Waste not, want not right? You might think that vegetable peels and remnants aren’t good for much more than composting, but check this out… Scraps Vegetable Broth – for soups, rice pilafs and anything else you’d want to add a little more flavor to.
Remember that Marinara I made a few weeks ago? Well, while that sauce was simmering, I decided to kill two birds with one stone and make a vegetable broth. For the marinara, I peeled and chopped the onions, carrots, fennel and celery.
Into one pot went the vegetables for the sauce and into another pot went all the trimmings.
To the scraps, I added some herbs and aromatics, like whole peppercorns, thyme, crushed garlic cloves and bay leaves.
Then it’s as simple as filling the pot with water so that it just covers the vegetable scraps and simmering. It’s so easy, its practically an afterthought.
After simmering, strain the broth, pressing on the solids with the back of a spoon. That’s it! You can use it right away or freeze it for another time in place of water when cooking rice and grains or in soups and braises. Since I already had marinara on the stove. I tucked this batch into the freezer…
Scraps Vegetable Broth
Ingredients
- 3-4 cups trimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmings
- 2-3 cloves garlic crushed
- 10-12 whole peppercorns
- 2 bay leaves
Instructions
- Place the vegetable trimmings in a large stock pot or dutch oven. Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns and bay leaves.
- Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.
- Place a large sieve over a bowl and pour the contents of the pot through the sieve. Press on the solids to squeeze out any extra liquid. Discard the solids.
- Broth will last a week, refrigerated or three months frozen.
Nutrition
More Homemade Stock and Soups:
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- Homemade Turkey Stock
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- Creamy Turkey Vegetable Soup
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- Homemade Lobster Stock
Don’t Forget To “Pin It” For Later!
What are examples of vegetables scraps that you would NOT want to include in this?
Interesting question. I would avoid any vegetable that had a very strong or pronounced flavor — or one that had a color that wouldn’t be pleasing for a broth. I’d avoid beets for both of those reasons. If you added tomatoes, keep in mind that it would color the broth as well. In general, root vegetables like turnips, parsnips, potato peel, onion (skins etc), discards of leeks or fennel would work well, even trimmings from butternut squash would be good.
What a great idea! Love this!
Thanks, Katrina – it’s really easy and you’d be surprised how much flavor you can get from the scraps!
Love this – Such a great way to use up scraps and reduce waste! Nutritious too 🙂
Such a great idea! I need to start saving all my scraps!!!
What a simple recipe and the perfect base for so many wonderful soups! So yum!
This is so perfect! I love how it’s made with scraps! A great way to use those up!
Yesssss! I hate food waste so much, and this is hands-down the best way to use up veg scraps. It works so well and it’s SO nourishing!
Absolutely – plus you can control the sodium content!
There is nothing better than homemade stock! Now that I don’t have chickens to feed my scraps to I need to start making my own broth again!
How cool that you had chickens!