How to Make Homemade Vegetable Broth

Homemade broth is so easy to make, plus it’s a great way to reduce food waste! Use it in soups and stews, or to cook legumes, grains and more.

18 cups water

subheading: 6 cups total of vegetable scraps, INCLUDING the following:

2 large carrots, roughly diced

2 celery stalks, roughly diced

1 medium yellow onion, quartered (with skin on)

3 to 4 bay leaves

6 to 8 small cloves of garlic

1 small to medium bunch of parsley (leftover stems work, too)

1 ½ inch piece ginger, sliced into rounds

1 ½ tbsp peppercorns

2 ½ tbsp kosher salt

More vegetable scraps to fill the 6 cups, which can include more onion, celery, carrot or garlic scraps, or sweet potato skins, kale stems, mushroom stems, green beans, other herbs, etc.

Directions at foodsaver.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer