food, Recipes
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‘From Scratch’ Vegetable Broth

If you’re buying vegetable broth at the grocery store, you’re doing life wrong.  Make it yourself and you’ll never go back to the processed, weak, flavored water you’ll find in box or can format.

It’s so ridiculously simple and you’ll feel better about not throwing out your produce nearing spoilage level. According to the Food and Agriculture Organization, 40% of food in the US goes to waste. Help be a part of the solution with my recipe below.

Just save your nearly spoiled produce and  vegetable scraps not otherwise being used, place in the freezer in a gallon sized bag until you have about 5-6 cups and you’re all set.  Your soups, stews and chili will thank you.  Not to mention vegetable broth brings another dimension to pasta, quinoa and any other grain that calls for boiling.  ENJOY!

'From Scratch' Vegetable Broth

  • Difficulty: easy
  • Print

You NEED this processed free kitchen staple in your fridge-STAT. Reduce waste, save money and create healthier dishes.

Recipe yields about 8 cups.


  • 5 cups frozen vegetable scraps
  • (Save any extra veggie pieces that you wouldn’t otherwise use in dishes. Think bell pepper and scallion ends, carrot and mushroom pieces, and produce that alllmost needs to be tossed. Store them in a plastic bag in the freezer until you have enough.)
  • 10 cups water
  • a few sprigs of herbs that may be sitting in your fridge drying out
  • (rosemary and thyme work perfectly.)
  • 2 bay leaves
  • 1 tsp salt
  • a dash of onion or garlic powder for additional flavor
  • black pepper to taste


  1. Combine frozen vegetables with 10 cups of water in a large pot.
  2. Add in herbs, bay leaves, salt and any other desired seasonings.
  3. Simmer over medium to medium/low heat for an hour.
  4. Let cool and drain.
  5. Transfer cooled stock to plastic baggies or a mason jar. Store in the fridge for 1 week or in the freezer for about 3 months.

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