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Vegetable scraps in a pot with water

How to Make Vegetable Broth from Scraps

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  • Author:
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 2 quarts 1x
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: n/a
  • Diet: Vegan


Making vegetable broth from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills. Plus, it’s incredibly easy!



  • 1 quart frozen vegetable scraps
  • 2 1/2 quarts water
  • 3/4 teaspoon salt


  1. Combine the scraps, water, and salt in a large pot. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar for 1 1/2 hours. 
  2. Strain into another pot or a large bowl and discard the vegetables. Divide the broth among lidded containers and cool to room temperature.
  3. Once cooled, store in the fridge and use within one week, or freeze for up to 3-6 months.


There’s no need to defrost the broth before adding to soup.


  • Serving Size: 1 cup
  • Calories: 10

Keywords: vegetable, scraps, broth, stock, vegan

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