Vegetable Broth From Scraps

Save your vegetable peelings and those veggies that have seen better days to
make this delicious and virtually FREE Vegetable Broth from the scraps you save!

Servings: 12 cups

Author:

Cook Time
45

Total Time
45

Course:

Soup

Cuisine:

American

Keywords:

soup homemade Spend Less

🧂 Ingredients

1 gallon Freezer Bag of Veggie Scraps

pieces, peels, and parts of onions, garlic, carrots, celery, mushrooms, potatoes, leeks, peppers, etc. See notes on what NOT to use.
9-12 cups water

Enough to cover the vegetables
2 bay leaves
1/4 tsp ground peppercorns

more if needed
1/2 tsp salt

more if needed

Instructions

1 Add all veggie scraps to the pot. Cover with 9-12 cups of water, or enough to
fully cover the vegetables.
2 Bring contents to a boil. Reduce heat and simmer for 25-35 minutes.
3 Let cool. Strain through a fine mesh strainer. Store broth in freezer bags or in
glass jars in the freezer until read to use. Broth will keep in the refrigerator
for up to 5 days and in the freezer for 3 months.
4 To thaw for use: Let sit in the refrigerator overnight or run under warm water
until thawed.