Homemade Vegetable Broth From Scraps

Never toss your leftover scrap pieces and skins of vegetables again! The vegetable stock you can make yourself from these beauties is so easy and worth it.

Course dinner, Main Course

Cuisine American

Keyword homemade vegetable broth from scraps

Prep Time 10

Cook Time 1

Total Time 1 10

Servings cups

Calories 34kcal

Author Jessi Holden, MS, RDN

Ingredients

1 onion, finely diced Use the skins as well just plop them in when you add your frozen veggie scraps
1 tbsp olive oil
1 gallon bag full of veggie scraps (the more the better)
1 tsp salt I recommend kosher salt
2 bay leaves, whole
2 tbsp tomato paste
1 tbsp worcestershire sauce
½ tsp garlic powder
1 tbsp Italian seasoning
10 cups water

Optional

4 tbsp nutritional yeast

Instructions

Chop the onion and saute it n a large stock pot with the oil
Add all other ingredients
Bring to a boil then cover and let simmer for 30-60 minutes
Taste it and adjust flavor to your liking.* Experiment with more salt, seasonings, different herbs, or more tomato paste/worcestershire sauce.
Strain and pour into containers (like mason jars) and freeze for up to a month or keep for five days in the fridge

Notes

*Taste the broth as you follow the recipe in full. If it tastes bitter to you, there are a couple of ways to fix it.

Add an additional ⅛ teaspoon of salt, stir, and taste
For every quart of stock you can add one chopped apple and cook the stock for an additional two hours
Try a teaspoon or two of sugar, stir it in, and taste it after two minutes
Consider adding one to four tablespoons of unsalted butter. Add one at a time, melt it in, cook for two minutes and taste.

Did you make this recipe? Be sure to come back and leave a comment or tag me on Instagram to let me know how it went! @The.Kitchen.Invitation

Nutrition