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Have you ever thought about making your own vegetable broth?
I’ve thought about it. However, I’ve never been inspired enough to do so. All that chopping of veggies deterred me. For convenience, I’ve purchased organic vegetable stock.
Last week I came across a simple and amazing recipe for DIY broth from vegetable scraps. Inspiration struck! Because I make juices and eat a plant based diet, I have lots of vegetable scraps. Those go into the trash or into a compost canister…and often then into the trash as I don’t have a dedicated compost pile.
What if I used the veggie leftovers to create broth? I can, I discovered. And the best part? Because these are the scraps, they are already in small pieces. No additional chopping required. Second best part? I used my pressure cooker to create a perfect batch of broth in 30 minutes.
What Scraps to Use
Throughout the week, as you prep meals, place vegetable scraps in a gallon size container and store in the freezer. When the container is full, it’s time to make broth.
These vegetables are perfect for broth making:
- red and yellow onion pieces and skins
- garlic pieces and skins
- celery ends and tips – avoid using many leaves as they can be bitter
- carrot ends and tips
- tomatoes pieces
- asparagus stems
- bell pepper ends, stems and seeds
- mushroom stems and pieces
- zucchini pieces and ends
Don’t use starchy vegetables such as potatoes and sweet potatoes. They cloud the broth. Also avoid cruciferous veggies such as broccoli, cauliflower, cabbage, kale and Brussels sprouts because of bitterness.
DIY Broth from Vegetable Scraps
Vegetable broth may be used for soup and stew starters, to cook rice and pasta in, to saute vegetables in or to replace water for cooking vegetables.
DIY Broth from Vegetable Scraps
- Pressure Cooker
- 1 gallon container vegetable scraps, frozen
- 8 cups water
- 2 bay leaves
- 1 tsp sea salt
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Thaw, at least partially, gallon container of frozen vegetable scraps. Rinse veggies.
- Place vegetable scraps in pressure cooker.
- Add water, bay leaves, sea salt and dried herbs.
- Cover cooker and bring to pressure. Cook for 30 minutes. Allow natural release.
- Carefully remove lid. Strain broth through fine mesh strainer or through cheesecloth. Store in covered container in the refrigerator for up to 5 days. Or freeze and keep for 3 - 6 months.
The Finished DIY Broth from Vegetable Scraps
The broth smelled wonderful as it cooked. Smell is an important sense for me when I’m cooking, as it is for many. When something “smells right”, that’s a good indicator. The broth smelled very right.
After allowing the pressure cooker to release steam naturally, meaning I didn’t turn the knob on top to release it manually, I lifted the lid and peeked inside.
What began as a mess of scraps transformed into a rich and savory looking broth. In the sink the cheesecloth draped colander rested over a glass bowl. I carefully poured the contents of the cooker into the colander and allowed it to drain completely.
The broth is excellent. I sampled a spoonful, to make sure the flavor is up to par. It is! In fact, it tastes much better than what I purchase.
I LOVE that I have a use for all my leftover vegetable scraps. It makes me feel so good to know I am not wasting those bits and pieces. Rather, I am turning waste into something that I can use. And, I know exactly what’s in my broth: veggies, water, herbs, sea salt. Nothing more.
Tomorrow night I’ll prepare Lentils and Brown Rice in my pressure cooker, using one of my containers of DIY Broth from Vegetable Scraps. And I’m already collecting veggie scraps for my next batch of broth. I feel ridiculously excited!
Pick up Vegan Pressure Cooking, the book that inspired the DIY Broth from Vegetable Scraps.
And grab a Pressure Cooker by clicking on the photo below:
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