Vegetable Broth

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Sustainability and frugality. Don’t throw out your vegetable trimmings, turn them into a flavorful broth. Start a zipper lock bag in your freezer filled with scraps. When it’s full, make this into stock. Later when recipes call for stock or broth, you’ll have this to use for extra flavor. Wondered why Nanna and Grammy’s soups always tested better? This is why.

Ingredients (Rinse the trimmings you’ve cut off before putting them in the bag.)


  • onion skins, tops & bottoms
  • celery leaves
  • carrot peels, tops & bottoms
  • stems from greens like spinach, collards
  • garlic skins bits and pieces
  • mushroom stems
  • herb stems and about to go bad
  • bay leaf, peppercorns, mustard seeds, spices you like
  • 1 tablespoon salt

Extras :

  • pepper parts
  • beet greens
  • turnips/parsnip parts + greens,
  • corn cobs (add sweetness)
  • squash peels
  • field pea shells

Avoid :

  • green beans (bitter)
  • asparagus
  • purple cabbage (unless you want purple-colored stock)


  1. When you’ve filled your bag in the freezer with vegetable scraps, add them all to a large stock pot with salt, spices and herbs of your choice.
  2. Cover with water just until scraps begin to float.
  3. Bring to a boil and then reduce to a simmer. Simmer on lowest possible setting for an hour, checking to make sure the water level stays above the vegetables.
  4. After an hour, taste and add herbs of your choice, whole garlic, and a little more salt.
  5. Store in the refrigerator for up to four days or put in freezer-safe plastic containers for up to 3 months. Leave room at the top for (It’s not recommended to use glass as the expansion when it freezes may break the glass, as does sudden changes in temperature.)

Source: FoodShareSC’s Culinary Medicine Kitchen