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Homemade Vegetable Broth

three glass jars of vegetable broth on marble background with various vegetables surrounding them
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★★★★★

5 from 4 reviews

Make your own vegetable broth at home for FREE using leftover vegetable scraps! This easy recipe can be made in an Instant Pot, Slow Cooker, or on the stove

Ingredients

Scale
  • 1 gallon-sized freezer bag of Vegetable Scraps (around 3.5 lbs / 1.6 g)
  • 10 – 12 cups of water (2300–2800 ml)
  • Salt, to taste

Instructions

  1. Save and Freeze Vegetable Scraps: this can include vegetable peels, ends, and cores – just make sure your veggies are nice and clean before chopping! Store the scraps in a freezer-safe reusable bag for up to two months before using.
  2. Cook the Broth: once the bag of scraps is full, cook the scraps from frozen according to the following:
    1. Instant Pot / Slow Cooker – add the vegetable scraps to the device’s pot, then add enough water until the scraps are about 1″ above the water line, then cover and cook for a minimum of 3 hours or maximum of 6 (use the “Slow Cooker” function of the Instant Pot)
    2. Stovetop -add the vegetable scraps to a large pot, then add enough water until the scraps are about 1″ above the water line. Cover the mixture, then cook on low to medium-low heat for a minimum of 3 hours, maximum of 6.  Depending on the seal of your pot lid, you may need to add extra water if it starts to evaporate too quickly.
  3. Strain the vegetables from the liquid using a fine-mesh strainer over a large bowl. Add salt to taste (if desired), then transfer the broth into jars. Compost or discard the vegetable scraps.
  4. Store in the fridge or freezer, then use as desired. Homemade Vegetable Broth will keep in the fridge for up to one week, or for up to two months in the freezer. You can freeze the broth in ice cube molds, or store it in glass jars (just be sure to leave room for the liquid to expand, or the jar will break!)

Notes

  • Optional add-ins: I always stick to veggie scraps, but you can also add some garlic cloves, bay leaves, other spices to taste
  • Recipe Yield: this recipe can easily be cut in half, or even quarters – simply cut the veggie scraps and water in the recipe by 1/2 or 1/4
  • Cook Time: over years of experimentation, I’ve found 3 hours to be the minimum cook time for good-tasting broth. Longer cook times will yield a more intense broth, but the taste difference is very slight, especially when used in other recipes and not enjoyed alone.

Find it online: https://frommybowl.com/homemade-vegetable-broth/