Easy Homemade Veggie Broth

This will quite possibly be the easiest recipe I ever share. It’s also the cheapest recipe I will ever share, BECAUSE IT COSTS YOU NOTHING TO MAKE! If you didn’t know you could make your own veggie broth from unwanted veggie parts, now you know, and now you can get to work saving yourself some money. Onion peels? Throw em’ in. Pepper tops? Yes. Potato skins? Great. They all work to make veggie broth.


I’ve been making my own veggie broth for years and it’s almost too easy. If you eat a decent amount of veggies, you’ll usually have a never-ending supply of broth. All it takes is throwing those veggie scraps in a sealed bag, putting them in the freezer, and making some broth when you have enough saved up. Depending on what veggies you use, your broth may vary in color and flavor, but all of mine have come out tasting great, regardless.


So grab a plastic bag or container; here are the types of veggie scraps you can start adding to it (just make sure they are all cleaned first):

  • Potato peels
  • Onion peels/cores
  • Garlic peels
  • Mushroom stems
  • Pepper cores and tops (including seeds and membranes)
  • Tomato seeds and membranes
  • Corn cobs
  • Zucchini/Squash ends and peels
  • Carrot peels and tops
  • Broccoli/Cauliflower stems
  • Cabbage cores
  • Scallion ends
  • Wilted greens
  • Any veggies that are on their way out, but have not yet gone bad



  1. Place your frozen veggie scraps into a pot large enough to hold them all. Add enough water just to cover the veggies (too much will weaken the flavor).
  2. Add any additional fresh herbs and/or sea salt to flavor. I also add some tomato powder for color.
  3. Bring to a boil, then cover and reduce heat to low. Let simmer for at least one hour.
  4. Strain your broth into a large bowl (preferably a glass one with a spout). Let cool before transferring into a sealed container. At this point you can toss or compost your veggie scraps.

Keeps for about 2 weeks in the refrigerator, though mine never lasts that long! This broth can be used anywhere regular broth is called for: rice, grains, soups, etc. The amount you get from your batch will entirely depend on how many veggies you use. My last batch made about 3 1/2 cups from half of a freezer bag.







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