Easy Homemade Vegetable Broth From Scraps
Easy and cheap Vegetable Broth made out of vegetable scraps only! Requires just 1 pot to prepare and packs in so much flavor! Perfect for soups, curries, sauces, and beyond!
Servings: 8 cups
Calories: 10kcal
Equipment
- Soup pot
- Stovetop
Ingredients
- 1 gallon-sized freezer bag of vegetable scraps
- 10-12 cups water
- ½ teaspoon salt (optional)
- 2 bay leaves (optional)
- A small handful of fresh herbs such as thyme, cilantro, or parsley* (optional)
Instructions
- In a medium pot, add vegetable scraps, water, bay leaves (optional), and any fresh herbs that you may be using. Brint to a boil and simmer over low heat for 1-3 hours.
- Once ready, let broth cool for 10-15 minutes, then strain into another pot.
- Add salt and mix. Divide between containers/jars. Let cool completely before storing in a refrigerator, where it lasts for 5 days, or freeze for up to 1 month. Use for broccoli pea soup, curries, sauces, and more!
Notes
After the broth is strained, you can safely compost the cooked vegetables.
*Calories are per cup. Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 10kcal