Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Nothing beats homemade vegetable broth, and this recipe is as easy as it gets! Just start with a gallon-size sealable plastic bag containing the onions, celery and carrots and pop it in the freezer. Over time, add your vegetable scraps to the bag and once it's full, place the contents in a pot, add water and some spices and simmer away. It's a great way to reduce food waste and have delicious homemade broth ready whenever you need it. For the clearest and most flavorful stock, simmer gently--and don't stir.

Source: Eatingwell.com, October 2018


Recipe Summary

10 mins
2 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Place onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.

  • Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.

  • Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.


Note: While most herbs and vegetables work well in stock, some may give it an off or bitter flavor. Avoid cruciferous vegetables like broccoli, Brussels sprouts and cabbage. Make sure your vegetables pieces are the size of a quartered onion, or smaller, so they have enough time to cook. When adding herbs go light on ones with stronger flavors like rosemary and sage.

To make ahead: Refrigerate cooled stock in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts

1 cup
27 calories; protein 0.8g; carbohydrates 6.4g; dietary fiber 1.4g; sugars 2.7g; monosaccharides 1.8g; disaccharides 0.9g; other carbs 2.2g; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; cholesterol 0mg; water 375.7g; ash 0.7g; vitamin a iu 1731.9IU; vitamin a re 173.1RE; vitamin a carotenoid 173.1RE; vitamin a retinol 0RE; vitamin a carotene 862.1mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.2mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; vitamin b12 0mcg; biotin 2.3mcg; vitamin c 4.7mg; vitamin e alpha equivalents 0.1mg; vitamin e iu 0.2IU; vitamin e mg 0.1mg; folate 13.9mcg; vitamin k 4.9mcg; pantothenic acid 0.1mg; boron 123.4mg; calcium 30.6mg; copper 0.1mg; fluoride 257.7mg; iodine 1mcg; iron 0.4mg; magnesium 11.7mg; manganese 0.1mg; molybdenum 3.3mcg; phosphorus 21.1mg; potassium 136.5mg; selenium 0.3mcg; sodium 24.2mg; zinc 0.1mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0.1g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; pyramid vegetables 0; exchange vegetables 0; energy 26.6kcal; aspartic acid 0.1g; glutamic acid 0.1g; phytosterols 9.9mg; thiamin 0mg; riboflavin 0mg; chromium 0.2mcg; soluble fiber 0.1g; insoluble fiber 0.2g; vitamin d iu 0IU; vitamin d mcg 0mcg.