Making vegetable broth is one of those things that's really easy to do, but I bet most of us don't do it. Or, at least, don't do it often.
I use vegetable broth in a lot of my recipes, but I'll be honest, I often use store-bought broth. But I shouldn't because making your own vegetable broth is so, so easy. And you know what else? It tastes so much better too.
Unlike meat-based broths, there's no skimming off fat or any of that ickiness. You don't need to keep the pot on the stove for hours either. But it does require a little bit of advance planning. It also requires these three things:
Onions (or a member of the onion family--leeks or shallots work too), celery, and carrots. That's your starting point, but from there, you can tailor your broth to what you're going to be using it for.
And of course a pot! A large stock pot like this one will work best, or a Dutch oven is a great choice as well.
Add sprigs of thyme and parsley to make a cooking liquid for rice and other grains. If you're going to be using the broth as a base for an Asian-inspired soup (like this Thai Red Curry Soup), try adding fresh ginger and lemongrass.
Now, back to that thing I said about advance planning! You can buy whatever you want for your broth, chop it all up, and put it in your stockpot. But I'm cheap and it kills my soul a little to think about throwing away all those perfectly good veggies.
It's bad enough I have to throw away the onions, celery, and carrots!
So instead of buying what I need, I collect scraps in a freezer bag and when I have a few cups worth, I use them to make broth. Here's what I used in this particular batch:
But really, you can use so many different things. You do want to stay away from cruciferous veggies--no cabbage, no broccoli, no cauliflower, and for the love of all things holy, no brussels sprouts--because they can leave bitter flavors in your broth.
Make sure everything you use is clean too--you don't want to make dirt soup!
And remember, there's a difference between things you don't want to eat vs. things you shouldn't eat. Clean carrot peel is fine in a broth or stock; a moldy carrot is not.
Oh, and speaking of stock! Have you ever wondered the difference between vegetable broth and stock? Broth is seasoned, while stock is not.
So this recipe can be used for both vegetable broth or stock. To make stock, skip adding salt and pepper at the end.
And if you want to make your own broth, but aren't keen on the idea of using your veggie scraps, go check out this vegetable stock recipe too.
Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 2 onions large, chopped
- 3 ribs celery chopped
- 3 carrots chopped
- 8 cups water
- frozen vegetable scraps 2-3 cups is a good amount
- 2 bay leaves
- parsley a few sprigs
- thyme a few sprigs
- salt and pepper to taste, omit if you are making stock
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
- Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes.
- Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
- Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (I usually freeze it in 2-cup portions so I don't have to thaw all the broth every time I use it.)
Nutrition
This post was originally published on January 8, 2013.
Anele @ Success Along the Weigh says
Good idea girl! Can you use like that big ol' heel thingy you hack off on the end of celery?
Kiersten says
Yup! I don't use anything that's really dirty, like the root end of onions. But just about anything else will work!
Jenn says
This is a great way to reduce waste and save a little money too!
Kelly @ A Girl Worth Saving says
I love that you reused scraps. We're so used to putting ours into the compost that I never would have thought to this until you shared 🙂
mary @ what's cookin with mary says
You know... I never thought to save carrot and onion peels, celery leaves etc?! I have a bag in the freezer with chicken bones for stock, but this is an epiphany. I really hate to waste food and am always looking for ways to make better use of all parts of the ingredients I buy. Love this!
Kiersten says
Onion peels are awesome for broth--they give it that nice, deep color!
Cassie | Bake Your Day says
This is exactly how I make stock too. I actually have a bag of frozen scraps that I need to use up now. So good!
Marta @ What should I eat for breakfast today says
Sounds like a good idea.
Mary Beth Elderton says
I do this! I keep a bag in the freezer and save all the ends and bits of veggies that don't look pretty. It's a perpetual source of free veggie broth. I take out a couple of handfuls when needed and season to the dish I'm making. I'm with you--it hurts my heart a little to throw good food away.
Kiersten says
I'm glad I'm not the only one who feels that way about throwing away food! 🙂
Kare @ Kitchen Treaty says
I do this too! Down to the Caribbean blue Le Creuset pot, even.
I throw my veggies and herbs into a gallon-size bag that I keep in the freezer, and when that's full, it's time to make broth! I throw a few black peppercorns in, then reduce it twice (so it does end up being a half-day-or-so venture). That way I end up with a concentrate that I freeze in either half-cup or two-cup increments ... and add an equal amount of water and usually some salt when it's time to thaw and use.
So good and saves a ton of money.
PS - I never knew that was the difference between broth and stock! Thanks for the tidbit. 🙂
Kiersten says
High fives on the Caribbean blue pot! 😀 I love mine--it was my first Le Creuset piece, in fact!
I love the idea of making the broth into a concentrate. I don't have much room in the freezer and that would help immensely...
Laura K says
I have been doing this for forever! I am glad I am not the only one who has bags of veggie scraps in my freezer. It started when I would make chicken stock. I would just throw all of my veggie scraps in a bag in the freezer and then when I had a chicken carcass I would put it in a pot with the veggie scraps and make broth. When we went vegetarian I just kept it up and added other veggie scraps to it as well. Great use of something you would otherwise throw away. Basically free stock for all!
Kiersten says
It works out so well, doesn't it? 🙂 And it tastes way better than the store-bought kind!
Lisa @ A Little Slice of Life says
I make chicken broth all the time but have never even though of making veffie brtoh. What a good and simple idea.
Angie@Angie's Recipes says
I always want to make my own veggie broth! Thanks for sharing this, Kiersten.
Jad @ New South says
Great tutorial Kierstin. Love the visuals!
JulieD says
Love this, Kiersten! I need to this more often!!
Twingle Mommy says
I've never thought to freeze veggie scraps but I have made veggie stock on Sunday night aka trash night with wilted veggies and stuff that wasn't going to make it another day. I like added wilted lettuce for extra flavor and color.
Kiersten says
I've never thought of adding lettuce! Thanks for the tip. 🙂
Amber @ Slim Pickin's Kitchen says
Yep! I totally do that with all of my leftover veggie scraps, but I use it for chicken stock. I honestly had *no idea* what the difference between broth & stock was so that's really good to know!
a farmer in the dell says
This is brilliant! I have been wasting SO many scraps (well composting) but still! Thanks for the recipe and tips!
Courtney Rae Jones says
Awesome idea! 🙂 Love your "how-to"s!
jessica says
a friend of mine just posted something similar the other day, and i promptly started my freezer bag! just wondering why you say no to cruciferous veg?
Kiersten says
Cruciferous veggies can make the broth have an unpleasant, bitter flavor. Some people do use them in broths, but I prefer not to chance it!
Aggie says
What an awesome post!!
Natalie @ Once Upon a Cutting Board says
I honestly had no idea you could make stock this way .. I've never thought to make my own but this totally sounds like something I could do to save money and waste!
Robin (Masshole Mommy) says
Great way to reuse the scraps!!!
Bernadette @ Now Stir It Up says
Such a great use of scraps! Homemade broth is the best. Reminds me to make some soon. 🙂
Sheri says
What a great idea! I'm going to start saving my scraps.
HilLesha says
Very nice! I love vegetable broth.
Leah Ellis says
Does it have to be raw veg. scraps, or can you use sautéed squash & corn for example?
Kiersten says
You can definitely use cooked scraps. With the squash, I'd make sure it wasn't too soft before you put it in. Roasted vegetables make an amazing broth too!
Leah Ellis says
Awesome, thanks!