DIY/ Lifestyle

Homemade Vegetable Broth

First, let’s take a moment to appreciate this produce shot! I am that person that makes vegetable broth at home. I can feel some of you rolling your eyes. You are free to click off of this post. If you are an old soul with food scraps, keep scrolling!

Why you should make vegetable broth?

Because it is easy! Sure, it is more convenient to buy vegetable broth on grocery day. But if you have veggie scraps and know how to boil water, then you can make this. What I have noticed is that homemade vegetable broth has more flavor (and less sodium) than storebought. Another big reason to make vegetable broth is that it reduces food waste. I used to not think this was an important issue because I was under the impression that food degrades in landfills. However, I found out that this isn’t always the case. Biodegradable items in trash can’t always break down because they are compacted with nondegradable items. Now, I save food scraps and make broth with it, usually every month. Storebought vegetable broth isn’t expensive, but you can save even more when making it yourself. Have I convinced you yet?

What do you need?

This is low maintenance. You will need a stockpot, glass jars/storage containers, a mesh strainer, garlic, olive oil, and veggies. I keep a freezer bag full of food scraps that I use to make this. Typically, I use leftover spinach, celery, potato skins, carrot tops, lettuce, onions, and anything close to going bad. You are more than welcome to use fresh veggies, but I make this to reduce food waste, so I don’t buy vegetables just to make this. The photos are deceiving. Frozen vegetable bits are not photogenic, which is why I took photos of my farmers’ market haul. Anyway, I have an herb garden and I have an excess of certain herbs. So I usually end up tossing in herbs as well. I store the broth in repurposed glass jars, but you can use containers you already have. The broth should be stored in your refrigerator and it keeps for about a month. It can be used in the same ways as any other broth. Scroll down to see the directions!

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Homemade Vegetable Broth

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By Kaley Serves: 8
Prep Time: N/A Cooking Time: 1 hr +

An easy DIY vegetable broth that can be made with food scraps.

Ingredients

  • 1/2 tbsp olive oil.
  • 1 tbsp minced garlic.
  • 1 tsp salt.
  • 8 cups + water.
  • 8 cups + chopped vegetables.
  • Fresh herbs (optional).

Instructions

1

Place a large stockpot over medium heat. Add the olive oil, minced garlic, and veggies (frozen or fresh).

2

Cook the vegetables until they become wilted and soft. Stir in the fresh herbs and salt. Adjust the heat to high and pour in the water. Let the mixture boil for 15 minutes, adding more water as needed.

3

After 15 minutes, cover the pot with a lid and cook on low for at least an hour. Stir the mixture occasionally and add more water as needed.

4

After about an hour, remove from the heat. Place the mesh strainer over the container and slowly pour the broth. You will probably need to use multiple containers.

5

Discard any remaining vegetable pieces. Once the containers have cooled, place in your refrigerator and make sure the lids are screwed on tightly.

Notes

If I'm being perfectly honest, I don't measure the vegetables. I just throw all of my vegetable scraps into the pot, which is most often a full freezer bag. You can adjust the measurements as needed. If you don't have a mesh strainer, you can use a slotted spoon to remove the veggies and pour the remaining broth into your containers.

I enjoy doing this because you cannot mess it up. Even if you change the measurements, it always turns out like it is supposed to. I hope you all have a good weekend! I’ve been working on my ebook and I’m so close it’s driving me crazy. Make sure to subscribe to get notified the day it comes out. Thanks for reading and come back next week for another post!

The post contains affiliate links, see disclaimer & content policy for details.

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2 Comments

  • Reply
    The New Vintage Kitchen
    October 7, 2019 at 9:31 am

    It becomes a habit – saving the peels and ends of onions, the tops of carrots or leeks, all the little scraps that are often thrown away. I tuck mine in a container in the refrigerator and in a couple of days I usually have enough to toss in some water, add a bay leaf and perhaps a few other herbs, and let it create itself. I use this in everything from rice to soups and stews, or even to help with a sauce, or, if I have a lot, to use instead of plain water to cook my pasta.

    • Reply
      Kaley
      October 7, 2019 at 7:49 pm

      Thanks for commenting! Yes, it’s very simple and it quickly becomes second nature.

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