5 from 2 votes
Homemade Vegetable Broth
Prep Time
2 mins
Cook Time
1 hr
Total Time
1 hr 2 mins
Good for your wallet, good for the planet and good for you! Homemade vegetable stock made from your veggie scraps accumulated in the freezer throughout the week
Course: Basic
Cuisine: Broth
Servings: 9 cups
Calories: 20 kcal
Author: Whole Food Bellies
  • 1 large ziplock bag full of vegetable scraps around 5 cups
  • 10 cups of water
  • 2 bay leaves
  • salt and pepper to taste
  1. Add the vegetables, water, bay leaves and salt and pepper to a large pot over medium heat
  2. Bring to a boil, reduce heat to low and allow to simmer for about an hour, uncovered
  3. Remove from heat and allow to cool. Once cooled, use a strainer to remove all of the vegetable scraps. Keep the liquid and store in the fridge for up to a week, or in the freezer for 3 months
Recipe Notes

Not all vegetables work. Collect garlic, onions, green onions, shallots, carrots and peels, celery, leeks and their ends, herbs like thyme and parsley. Mushrooms, capsicum work well too.

Nutrition Facts
Homemade Vegetable Broth
Amount Per Serving
Calories 20
% Daily Value*
Sodium 77mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.