SCRAPPY SATURDAY: Homemade Veggie Broth

Categories: Eat

Do you ever feel guilty about all of the vegetable scraps that just get tossed when you’re cooking? Sometimes chopping up vegetables and preparing them for your favorite recipe can cause a surprising amount of waste, but those veggie scraps don’t have to go straight into the garbage bin!

It’s incredible easy (and surprisingly fast) to make your own homemade vegetable broth using those discarded ends of vegetables. All you have to do is save up scraps for a week or two depending on how often you use veggies, until you have a 1/2-gallon of scraps, and in less than an hour you’ll have a delicious batch of veggie broth to use in soups, sauces, or other recipes.

To save your scraps, you simply need is a gallon-sized freezer bag - as you cook each evening, just toss your vegetable discards into the bag and store it in the freezer. Keep going until it’s about half full (or all the way full- if you’d like to make a larger batch - just double the rest of the ingredients) and then you’re ready to make your broth.


Homemade Vegetable Broth Recipe


  • 1 tablespoon of extra-virgin olive oil

  • ½ large onion, sliced

  • 1-2 cloves garlic, chopped

  • Gallon-sized freezer bag ½ full of vegetable scraps

  • 6 cups of water

  • Salt + pepper, to taste

  • 2 bay leaves


  1. Start by heating up your oil, then add your onion and garlic. Cook on medium-high heat for about 5 minutes, until the onion and garlic are soft.

  2. Add vegetable scraps and other remaining ingredients, then stir to combine.

  3. Bring to a boil, then reduce to medium heat and simmer for 45 minutes.

  4. Remove from heat, strain to remove vegetable scraps from the broth.

  5. Store in a tupperware container or glass jar in the fridge for up to a week or in the freezer to use later.

So, what kind of vegetable scraps are good for homemade vegetable broth? Here are a few ideas (but really, the sky’s the limit!):

  • Asparagus ends

  • Parsnips

  • Mushroom stems

  • Onion ends (You can also use the skins. Yellow onions will create a deliciously golden color for your broth.)

  • Squash skins

  • Carrot ends or peels

  • Leftover herbs

  • Broccoli stems and leaves

  • Celery ends and leaves

  • Pepper tops, cores and seeds

PRO TIP: Avoid using starchy vegetables like potatoes, as they will turn your broth murky

This broth is absolutely delicious and would be a great addition to any recipe and a perfect base for soup, beans or quinoa. Plus, who doesn’t love a recipe that reduces waste in the kitchen, is really easy to make, and is healthy for your family?!

If you want some other ideas for how to use up some scraps in your kitchen, here are some great ideas for a vegetable whose scraps are often underutilized: Asparagus.

Asparagus Scrap Recipe Ideas

And, if you want to see more Scrappy Saturday ideas, just click here for our yummy potato skin recipe.

What’s your favorite veggie scrap recipe?

Asparagus ends are a great addition to your vegetable broth.

Once you've gathered about half of a gallon-sized bag of scraps, you're ready to go. 

Cook onion and garlic until tender

Add remaining ingredients and simmer for 45 minutes