Give a Scrap Veggie Broth (Printable Version)

Make flavorful broth from vegetable scraps—eco-friendly, easy, and perfect for soups, grains, or sauces.

# What You’ll Need:

→ Scraps & Base

01 - 4 to 5 cups clean vegetable scraps such as onion peels, carrot tops, celery ends, mushroom stems, and garlic skins
02 - 8 cups water
03 - 1 bay leaf
04 - Optional: whole peppercorns, fresh thyme, parsley, and a pinch of salt

# Step-by-Step Guide:

01 - Place clean, well-washed vegetable scraps in a large stockpot.
02 - Pour in 8 cups of water. Add bay leaf and, if desired, peppercorns, fresh herbs, and a pinch of salt.
03 - Bring contents to a rolling boil over medium-high heat. Reduce heat and maintain a gentle simmer uncovered for 1 to 2 hours.
04 - Pour the broth through a fine mesh sieve, discarding the solids. Allow to cool before transferring to jars or airtight containers for storage.

# Additional Tips::

01 -
  • Turns food waste into rich flavorful broth
  • Requires only scraps and water no specialty ingredients
  • Budget friendly and reduces waste
  • Customizable with whatever you have on hand
  • Ready in about two hours with almost no active work
02 -
  • Packed with micronutrients and antioxidants
  • No salt or oil unless you add it yourself
  • Lasts five days in the fridge and up to three months in the freezer
03 -
  • Keep a zip bag in the freezer just for gathering veggie scraps It takes about a week for my family to fill one
  • Never boil scrap broth too hard or it can turn murky Aim for a quiet simmer
  • Use a mix of aromatics like onion carrots and celery for the most dependable results Experiment with herbs for seasonal twists

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