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    Home » Soup » How to Make Vegetable Broth from Scraps

    How to Make Vegetable Broth from Scraps

    Published: Sep 13, 2019 · Modified: Feb 5, 2023 by Sula · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    Time to stock up on broth

    Right now, fresh produce is plentiful and we’re enjoying nature’s bounty. Although it’s not soup season yet, we in the North know that “winter is coming.” (You’re right, still haven’t let go of Game of Thrones). In winter, we need soup. And every good soup starts with soup broth, so, make room in your freezer and  let’s “stock” up on vegetable broth!

    I use ridiculous amounts of vegetable broth all winter long, so I was really pleased when I found this simple way to make my own. The recipe comes from the Thug Kitchen cookbook (yes, you read that right), which, by the way is a super-entertaining read. Warning: The cookbook uses a lot of profanity, their trademark (Full name: Thug Kitchen: Eat Like You Give a F***). Aside from that they provide straightforward ways to make plant-based meals for all tastes.

    Start saving vegetable scraps

    To make this broth, start saving your vegetable scraps. Think ends of onions, celery, carrot peels, bell peppers, and shriveled up tomatoes – anything “broth-worthy.” Nothing bitter, like broccoli or brussels sprouts. And nothing that’s moldy or starting to rot.

    Store the scraps in a one-gallon Ziploc bag in the freezer and add as they accumulate. When the bag is full, get ready to make some broth.

    How to make vegetable broth

    broth ingredients in slow cooker

    I use the biggest pot I have, a 12-quart stock pot. Dump the frozen scraps in the pot and then fill with water. Season with some salt and pepper and 2-3 bay leaves. Bring the pot to a boil, reduce heat and let the liquid simmer for one hour. Turn off the heat and let pot cool.

    Straining and storage

    The straining and storing of the broth requires the most time and attention. Basically, the veggie scraps need to be strained out and the broth should be frozen for future use. TK says cheesecloth strains well, but I’ve always used a colander and mesh strainer.

    veggies

    I pluck all the large pieces out of the pot and place them in a colander over a large bowl. These I just let sit to drain while I deal with the liquid.

    The liquid is, of course, our end game. I place a mesh strainer over my largest (8 cup) Pyrex measuring cup and start straining the liquid into the cup. The mesh will remove any remaining chunks, leaving just liquid.

    frozen broth in busted jars

    The first few times I made broth I froze it in quart-sized glass mason jars. I found out the hard way that these are not freezer safe. 😖

    Now I use plastic screw-cap jars.

    freezer safe jars

    No breakage yet, and this is the fourth batch I’ve made. I think I’ll stick with this mode. They are BPA free and come in both pint and quart sizes. Very handy.

    Dealing with the expansion issue

    At first I had to tinker with the expansion problem. As we (unfortunately) know, liquid expands when it freezes and it sometimes freezes in weird shapes.

    frozen

    This was a previous batch of broth.

    As an experiment, I left the lid loose when I placed the containers in the freezer to allow for these “ice sculptures.” Then, I “shaved” the tops from the bubble in the middle to get the lid on. It got the job done, but was kind of a pain. Yes, I thought of just underfilling the containers but that seemed counter-productive – a quart of broth should be a quart of broth, darn it!

    jars half filled with vegetable broth

    So, I arrived at a different solution. I filled the containers halfway with broth and put them in the freezer, and put the rest of the broth in the fridge.

    vegetable broth

    The next day, I removed the freezer containers and finished filling them with broth and put them back in the freezer. It’s a few extra steps, but this way I get full containers that aren’t bursting.

    For someone like me who uses a lot of broth for cooking, this is a very cost-effective and fun way to D.I.Y.!

    vegetable broth
    Print Recipe
    5 from 3 votes

    Vegetable broth

    Use your vegetable scraps to make your own broth!
    Prep Time5 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 5 minutes mins
    Course: Soup
    Cuisine: American
    Servings: 5 quarts
    Calories:
    Author: Sula
    Cost: 2

    Equipment

    • Large Stock Pot
    • Freezer-safe containers for storage

    Ingredients

    • 5 cups vegetable scraps one gallon bag
    • 2-3 bay leaves
    • Salt and pepper
    • 5 quarts water

    Instructions

    • Place the scraps and bay leaves In the largest stock pot available. Fill the pot with water.
      vegetable broth
    • Bring to a boil. Add a teaspoon of salt and some pepper. Reduce heat and simmer for one hour. Turn off heat and allow liquid to cool.
      vegetable broth
    • Strain solids out of broth using a mesh strainer.
      vegetable broth
    • Portion into containers and freeze for future use.
      vegetable broth
    vegetable broth from scraps

    There! You’re ready for winter. And if your significant other objects to your work (fun) in the kitchen, just tell him “You know nothing, Jon Snow.”

    You can use this broth in so many recipes! Use it to make quinoa, brown rice, cheesy potato soup, split pea soup, or minestrone!

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    Filed Under: Soup

    Reader Interactions

    Comments

    1. Lizet

      February 27, 2020 at 6:24 pm

      5 stars
      This is such a good recipe. I use a lot of broth throughout the week and have lots of veggie scraps.
      And will look for those little containers too 🙂

      Reply
      • Sula

        February 27, 2020 at 7:47 pm

        It's been a relief that I no longer run out of broth!

        Reply
    2. Big Trouble

      September 18, 2019 at 8:37 am

      5 stars
      This is brilliant, Sula! What a great way to use all possible parts of a vegetable! This will be perfect for chilly winter days and nights. 🙂

      Reply
      • Sula

        September 18, 2019 at 4:24 pm

        Yes, and I like knowing exactly what went into my broth.

        Reply

    Trackbacks

    1. Creamy Asparagus Soup Recipe • Plant Based Folk says:
      March 30,2020 at 5:04 pm

      […] On the topic of broths, Sula dives into making vegetable broth from vegetable scraps. […]

      Reply

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