Saved Vegetable Scraps for Vegetable Broth

Saved Vegetable Scraps for Vegetable Broth


I go through so many vegetable each week and since our garden and backyard is under a remodel right now, I’m not composting. So another alternative to saving those scraps and minimizing our waste as much as possible, is saving the veggie scraps and throwing them into a bag in the freezer. Plus how cool is it to make your own veggie broth!?

As you chop and use your day to day veggies, save all the scraps, throw them in a bag, and freeze them. Freeze them for up to 6 months.

Once you have a big bag full. Add them into a large stock pot and fill with water, add water up to the about three to four inches away from the top of your pot. Let it all come to a boil and then simmer for 30 to 40 minutes.

Let cool and then strain all your veggies to collect your broth.

Refrigerate up to four days or even better…add broth into an ice tray and save in your freezer for 3 months!

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 1 reviews
 by Sherry

This is a GREAT idea, I'm going to try it. Thanks!

3 thoughts on “Saved Vegetable Scraps for Vegetable Broth”

    • Hey Dawn!

      It really depends on your preference. I use a lot of dark leafy greens like kale and rainbow chard along with a lot of onions, which I makes it quite flavorful. Also, the longer you boil them down the darker and more flavorful it will get. So really, I would use whatever vegetables you really enjoy. I throw in scraps from carrots, onions, garlic, asparagus, carrot leaves, zucchini, chard, kale, sweet potatoes, cilantro and parsley.

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