How to Make Vegetable Broth from Veggie Scraps

Freeze your veggie and herb scraps in a gallon freezer bag, then when the bag is packed to the brim, brew up a pot of vegetable broth concentrate. Then just freeze and bring it out when you need it. Easy, delicious, and free!

Total Time: 2 hours 45 minutes

Gobs of my recipes call for vegetable broth. Even, say, soup that could have chicken in it. The main reason is obvious: most of what I make starts out vegetarian, the meat added later to only a portion for my resident carnivore.

So, a few years ago, I started saving my veggie and herb scraps and freezing them in a gallon freezer bag. When the bag is packed to the brim, I brew up a big old pot of vegetable broth concentrate. Then I freeze it in measured portions and take it out as I need it, adding water and sometimes salt and, voila: veggie broth!

How to Make Vegetable Broth in the Slow Cooker

Inevitably my broth has carrots, celery, and onion – foundation veggies. I’m big on parsley, so it always has some parsley in it too. I peel an onion – the peel goes in the bag (after washing). I chop off the ends of a bunch of celery – into the bag. A couple of carrots languish in the bottom of the produce drawer. I stick them in the bag before they go bad. You get the drift.

Not only do I save a ton of money by making my own vegetable broth from my discards, it adds such a wonderful depth of flavor to dishes that I never quite get from store-bought stock. And I love being able to control the amount of salt that goes into a final recipe.

Here’s how to make vegetable broth!

Homemade Vegetable Broth

Yield: 8 cups concentrate

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Freeze your veggie and herb scraps in a gallon freezer bag, then when the bag is packed to the brim, brew up a pot of vegetable broth concentrate. Then just freeze and bring it out when you need it. Easy, delicious, and free!


  • One-gallon freezer bag full of assorted vegetable and herb scraps: onion ends and peels, celery bits and leaves, carrot peels and ends, shallots, parsnips, turnips, rutabagas, leeks, scallions, parsley stems, sage, bits of thyme, rosemary - anything you want, really, though I do avoid lettuce and cucumber.
  • About 12 cups of water (to start)
  • One or two bay leaves
  • 1 teaspoon peppercorns


  1. After you've amassed a gallon-sized freezer bag full of veggies from days of diligent scrap-gathering, dump the frozen contents of the bag into a large stock pot.
  2. Fill the pot with water about 3 inches from the top - I end up adding around 12 cups of water initially.
  3. Add the bay leaves and peppercorns.
  4. Lightly push the vegetables down with a wooden spoon. Avoid stirring at any time during the process - that can make the broth cloudy.
  5. Over medium heat, bring to a boil. Lower heat to medium-low, keeping at a steady, simmer.
  6. Simmer until the liquid has reduced by just about half - this takes about an hour.
  7. Add enough water to return the liquid to its former level. Push the veggies down every once in awhile.
  8. Bring to a simmer again, and again continue to simmer until the liquid has reduced by half, about another hour.
  9. Remove from heat and allow to cool.
  10. Strain the broth concentrate by first pouring it through a colander and then pouring it through a fine-mesh sieve.
  11. Pour the broth concentrate into containers in 1/2 cup, 1 cup, or 2 cup increments. A standard muffin tin is 1/2 cup, and works well here.
  12. When the broth concentrate has frozen completely, remove from the freezer and place the chunks in a labeled freezer bag.
  13. When you're ready to use the broth, bring out a broth concentrate cube and place it in a bowl. Pour an equal amount of hot water over the broth cube (if the broth cube is 1/2 cup, add 1/2 cup water) and and, if desired, add 1 teaspoon of salt per 1 cup of finished broth.
  14. You may need to microwave the frozen broth concentrate to thaw it completely, or let it sit on the counter for a bit until it thaws. Depending on the recipe, I'll just add it frozen and adjust the recipe times accordingly.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

16 Responses to “How to Make Vegetable Broth from Veggie Scraps”

  1. I do the same thing! Except, I mainly pressure can my broth after I make it … to conserve freezer space! But I love making my own broth, you can control the sodium, and the flavors in the broth!

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  3. Great idea! Thanks

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  12. Have you tried this using the crock pot? Seems like it could work, too…

  13. I think I just pinned half of your blog. Thanks for the recipes! I’ve been saving my veggie scraps but have yet to make the broth. Glad I found this process!

    Quick question – if you free the broth in a muffin tin before putting it in another container, do the cubes pop out easily? Or do you put something in them first?

    • Hi Amber, thank you for the pins! 🙂 The cubes do pop out of the muffin tins pretty easily – you just have to let them sit at room temp for a couple of minutes and then if they don’t pop out easily just pop them out with a butter knife. These days I actually usually freeze the broth in one- and two-cup increments because I usually use larger amounts at a time.

  14. I LOVE your ideas!  Thank you so much for sharing a ring them.  What kind of containers do you use to freeze the broth in, please?  I need to make up some in advance AND I need 10 C for a Barley soup I want to try.  I don’t have enough one cup containers to freeze enough liquid for the soup, let alone for future use.  Do you suggest I invest in a lot of measuring cups? I like the cupcake tin idea,…but what is your secret for freezing large quantities of broth?
    p.s. would you please send me an e-mail with your answer as well as this post, please?  I fear I won’t be able to find this area again!

    • Thank you so much, Linda! Sometimes I use glass storage containers or large mason jars (leaving room in them for expansion). The easiest is gallon-size freezer bags. It’s a bit messy to fill them but they hold a lot and store flat. You should be able to get 5 cups of concentrate in one of those no problem.

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