Homemade Veggie Broth

Who doesn’t love something for nothing??

Well, that’s kind of what homemade veggie broth is like

There are always scraps and peelings and shavings and skins left over when preparing fresh veggies

So.. save them!  I like to keep a gallon bag  in my freezer to store all of the scraps and when it’s full, it goes right into the slow cooker or pressure cooker

Vegetable broth is a fat free, healthy and delicious alternative to chicken or beef stock

So many applications, broth for soup is a given
Or replace the water when making rice or quinoa with veggie broth
You can use the broth as poaching liquid for fish…

Anything you would normally use beef or chicken broth.  And it’s much lighter and more delicate


I save onion ends/skins, carrot peels, garlic ends/skins, parsley, zucchini, green beans, mushrooms etc.

I avoid using veggies like cabbage, broccoli, kale, brussel sprouts, cauliflower in the broth Vegetables from the cruciferous family will make your broth bitter
I also avoid using strong fresh herbs such as rosemary or sage in the veggie broth

So here are the super simple steps to making your own broth
Save, save, save… once your freezer bag is full, place contents in a slow cooker or pressure cooker

I just happened to use a pressure cooker in this instance because I wanted to make soup on the quick side, but the results are just the same in the slow cooker

Add 8 cups of water to the pot and a healthy pinch of salt
Cover and cook on high for 4 hours in a slow cooker, or 15 minutes in the pressure cooker
(Pressure cookers vary, so check cooking time on the manufacturers instructions)

Strain solids into a colander over a large bowl

   Strain broth again through a fine sieve over a pot

Add in seasonings and a few bay leaves

 Bring broth to a boil and re-season to taste

 There you have it!  Easy, delicious, HEALTHY veggie broth!

I store in a mason jar for up to 2 weeks in the fridge

Simply Sundays note:  keep in mind, since the amount/type of vegetables you are using will be different each time you make the stock, the taste will vary



Simply Sundays ~ Homemade Veggie Broth

  • Servings: 6-8
  • Difficulty: Easy
  • Print


1 gallon of assorted vegetable scraps

8 cups water

kosher salt

Everyday Seasoning (Garlic & onion powders, kosher salt, ground black pepper)

bay leaves


Place scraps, water and kosher salt in crock pot or pressure cooker
Cook on high in crock for 4 hours or according to manufacturers directions in a pressure cooker.

Strain out solids over a large bowl; pour broth into pot over a fine sieve
Add in seasonings and bay leaves; bring broth to a boil
Re-season to taste

Store for up to 2 weeks in the fridge

Tools used to make this recipe

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Cooker

Farberware Stainless Steel 8-Quart Saucepot

Kitchen Fine Mesh Strainer

5-Quart Stainless Steel Colander

© Simply Sundays 2015
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