How to Make Vegetable Broth from Veggie Scraps
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade vegetable broth made from saved vegetable scraps, aromatics, and herbs. A resourceful way to avoid waste while building a flavorful stock for soups and cooking. Requires long simmering but minimal active time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic, (minced)
- 1 freezer bag full of veggie scraps
- 12 cups water
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1/2 teaspoon salt (optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 21mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 9mg
- Iron
- 0.33mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.