Vegetable Stock from Scraps

I use veggie stock in my recipes all the time because it adds such rich, savory flavor to soups, stews, and sauces. It just makes sense to save vegetable scraps to make my own oil-free broth, as it’s a simple and cost-effective way to reduce waste while avoiding preservatives and unnecessary additives. Plus, it’s easy to customize with your favorite herbs and spices, making it the perfect base for any dish!

Veggie broth isn’t just for soups like our barley vegetable soup. It’s perfect for oil-free sauteeing and making other recipes like my breakfast tofu scramble.

Reasons to make your own broth

• Oil-Free and Healthier: Making your own veggie stock ensures it’s oil-free, providing a lighter, healthier base for your recipes without added fats.
• Free from Preservatives and Additives: Homemade veggie stock contains no artificial preservatives, flavor enhancers, or excess sodium, making it a cleaner and more natural choice.
• Cost-Effective: By using vegetable scraps and leftover ingredients, you can create a flavorful stock without spending money on store-bought broth.
• Customizable Flavor: Homemade stock lets you control the taste, adding your favorite herbs, spices, and vegetables to create a personalized flavor profile for any dish.

Vegetable scraps make great veggie stock

Rather than waste all those veggie scraps–leek greens, cabbage cores, green onion tops, celery ends, carrot tops, zucchini and squash ends, broccoli stalks, ugly potato pieces, crushed garlic, etc.–why not make your own vegetable stock from scraps? Saves money and you know exactly what’s in there.

Saving vegetable scraps for broth

During the weeks, as I’m chopping veggies, I save all the scraps in a gallon-size freezer bag and keep them in my freezer.

Below is a bag I just started with baby carrots that were on the verge of going bad and the outer leaves of Napa cabbage that had those brown spots on them.

Full bag means stock-making time

When the bag gets full, I know it’s time to make homemade broth. I dump the scraps into a large stockpot and fill it with water and spices like:

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

• 2 bay leaves
• tarragon
• Italian seasoning (oregano, parsley, basil, etc.)
• Worcestershire sauce (without anchovies)
• or any seasonings you like

Use whatever spices you like, but remember, so it can be used in many different recipes, so don’t get too crazy.

• STEP #1: Place all frozen veggie scraps in a large stock pot or crock pot with water and spices and bring to a boil. Another great idea is to do this in a CrockPot and allow it to cook on low all day.
• STEP #2: Turn heat down to medium-low, cover, and let simmer for 30-40 minutes.
• STEP #3: Allow to cool, then strain out veggie scraps in a colander and large bowl.
• STEP #4: Pour into mason jars and keep in the refrigerator and/or into quart-size freezer bags to store in the freezer.

Salt is a big thing when comparing the taste of homemade broth to store-bought. The prepackaged versions are loaded with salt and have about 600 mg of sodium per one-cup serving, which is nearly 1/2 of the recommended daily allowance.

One batch makes 4 quarts of broth, so I usually pour into 2-quart mason jars and 2-quart freezer bags. I use this broth for many purposes, and add salt and more seasonings while I’m cooking, depending on what I’m using it in.

Vegetable broth ice cubes

Ice cube trays can also be used if you would like to be able to pull out approximately 1 Tbsp at a time for sauteing.

Just pour the veggie stock into trays and freeze. When they are solid, pop the cubes out and store them in a freezer bag for easy use. So simple and handy!

Another great option is this easy vegetable bouillon powder that is a great way to add incredible flavor to those soups, casseroles, and veggie dishes. It is super quick and simple to make in only minutes and also makes a terrific vegetable broth substitute.

Uses for vegetable broth

• Sautéing Vegetables: Use homemade veggie broth to sauté vegetables instead of oil for a lighter, oil-free cooking method that still adds flavor and moisture.
• Soups and Stews: Homemade veggie broth serves as a flavorful base for soups, stews, and chili, adding richness and depth without the need for added fats.
• Grains and Rice: Cook grains like rice, quinoa, or couscous in veggie broth for extra flavor instead of using water.
• Sauces and Gravies: Use veggie broth to make delicious, oil-free sauces or gravies, enhancing the flavor of your dishes without the need for butter or cream.