Homemade Vegetable Broth Scraps (Printable version)

A savory base made from simmering assorted vegetable scraps and herbs for rich, aromatic flavor.

# What You'll Need:

→ Vegetable Scraps

01 - 4 to 5 cups assorted clean vegetable scraps (carrot peels, onion ends and skins, celery leaves, leek tops, mushroom stems, parsley stems, garlic skins)

→ Herbs & Flavorings

02 - 2 bay leaves
03 - 1 teaspoon black peppercorns
04 - 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
05 - 1/2 teaspoon salt (optional; adjust to taste)

→ Liquids

06 - 10 cups cold water

# How to Prepare:

01 - Place the assorted clean vegetable scraps in a large stockpot.
02 - Incorporate bay leaves, black peppercorns, thyme, and salt into the pot with the vegetable scraps.
03 - Pour in 10 cups of cold water, ensuring the scraps are fully submerged.
04 - Heat the mixture over high heat until boiling.
05 - Reduce the heat to a gentle simmer and cook uncovered for 1 hour, skimming off any foam that forms.
06 - Remove from heat and allow the broth to cool briefly.
07 - Strain the liquid through a fine-mesh sieve or cheesecloth into a large container, discarding solids.
08 - Taste the broth and season further if desired.
09 - Use immediately, refrigerate up to 5 days, or freeze for up to 3 months.

# Expert advice:

01 -
  • It turns kitchen scraps into liquid gold, so you feel resourceful instead of wasteful.
  • The aroma fills your home with warmth, like someone's been cooking all day even though you barely lifted a finger.
  • You control the salt and flavor, making it healthier and more adaptable than anything from a carton.
  • It costs almost nothing and tastes better than store-bought every single time.
02 -
  • Don't use too many cruciferous scraps like broccoli stems or cabbage cores, they make the broth taste bitter and sulfuric.
  • If you freeze your scraps as you collect them, you can make broth whenever you have enough without waiting for a single cooking session.
  • A piece of dried mushroom or kombu adds umami depth that makes the broth taste richer without any extra effort.
03 -
  • Roast your scraps in the oven for 20 minutes before simmering to add a deeper, caramelized flavor that transforms the broth completely.
  • Keep a permanent marker and masking tape near your freezer so you can label and date your scrap bags, it's the only way to avoid mystery bags six months later.
  • If you want a clearer broth, avoid stirring too much while it simmers; gentle heat and patience keep it clean and golden.

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