Vegetable Broth
Turn your veggie scraps into a delicious, homemade broth with this easy, zero-waste recipe—perfect for soups, stews, and everyday cooking!
IGA Stores of BC
IGA Stores of BC
Recipe - IGA Langley Murrayville (48th Ave.)
Vegetable Broth
Prep Time5 Minutes
Servings8
Cook Time300 Minutes
Ingredients
Thyme
Directions
- Save Veggie Scraps: Collect clean vegetable peels, ends, and cores in a freezer-safe bag. Freeze for up to 2 months.
- Simmer the Broth:
- Add frozen scraps to a large pot.
- Cover with water, about 1 inch above the scraps.
- Simmer on low to medium-low heat for 3–6 hours.
- Add more water as needed if it evaporates too quickly.
- Strain and Season: Strain the broth through a fine-mesh strainer into a bowl. Salt to taste, if desired. Compost the remaining solids.
- Store the Broth: Pour the broth into jars, leaving space at the top to prevent breakage when freezing. You can also use ice cube trays for smaller portions.
- Storage Tips: Store in the fridge for up to 1 week or freeze for up to 2 months.
Ingredients
- 1 gallon-sized freezer bag of vegetable scraps (around 3.5 lbs)
- 10–12 cups of water
- Any spices like bay leaves, thyme, or rosemary
- Salt to taste
5 minutes
Prep Time
300 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Directions
- Save Veggie Scraps: Collect clean vegetable peels, ends, and cores in a freezer-safe bag. Freeze for up to 2 months.
- Simmer the Broth:
- Add frozen scraps to a large pot.
- Cover with water, about 1 inch above the scraps.
- Simmer on low to medium-low heat for 3–6 hours.
- Add more water as needed if it evaporates too quickly.
- Strain and Season: Strain the broth through a fine-mesh strainer into a bowl. Salt to taste, if desired. Compost the remaining solids.
- Store the Broth: Pour the broth into jars, leaving space at the top to prevent breakage when freezing. You can also use ice cube trays for smaller portions.
- Storage Tips: Store in the fridge for up to 1 week or freeze for up to 2 months.
Ingredients
- 1 gallon-sized freezer bag of vegetable scraps (around 3.5 lbs)
- 10–12 cups of water
- Any spices like bay leaves, thyme, or rosemary
- Salt to taste