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Scraps Vegetable Broth

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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…

 

 

Print Pin
4.91 from 10 votes

Scraps Vegetable Broth

Use your vegetable scraps to make a healthy light broth for use in other recipes.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 48kcal

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

Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 67mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16050IU | Vitamin C: 6.1mg | Calcium: 45mg | Iron: 0.5mg

More Homemade Stock and Soups:

Homemade Turkey Stock
Creamy Turkey Vegetable Soup
Creamy Turkey Vegetable Soup
Homemade Lobster Stock
Homemade Lobster Stock

 

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Soups, Stews & Braises// Vegan/Vegetarian// Vegetables30 Comments

« Caramelized Onion and Thyme Quiche
Spicy Sausage and Spinach Lasagna »

Comments

  1. Enza J Shaw says

    December 2, 2020 at 2:19 AM

    I save all scraps. This time of year especially. I use my big stock pots to cook them in. Makes the house smell so good. I do not put strong tasting vegies in , but anyting else goes. I pressure can my stocks. I just love of my full pantry shelves. I have cetain family and friends that expect to see jars under thier Christmas tree.

    Reply
    • Lisa says

      December 2, 2020 at 12:22 PM

      That’s fabulous! I’m a waste not want not kind of gal myself. Lucky friends to get homemade jars of stock!

      Reply
  2. Jennifer says

    November 30, 2020 at 2:35 PM

    Do you need to wash all the scraps beforehand? The carrot and potato peels are already washed and scrubbed, but onion and garlic skins aren’t. Is it bad to include them in the broth like that?

    Reply
    • Lisa says

      December 1, 2020 at 7:36 AM

      I don’t wash onion and garlic skins.

      Reply
  3. carl pond says

    October 27, 2020 at 8:29 PM

    Don’t forget to include egg shells, make sure to crush them first. Calcium’s good for you!!

    Reply
  4. Jan Goetz says

    September 27, 2020 at 10:43 AM

    On another site it says potatoes and parsnips can make the broth gummy and cloudy, did you find this ?

    Reply
    • Lisa says

      September 27, 2020 at 1:27 PM

      I haven’t noticed that.

      Reply
  5. Elise says

    August 18, 2020 at 11:48 AM

    Hi Lisa can you make this recipe with only carrots, onions and celery

    Reply
    • Lisa says

      August 18, 2020 at 1:21 PM

      Yes, just make sure you’ve got enough scraps. Be sure to use the herbs and aromatics, though.

      Reply
  6. Spela says

    May 26, 2020 at 3:28 PM

    Hi! I was so excited about this, saving my scraps for over 3 weeks (in the freezer, of course). Just made it today and it tastes weird – quite bitter. Where do you think I went wrong? I might have simmered longer than 30 min; I forgot to check the clock before starting. I put onion, garlic, carrot, leek, asparagus, bell pepper (not the seeds) and potato scraps in there – do you think any of this stuff might have made it bitter?

    Reply
    • Lisa says

      May 26, 2020 at 5:56 PM

      Hmmm, the only thing I can think that would alter the flavor would be asparagus. I haven’t used that in my vegetable stock before. There are a few vegetables that have a strong flavor profile and that’s one of them.

      Reply
  7. JOANNA says

    May 8, 2020 at 12:45 PM

    sounds good and i am going to try it. But why do you consider all of that celery scrap? I would normally put that in soup.

    Reply
    • Lisa says

      May 8, 2020 at 2:56 PM

      Nothing wrong with that. I find the very tops of the celery to be a little tougher, depending on what I’m using it for, but nothing goes to waste here — and it’s perfect in this vegetable broth.

      Reply
  8. Redsail says

    May 2, 2020 at 8:20 PM

    Is the nutrition information for 4 cups or for a 1 cup serving? I’m closely tracking my calories, salt and fat. Thank you.

    Reply
    • Lisa says

      May 3, 2020 at 7:07 AM

      This is for a 1 cup serving.

      Reply
  9. Orit says

    April 23, 2020 at 6:50 PM

    Thank you for this! I will.start saving my peels and make broth! Once you are done and save the liquid/ broth what do u do with the cooked scraps?

    Reply
    • Lisa says

      April 24, 2020 at 8:02 AM

      you can toss them or compost them!

      Reply
  10. Michelle says

    March 22, 2020 at 6:26 PM

    I’m cooking my first batch of this right now, and my kitchen smells incredible! Thanks!

    Reply
  11. Brenda says

    October 29, 2017 at 8:35 PM

    What are examples of vegetables scraps that you would NOT want to include in this?

    Reply
    • Lisa says

      October 30, 2017 at 7:10 AM

      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.

      Reply
  12. Katrina says

    October 10, 2017 at 8:20 AM

    What a great idea! Love this!

    Reply
    • Lisa Lotts says

      October 10, 2017 at 10:54 AM

      Thanks, Katrina – it’s really easy and you’d be surprised how much flavor you can get from the scraps!

      Reply
  13. Hope says

    October 4, 2017 at 10:36 PM

    Love this – Such a great way to use up scraps and reduce waste! Nutritious too 🙂

    Reply
  14. Lisa Huff says

    October 4, 2017 at 9:41 PM

    Such a great idea! I need to start saving all my scraps!!!

    Reply
  15. Sarah says

    October 4, 2017 at 9:14 PM

    What a simple recipe and the perfect base for so many wonderful soups! So yum!

    Reply
  16. Patty @ Spoonabilities says

    October 4, 2017 at 8:42 PM

    This is so perfect! I love how it’s made with scraps! A great way to use those up!

    Reply
  17. Dana says

    October 4, 2017 at 4:37 PM

    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!

    Reply
    • Lisa says

      October 4, 2017 at 5:18 PM

      Absolutely – plus you can control the sodium content!

      Reply
  18. Emily says

    October 4, 2017 at 3:19 PM

    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!

    Reply
    • Lisa says

      October 4, 2017 at 3:26 PM

      How cool that you had chickens!

      Reply

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