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    Home » Recipes » Soup & Salad

    Homemade Vegetable Scrap Broth

    Published: Feb 17, 2019 · Modified: Apr 13, 2020 by Emily Toshiko · This post may contain affiliate links · 4 Comments

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    It has been a cold(ish) and rainy weekend here in North Carolina (I live in North Carolina so I can’t really complain about the weather).  My perfect cure for the rainy blues… cuddle up on the couch with a fuzzy blanket and eat/drink something hot.  I’m planning on making Chrissy Teigen’s Veggie Couscous recipe later in the week, and the recipe calls for vegetable broth.  Hmm… Seems simple enough to grab a box or can in the store and go.  However, it’s ridiculously easy and cheap to make your own vegetable broth!  I share with you today my homemade vegetable scrap broth.  You really can’t go wrong.  Although the recipe appears to be time consuming, it really isn’t.  The prep work is minimal, and you can pretty much throw it together and leave it on the stove for an hour.  During this time, I like to work on my blog, clean the apartment, or read.     

    Vegetable Scrap Broth
    Look at all these scraps!

    I grew up composting in my back yard, however I currently live in a big apartment complex so finding a way to compost is difficult.  My version of apartment composting includes saving all of my veggie scraps in a gallon freezer bag.  I save the ends & peels of carrots, ends of celery, potato peels, ends and skins of onions, squishy garlic that’s almost bad but not quite there, herbs that are no longer fresh but not yet slimy… literally EVERYTHING.  I like to label the date on the bags so I can keep track of which bag I started first (because let me tell you it does not take very long to fill up a bag in this household).  There are so many ways to repurpose old food.  I think this is my favorite way because it is so simple!

    Let me know in the comments what your most collected veggie scraps are. Mine are carrots, onions and asparagus ends.  Subscribe to my blog to receive updates, recipes & more!  Thank you for reading, and please enjoy this recipe, from my table to yours.

    NOTE*

    Look over your scraps before using them to see what elements are missing.  The most important vegetables to include to make your broth flavorful are onions, garlic, celery and carrots.  I generally have a lot of carrot and onion scraps.  If you feel like you need to add any more of these elements, please do!  Each veggie scrap bag will be unique and bring about different flavors. 

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    Vegetable broth

    Homemade Vegetable Scrap Broth

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Emily Toshiko
    • Prep Time: 5 minutes
    • Cook Time: 1 hour 30 minutes
    • Total Time: 1 hour 35 minutes
    • Category: Soup
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    Description

    Save your vegetable scraps to make this simple yet flavorful broth. There are so many ways to repurpose food. I think this is my favorite method because it is easy and delicious!


    Ingredients

    Scale
    • 1 gallon freezer bag filled with vegetable scraps
    • 3 celery stalks
    • 1 onion, quartered
    • 12 cups of water (or enough to cover the veggies)
    • 1 teaspoon salt
    • 1 teaspoon oregano
    • 1 teaspoon thyme
    • 20 grinds of fresh black pepper

    Instructions

    1. Add all ingredients to a stock pot.
    2. Bring broth to a boil.
    3. Reduce the heat, cover and simmer for 1 hour.
    4. Remove from heat, and let stand for 10 minutes.
    5. Strain the broth using a cheesecloth, or fine mesh strainer.
    6. Store veggie broth in airtight containers.
    7. Label each container with the amount of broth (I tend to forget if I don’t label).
    8. Use immediately or store in the freezer. Enjoy!

    Keywords: vegetable scrap broth

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    Reader Interactions

    Trackbacks

    1. Green Lentil Sweet Potato Soup - Toshi's Table says:
      December 14, 2020 at 11:18 AM

      […] of black pepper. Stir for a minute, or until fragrant. Add the sweet potatoes, green lentils, vegetable broth and coconut milk. Bring the soup to a boil, then immediately drop the heat down to low. Allow the […]

      Reply
    2. Miso Mushroom Gravy - Toshi's Table says:
      November 20, 2020 at 11:12 AM

      […] or two until it reduces by half. In a separate bowl, whisk together the miso paste with ½ cup of vegetable broth. Add the miso mixture to the saucepan along with the remaining 1 ½ cups of vegetable broth. Bring […]

      Reply
    3. Chopped Rainbow Veggie Salad - Toshi's Table says:
      May 3, 2020 at 6:14 PM

      […] and the roots of green onions in a gallon-sized freezer bag.  These scraps can be used to make vegetable broth, which can be used in a multitude of recipes! Check out my vegetable scrap broth recipe here. […]

      Reply
    4. Roasted Root Vegetable Bowl - Toshi's Table says:
      April 13, 2020 at 4:56 PM

      […] Cook your grain in vegetable broth for additional flavor (check out my vegetable scrap broth recipe here).  Alternatively, if you’re not feeling grain, use your favorite green as a base.  […]

      Reply

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    Hi, I'm Emily! Welcome to my table! I enjoy creating easy to make recipes that inspire you to eat more veggies! While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipe a try, I dare you!

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