Homemade Vegetable Broth

This is literally one of my most favorite little ways of saving money. We make a lot of things with fresh veggies.

I keep a large ziploc bag in the freezer and any time I have vegetable scraps I clean them and then put them in my veggie ziploc bag.


Examples of veggies that I use for scraps:

  • onion rinds and ends
  • peels and ends of carrots
  • peels of potatoes and sweet potatoes
  • garlic ends
  • Mushroom stems
  • broccoli and swiss chard stems
  • ends of celery stalks and leaves
  • fresh parsley

You get the point…you can use a lot of different veggies clippings.

When your ziploc bag of scraps is getting full, get out a large stock pot. Put the veggies in the stock pot and cover with water. Bring to a boil then cover on low for 30 minutes.

Drain/Strain the veggies out and let the remaining juice completely cool.

I use Pyrex containers (the food savers) and only freeze after everything is completely cooled. The other day I made 16 cups of homemade vegetable broth. This is about a $20-$25 savings since this is mostly organic.


Pull the broth out for gravies, stews, soups and more! Wash the bag out and reuse!

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