Homemade Food Scrap Vegetable Broth
Homemade Food Scrap Vegetable Broth, an easy homemade soup broth recipe using vegetable food scraps. Repurpose food by stocking up on this simple vegetable stock!
- Author: Kristina Todini, RDN
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings (2 cups each) 1x
- Category: Soups + Stews
- Method: Boiling
- Cuisine: American
- 4 cups vegetables scraps (onion, celery, carrots, herbs, garlic, etc.)
- 8 cups (1.8 liters) water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- To a large soup pot, add vegetable scraps, water, salt, and pepper. Bring to a boil, then simmer on low for 30 minutes.
- Remove pot from heat and strain out vegetables, keep the broth. Use immediately, or let cool and freeze for later use.
- To thaw from frozen: let broth container cool in refrigerator one day ahead of using, or leave on counter for a few hours and then add to a soup pot over low heat to melt the rest of the frozen broth
- Notes: The possibilities for vegetable scrap soup are endless, use any food scraps or vegetables that you have on hand. Adding herbs, garlic, salt, and pepper will always help to boost flavor.
- Tools Needed: a large soup pot, strainer, glass storage containers
- Prep Ahead: make this homemade vegetable stock weeks, or even months, ahead of time. Freeze and defrost before using.
- Leftovers and Storage: let vegetable broth cool and then freeze in glass storage containers for up to three months (possibly longer)
- Nutrition notes: nutrition information for broth after vegetables are strained. Depending on the vegetables used, this broth will have a different nutrition profile.
- Serving Size: 1 serving (2 cups)
- Calories: 19
- Sugar: 0g
- Sodium: 239mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: homemade food scrap vegetable broth, vegetable stock recipe, food scrap soup