Sustainable Living

Homemade Vegetable Broth Recipe with Food Scraps

Benefits of Homemade Vegetable Broth

Bone stock has a ton of health benefits, but homemade vegetable broth can also do wonders for your health, especially if you’re on a plant-based diet. Broth is jam-packed with nutrients that are good for your health. It’s also eco-friendly because it consists food scraps that would be thrown away. Store bought vegetable broth is high in sodium. Reusing ‘waste’ to reduce store bought products and replacing them with homemade broth saves money, too! It’s a triple win!

Homemade vegetable broth is a super easy way to use vegetable scraps, save money and make a nutrient-rich base for homemade soups and recipes.

What is the Difference Between Vegetable Stock and Broth?


The difference between a broth and stock is a broth is made from meat or vegetables, but a stock is made from bones. Stock is jam-packed with collagen, whereas a broth is nicely-flavored liquid rich with nutrients.

Homemade vegetable broth is a super easy way to use vegetable scraps, save money and make a nutrient-rich base for homemade soups and recipes.

How Do You Make Homemade Vegetable Broth

Print Recipe
Homemade Vegetable Stock
Making homemade vegetable stock is a great way to use vegetable scraps. Not only is this stock eco-friendly and budget-savvy, but also it's super easy to make!
Course
Recipe Bases
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
Cups
Ingredients
Food Scraps
Measured Ingredients
Course Recipe Bases
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
Cups
Ingredients
Food Scraps
Measured Ingredients
Instructions
  1. First, chop up your celery, onions, garlic and carrots.
    Homemade vegetable broth is a super easy way to use vegetable scraps, save money and make a nutrient-rich base for homemade soups and recipes. Our ingredients included food scraps, garlic, onions and celery and few extra seasonings.
  2. Cook until softened, about 5 minutes, stirring often.
    Cook until softened, about 5 minutes, stirring often.
  3. Add the water, frozen vegetable scraps, tumeric, celery seed, and apple cider vinegar. Reduce heat to low and simmer, partially covered, for 45 minutes.
    Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes.
  4. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
  5. One 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.)
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Homemade vegetable broth is a super easy way to use vegetable scraps, save money and make a nutrient-rich base for homemade soups and recipes.

 

 




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