02 - Place vegetable scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
03 - Bring to a gentle boil over medium-high heat, then reduce to a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
05 - Taste the broth and adjust salt as needed.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding solids.
07 - Allow the broth to cool before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • You'll stop feeling guilty about throwing away vegetable trimmings and actually look forward to using them.
  • The broth tastes remarkably clean and subtle, making it the perfect base for any soup without overpowering other flavors.
  • It costs almost nothing since you're using what you'd normally discard.
02 -
  • If you include too many cruciferous vegetables, the broth will taste sulfurous and slightly bitter—learn this once and you'll never make that mistake twice.
  • The difference between good broth and exceptional broth is often that extra step of skimming; it takes just a minute but transforms everything.
03 -
  • Freeze your scraps in portions so you always have enough for a batch without waiting weeks—I use quart-sized bags that fit perfectly in my freezer door.
  • Never skip the cooling step before storing; hot broth condensates and can create a mess, but room-temperature broth keeps cleanly in the fridge for nearly a week.
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