How to Make Your Own Vegetable Broth

Making broth from scratch is easy and only requires one large stock pot. You can either use a strainer and large bowl to strain the broth at the end, or you can use a strainer spoon to scoop out the vegetable scraps remaining. Alice Engelbrink Houston’s killer vegetable broth recipe is below, but feel free to adjust to what your scraps are.

Save your scraps! Next time you’re chopping carrots, keep the ends. Celery tops, bottoms and onion peels are great too. Instead of throwing those scraps away, keep a gallon size plastic bag in the freezer and keep adding your scraps every time you cook. When the bag is full, you’re ready to make your homemade vegetable broth. You can even add bones from your steak to make a beef broth.

The 10 Best Vegetable Scraps for Homemade Vegetable Broth

1. Celery
2. Carrots
3. Onion
4. Garlic
5. Parsley
6. Thyme
7. Sweet potato end
8. Mushroom
9. Leeks
10. Beet greens

Onion, celery, and carrot are the most important ingredients when making your homemade vegetable broth. 

How to Make Homemade Vegetable Broth

1. Put the scraps in a large stockpot and cover with water. Alice Engelbrook Houston recommends adding enough water over the vegetable scraps so that they are “swimming”.
2. Bring to a boil. Once it starts bubbling, turn the heat down to medium or medium-low, depending on your stove. Simmer the vegetable broth for about an hour.
3. Either strain through a colander into a large bowl or scoop out vegetables with a strainer spoon. That how simple it is to make homemade vegetable broth. 

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