Homemade Vegetable Broth Herbs (Printable version)

A fragrant broth crafted from fresh vegetables, herbs, and kitchen scraps, perfect for enhancing dishes.

# List of ingredients:

→ Vegetable Scraps

01 - 4 cups assorted vegetable scraps (onion peels, carrot ends, celery leaves, leek greens, mushroom stems, parsley stems, garlic skins)
02 - 1 small potato, chopped (optional, for body)

→ Fresh Vegetables

03 - 1 onion, quartered
04 - 2 carrots, roughly chopped
05 - 2 celery stalks, chopped

→ Herbs & Seasonings

06 - 2 bay leaves
07 - 5 sprigs fresh parsley
08 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
09 - 1 teaspoon whole black peppercorns
10 - 2 cloves garlic, smashed
11 - 1 teaspoon salt (adjust to taste)
12 - 1 teaspoon apple cider vinegar or lemon juice (optional, for brightness)

→ Liquids

13 - 10 cups cold water

# Directions:

01 - Place all vegetable scraps, optional potato, and fresh vegetables into a large stockpot.
02 - Incorporate bay leaves, parsley, thyme, black peppercorns, garlic, salt, and apple cider vinegar or lemon juice if using.
03 - Pour in the cold water and stir gently to combine all ingredients evenly.
04 - Heat over high until boiling, then reduce heat to maintain a gentle simmer.
05 - During the first 10 minutes of simmering, skim off any foam or impurities rising to the surface.
06 - Let simmer uncovered for one hour, stirring occasionally.
07 - Take the pot off the heat and allow the broth to cool slightly.
08 - Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.
09 - Taste the broth and adjust salt or acidity as desired.
10 - Use immediately or refrigerate for up to 5 days; alternatively, freeze for up to 3 months.

# Expert Advice:

01 -
  • Transform scraps you'd normally toss into a silky, aromatic base that tastes like someone spent hours in the kitchen.
  • It costs almost nothing, freezes beautifully, and makes you feel resourceful every time you use it.
  • Once you taste homemade broth, the box versions feel hollow and one-dimensional.
02 -
  • Don't skip the skimming—that five minutes of attention in the beginning makes the difference between murky and crystal clear.
  • Avoid cabbage, broccoli, and beet peels unless you want those flavors to dominate everything else; some scraps are louder than others.
  • If you roast your scraps and vegetables at 400°F for 20 minutes before adding water, the broth deepens into something richer and more complex.
03 -
  • Add a handful of dried mushrooms during cooking for an umami depth that makes people ask what you're hiding in the pot.
  • Never cover the pot while simmering—leaving it open lets subtle flavors develop and prevents the broth from becoming muddy.

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