Have you ever looked at your onion peels, carrot tops, celery leaves, or mushroom stems and wondered if they could still be useful? Instead of tossing them in the trash or compost, I save them in a freezer bag until I have enough to make a flavorful homemade vegetable broth.
It’s one of my favorite ways to reduce food waste, stretch the grocery budget, and always have broth ready for soups, stews, casseroles, and sauces. Best of all? It costs practically nothing because you’re using ingredients you already have!
Why You’ll Love This Method
- Saves money by using scraps you would normally throw away
- Reduces kitchen waste
- Keeps homemade broth on hand whenever you need it
- No preservatives or unnecessary ingredients
- Easy to freeze in recipe-sized portions
Once you start doing this, you’ll never look at vegetable scraps the same way again!
What Vegetable Scraps Can You Save?
Keep a freezer-safe bag in your freezer and add scraps as you cook.
Great choices include:
- Onion skins and ends
- Carrot peels and tops
- Celery leaves and ends
- Mushroom stems
- Garlic skins
- Herb stems like parsley or thyme
- Bell pepper tops and bottoms
I avoid strong or bitter vegetables like broccoli, cauliflower, cabbage, or Brussels sprouts because they can overpower the broth.
How to Make Homemade Vegetable Broth
When your freezer bag is full, it’s broth day!
- Add your frozen vegetable scraps to a large pot.
- Pour in 6 cups of water.
- Bring everything to a boil.
- Reduce the heat and simmer for about 45 minutes.
While it’s simmering, I like to gently mash the vegetables with a spoon every so often. This helps release even more flavor into the broth.
After 45 minutes, let the broth cool completely. Cooling makes it much easier to handle the vegetables, and I like to gently squeeze the softened scraps before discarding them to get every last bit of delicious broth.
Finally, strain the broth through a fine mesh strainer.
No Salt… On Purpose
One thing I always do is leave the salt out.
Since different recipes call for different amounts of seasoning, I prefer freezing my broth unsalted. That gives me complete control when I’m cooking later, whether I’m making soup, rice, gravy, or a sauce.
Freeze It for Future Meals
I like freezing my broth in 1- to 2-cup portions because that’s the amount many recipes call for.
You can freeze it in:
- Small freezer-safe containers
- Freezer bags laid flat to save space
Having homemade broth ready to grab from the freezer makes weeknight cooking so much easier.
Ways to Use Homemade Vegetable Broth
This broth is incredibly versatile. Use it with things like:
- Homemade soups
- Chili
- Stews
- Cook rice or quinoa
- Pan sauces
- Mashed potatoes
- Slow cooker recipes
- Vegetable casseroles
It adds wonderful flavor while helping you make the most of every ingredient you buy.
A Simple Kitchen Habit That Pays Off
Making vegetable broth from scraps is one of those small habits that makes a big difference over time. You’re saving money, reducing waste, and stocking your freezer with something you’ll use again and again.
It’s satisfying to know that something destined for the compost can become the foundation of your next delicious meal.
Do you save your vegetable scraps? I’d love to hear what you add to your broth. Share your favorite combinations in the comments below!
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