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HOW TO MAKE VEGETABLE BROTH (FRESH OR FROM SCRAPS)

Say goodbye to bland store-bought broth! This rich, flavor-packed vegetable broth comes together in just 60 minutes using either fresh veggies or kitchen scraps. With expert tips for maximum taste—and glowing 5-star reviews to prove it—this is the ultimate guide to making vegetable broth that’s anything but boring!

INGREDIENTS

Broth with Fresh Vegetables

2 onions (white or yellow), peeled and roughly chopped
5 ribs celery, chopped
5 large carrots, chopped
6 cloves garlic, peeled

Broth with Kitchen Scraps

Great options for broth: mushrooms and stems, potatoes and skins, herb remnants, bell pepper scraps, corn and/or spent cobs, summer squash and skins, winter squash and skins, leeks
Avoid these (can turn broth bitter): onion skins, excess broccoli or cauliflower, woody herb stems, celery leaves

Optional Flavor Enhancers

Tomato paste
Hardy herbs
Salt

INSTRUCTIONS

Step 1: Sauté (Optional)

For extra depth of flavor, heat a splash of oil in a large pot and add your selected vegetables. Cook for about 10 minutes until warm and fragrant.

Step 2: Boil

Pour in 10 cups of cold water, or enough to fully cover the vegetables. For added richness, mix in a spoonful of tomato paste or hardy herbs. Cover the pot and bring to a gentle boil, simmering for 45 to 60 minutes.

Step 3: Strain

Place a strainer over a large bowl and remove the vegetables, leaving behind the flavorful broth.

Step 4: Cool & Store

Add a pinch of salt if desired. Let the broth cool completely before transferring it into glass jars. Store in the fridge for easy access.

STORAGE TIPS

  • For long-term storage, freeze in 2- or 4-cup portions using freezer-safe bags.
  • Cold water is key! It allows the vegetables to heat gradually, helping to extract maximum flavor.

THE BEST CROCKPOT VEGETABLE SOUP

This Crockpot Vegetable Soup is absolutely delicious! It’s a breeze to make in the slow cooker, featuring fire-roasted tomatoes, hearty lentils, and a flavorful blend of vegetables.

Ingredients

  • 1 tbsp olive oil
  • 2 white potatoes, chopped
  • 1 yellow onion, diced
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 (398mL) can fire-roasted tomatoes
  • 6 cups vegetable broth
  • 1/2 cup brown or green lentils
  • 2 cups mixed frozen vegetables
  • 2 cups baby spinach, chopped
  • 1/2 cup fresh parsley, chopped (optional)

Instructions

  • Add all ingredients—except the spinach and parsley—into the crockpot.
  • Cook on high for 4 hours or low for 8 hours.
  • Stir in the spinach and parsley just before serving.
  • Serve warm and enjoy!

    Notes

    • Customize the seasoning: Make your own Italian seasoning blend for extra flavor.
    • Boost the protein: Add cooked ground beef or chicken for a heartier meal.
    • Storage tips:
      • Store leftovers in the fridge for up to 5 days. Reheat in the microwave (1–2 minutes) or on the stovetop.
      • Freeze for up to 3 months and thaw overnight in the fridge before reheating.