Here’s the deal: the vegetable broth you buy at the store is made from peelings, scraps, and “ugly” vegetables. Why overpay for what you already have at home? Save your peelings and scraps, and make your own Scrap Vegetable Broth at home for pennies.
The best part is that you control the flavor profile and salt.Print
Stop paying for vegetable broth.
Ideal scraps include:
- Peels and ends from carrots, parsnips, zucchini
- Ends and skins of onions, and garlic
- Mushroom stems, celery leaves and ends
- Green parts of scallions and leeks (rinse well)
- Wash all vegetables before peeling and prepping so you can save vegetable peels, skins, stems, and ends.
- Stash them in a large zip top bag in the freezer and add to the bag whenever you’re prepping vegetables. reuse that same bag as long as you can. Just keep it in the freezer.
- When your bag is full, boil contents with 8 cups of water for 20-30 minutes. Alternately, add contents and 8 cups of water to Instant Pot, set to Manual/High for 20 minutes, and allow for natural release.
- Season to taste and cool, then remove large vegetable pieces with a slotted spoon and discard. Strain liquid through a fine mesh strainer to remove any remaining vegetable bits. Discard solids and portion out remaining liquid. Freeze in airtight containers or zip top freezer bags with air removed for up to a year.
- Omit tomatoes and peppers, as they can make broth bitter.
- Do not include peels from any waxed vegetables.
- Do not include potatoes or potato peels.
Keywords: vegetable broth, kitchen shortcuts, budget broth, Instant Pot