Main image of Homemade Vegetable Stock

View on phone

Homemade Vegetable Stock

1 hr + 15 min

Soup

10 ingredients or less

Freezer-friendly

Budget-friendly
When cooking, we often end up with veggie scraps that aren’t suitable for certain dishes. While composting is great, turning them into homemade broth is even better. Just freeze your scraps until you’ve collected enough for a batch - it’s a simple, flavourful way to reduce waste. Good scraps include bits from garlic, onions, carrots, mushrooms, celery, leeks, green beans, tomatoes, bell peppers, zucchini, squash skins, corn, eggplants, potatoes, and herbs. Avoid cruciferous veg like broccoli, cauliflower, kale, and cabbage, as well as onion skins, which can turn the broth bitter. Beet scraps and red onion skins may darken the broth.

cups

Total

1 hr + 15 min

Prep

15 min

Cook

1 hr

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 6 cups (1.4L)
    boiling water
  • 2
    medium onions, roughly chopped
  • 4
    garlic cloves, halved
  • 2
    carrots, in thick slices
  • 2
    celery ribs, in thick slices
  • 4 cups (640g)
    vegetable scraps†
  • ½ cup (8g)
    fresh parsley
  • ½ cup (8g)
    fresh cilantro
  • 2
    bay leaves
  • ½ Tbsp (4.5g)
    whole peppercorns
  • 1 tsp (6g)
    salt, plus more to taste

Directions

  1. Add all the ingredients to a large pot over medium-high heat.
  2. Stir, bring to a boil, reduce to a simmer, and cover the pot with a lid. Let simmer for one hour. Note: avoid a too-rapid simmer and do not let it simmer for too long, as this may result in a bitter broth.
  3. Turn off the heat and scoop out the vegetables using tongs or a slotted spoon. Press down on the veggies with the back of a spoon to extract as much liquid as possible.
  4. Place a mesh sieve over a large bowl, and strain the broth through it to catch any remaining small pieces.
  5. Let cool off completely before storing it, or use it immediately for a soup recipe. Enjoy!

Notes

  • †Good scraps include bits from garlic, onions, carrots, mushrooms, celery, leeks, green beans, tomatoes, bell peppers, zucchini, squash skins, corn, eggplants, potatoes, and herbs. Avoid cruciferous veg like broccoli, cauliflower, kale, and cabbage, as well as onion skins, which can turn the broth bitter. Beet scraps and red onion skins may darken the broth.

Storage

  • The broth can be stored in an airtight container in the fridge for up to 4 days.
  • Store in the freezer for up to 2 months. We'd recommend freezing it in 1 cup (240 mL) portions, so it's easier to use in future recipes.
Print

Let us know what you think

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info  

More for the eyes

Process image of Homemade Vegetable Stock Process image of Homemade Vegetable Stock Process image of Homemade Vegetable Stock Process image of Homemade Vegetable Stock Process image of Homemade Vegetable Stock

Similar recipes

Leave a comment

Rate this post

Maxine Lovegrove - Feb. 12, 2025, 7:30 p.m.

Hi PUL I think my children have made me ill, I was looking for a broth Soup, I brought some last time, it's basically a broth, which I've found, and rich with a tiny bit of veg,

Or can anyone recommend a healthy pick me up, please xx

Maxine Lovegrove - Feb. 12, 2025, 7:31 p.m.

That was meant to say, broth, rice, with a small amount of veg in uk xx

PUL small logo PUL Team - Feb. 12, 2025, 11:04 p.m.

Hey Maxine, aw we hope you feel better soon 💛 it looks like you're on our app, so you may enjoy our hot and sour soup, minestrone soup, or chickpea & rice tortilla soup recipes. You can replace the water and bouillon cubes in them for equal parts broth, and use any veggies on hand.

Alternatively, a refreshing smoothie might do the trick. We're excited to share a collection of recipes that can help you feel better soon!

Maxine Lovegrove - Feb. 13, 2025, 9:58 a.m.

Thank-you I will try that xx

Reply
Shawna - Jan. 30, 2024, 8:50 p.m.

Never thought to save veggie scraps for a broth, but it worked great!

PUL small logo PUL Team - Jan. 31, 2024, 7:31 a.m.

We're so happy that the vegetable broth was enjoyed, Shawna, thank you! 😊

Reply
Izzi - April 28, 2023, 11:57 p.m.

I save all the ends of vegetables, anything I may peel, chop, or have outer wrappers that I remove before cooking -many of the items once headed to the compost. I toss them in a large 2 gal. zip lock bag in the freezer until it's full, then use it to make broth.

PUL small logo PUL Team - April 29, 2023, 5:12 p.m.

Oooo thanks so much for taking the time to share, Izzi 😊

Reply
Sandy - April 25, 2023, 7:27 p.m.

Awesome recipe! Love that it's low sodium and that i can adjust to my needs 🙌

Reply
Devika - April 23, 2023, 12:44 a.m.

Please would you specify what you mean by vegetable scraps? It looks like a great idea!! 😊

PUL small logo PUL Team - April 24, 2023, 5:36 p.m.

Hey Devika! By vegetable scraps, we mean the parts of vegetables that aren't typically used, such as carrot tops and celery leaves - we've just added some more ideas to the recipe notes 🤓 We hope this helps for now!

Maxine Lovegrove - Feb. 12, 2025, 7:37 p.m.

Wow I didn't know you could eat some of that, but thank-you I'll start freezing it like someone said in reply on here, I normally throw it out for the squirrel, when I had my dogs I would give it to the rabbit over the fields, cooking like this should be taught at school I think, the younger the better, xx

Reply