Scraps Vegetable Broth

4.34 from 21 votes

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

Calories 48kcal

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.