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homemade vegetable broth recipe


Homemade Vegetable Broth Recipe (Zero-Waste & Full Flavor)

“Learn how to make rich, zero-waste homemade vegetable broth in under an hour—perfect for soups, stews, and healthy meal prep.”

Introduction:

Making your own vegetable broth is one of the easiest ways to cut food costs, reduce kitchen waste, and boost the flavor—and nutrition—of soups, stews, risottos, and sauces. Follow this step-by-step guide to create a richly flavored, plant-based stock from veggie scraps or fresh produce—all in under an hour.

🥕 Why Make Your Own Vegetable Broth?

  • Budget-friendly: Turns peelings and trimmings into liquid gold.
  • Customizable: Control the salt, depth, and herb mix to match any cuisine.
  • Zero-waste: Keeps vegetable scraps out of the trash or compost.
  • Healthy: No additives, MSG, or excess sodium—just pure veggie goodness.

🔪 What Veggies (and Scraps) Work Best?

Adds Sweetness & Body Adds Umami & Depth Aromatics & Herbs Do Not Use
Carrot ends/peels, sweet potato peels, squash skins Mushroom stems, tomato cores, corn cobs Onion skins, garlic skins/cloves, celery leaves, parsley stems, bay leaf, thyme, peppercorns Brassicas in large amounts (broccoli, cabbage, Brussels sprouts) can turn broth bitter

Pro tip: Keep a freezer bag labeled “Broth Scraps” and add clean trimmings throughout the week. When the bag is full, it’s time to make stock.

🛒 Ingredients (Makes ~8 cups)

  • 4 cups mixed vegetable scraps or 4 cups roughly chopped fresh veggies
    • Common mix: 2 carrots, 2 celery ribs (with leaves), 1 onion, 4 garlic cloves
  • 10 cups cold water
  • 2 Tbsp olive oil (optional for richer mouthfeel)
  • 2 tsp sea salt (start low; adjust later)
  • 1 bay leaf
  • 6–8 whole black peppercorns
  • Optional flavor boosters: 1 strip kombu (adds minerals & umami), fresh herbs, dried shiitake, tomato paste

🍲 Step-by-Step Instructions

1. Sweat the Veggies (5 min)

Heat olive oil in a large stockpot over medium heat. Add vegetables and stir until they glisten and start to soften. Sweating unlocks extra flavor.

2. Deglaze (1 min)

Splash in ¼ cup water or dry white wine, scraping up browned bits on the pot’s bottom—these caramelized sugars deepen the broth’s color.

3. Simmer Slowly (35–45 min)

Add remaining water, salt, bay leaf, and peppercorns. Bring to a gentle boil, then immediately reduce to a barely bubbling simmer. Skim off foam if needed for a clearer broth.

4. Taste & Adjust (at 30 min)

Dip a spoon and tweak salt or add herbs. Over-simmering leaches bitterness, so keep total cook time under 1 hour.

5. Strain & Cool

Pour broth through a fine-mesh strainer into a heatproof bowl or large Mason jar. Press solids lightly to extract more liquid; discard or compost them. Cool to room temperature before refrigerating or freezing.

🌡️ Storage & Food-Safety Tips

  • Fridge: In airtight jars up to 5 days.
  • Freezer: Up to 3 months. Freeze in 1-cup portions or silicone cubes for grab-and-go flavor bombs.
  • Pressure-canning (optional): Process in a pressure canner for shelf-stable jars (follow USDA guidelines).

⚡ Quick Variations

Method Time Notes
Instant Pot 10 min high pressure + natural release Intensifies flavors fast; use 8 cups water.
Slow Cooker 4 hrs on HIGH or 8 hrs on LOW Set-it-and-forget-it; great for overnight batches.
Roasted Veg Roast scraps at 425 °F (220 °C) for 25 min before simmering Adds smoky caramel notes and darker color.

🍛 Delicious Ways to Use Homemade Broth

  • Base for minestrone, ramen, or pho
  • Cook quinoa, rice, or couscous instead of water
  • Deglaze pans for vegetarian gravies
  • Blend into creamy vegetable purées
  • Sip warm with a squeeze of lemon as a light detox drink.


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