Scraps Vegetable Broth

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


  • 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.


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