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Vegetable Broth From Scraps

Save your vegetable peelings and those veggies that have seen better days to make this delicious and virtually FREE Vegetable Broth from the scraps you save!
Cook Time45 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: Homemade, Soup, Spend Less
Servings: 12 cups
Calories: 40kcal
Cost: $1


  • Large Stock Pot


  • 1 gallon Freezer Bag of Veggie Scraps pieces, peels, and parts of onions, garlic, carrots, celery, mushrooms, potatoes, leeks, peppers, etc. See notes on what NOT to use.
  • 9-12 cups water Enough to cover the vegetables
  • 2 bay leaves
  • 1/4 tsp ground peppercorns more if needed
  • 1/2 tsp salt more if needed


  • Add all veggie scraps to the pot. Cover with 9-12 cups of water, or enough to fully cover the vegetables.
  • Bring contents to a boil. Reduce heat and simmer for 25-35 minutes.
  • Let cool. Strain through a fine mesh strainer. Store broth in freezer bags or in glass jars in the freezer until read to use. Broth will keep in the refrigerator for up to 5 days and in the freezer for 3 months.
  • To thaw for use: Let sit in the refrigerator overnight or run under warm water until thawed.



If storing the prepared vegetable broth in glass jars in the freezer, make sure to leave enough room for expansion of the liquid as it freezes to avoid breaking the glass jars. 
** All nutrition information is an estimate only. The nutrition information will vary depending on ingredients and amounts actually used in preparations. 
It is best to NOT use cruciferous vegetables and those that could add an off taste (cabbage, broccoli, cauliflower, Brussels Sprouts to name a few). 
Depending on the vegetables used in each batch, the end result will vary in color and flavor- this is what makes it FUN!