How to Make Vegetable Broth from Kitchen Scraps
Eating with sustainability in mind is a way to nourish ourselves during every phase of life and protect the environment. One way to reduce food waste is to use leftover vegetable scraps to make broth.
What Vegetables Are Good for Broth
Before preparing your vegetable broth, collect vegetable scraps throughout the week or month in an air-tight container or sealed bag in the freezer. You can use save peelings, stalks, and leaves.
- Carrot
- Celery
- Garlic
- Broccoli
- Spinach
- Fresh Herbs
- Onions
- Leeks
- Parsnips
- Corn Cobs
- Pea Pods
- Bell Peppers
Preparing Vegetable Broth
Stovetop
- Add water and veggies to a large stock pot over high heat. Bring to a boil.
- Lower down to a light simmer for 4-6 hours.
- Strain the broth and discard the veggie scraps. Pour broth into jars. Allow cooling completely before securing lids. Store in the refrigerator for up to 5 days or freeze for up to 6 months.
Instant Pot
- Add water and frozen veggie scraps to the Instant Pot.
- Close the lid and sealing vent.
- Place the Instant Pot on the pressure cooking setting for 20 minutes.
- Quick-release the steam vent. Open the lid and pour the broth and veggie scraps into a strainer over a large bowl, separating out all the veggie scraps.
- Discard the veggie scraps. Pour broth into jars. Allow cooling entirely before securing lids. Store in the refrigerator for up to 5 days or freeze for up to 6 months.
Ingredients
- 10 cups of water
- 12-16 cups of vegetable scraps