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.

Hilary Meyer
Source:, 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

28 calories; protein 0.8g 2% DV; carbohydrates 6.4g 2% DV; dietary fiber 1.5g 6% DV; sugars 2.7g; monosaccharides 1.8g; disaccharides 0.9g; other carbs 2.2g; fat 0.1g; saturated fatg; mono fatg; poly fatg; trans fatty acidg; cholesterolmg; water 375.7g; ash 0.7g; vitamin a iu 1735IU 35% DV; vitamin a re 173.4RE; vitamin a carotenoid 173.4RE; vitamin a retinolRE; vitamin a carotene 862.1mcg; vitamin b1 thiaminmg; vitamin b2 riboflavinmg; vitamin b3 niacin 0.2mg; niacin equivalents 0.3mg 2% DV; vitamin b6 0.1mg 4% DV; vitamin b12mcg; biotin 2.3mcg 1% DV; vitamin c 4.7mg 8% DV; vitamin e alpha equivalents 0.1mg; vitamin e iu 0.2IU 1% DV; vitamin e mg 0.1mg; folate 14mcg 4% DV; vitamin k 4.9mcg 6% DV; pantothenic acid 0.1mg 1% DV; boron 123.4mg; calcium 31.1mg 3% DV; copper 0.1mg 3% DV; fluoride 257.7mg; iodine 1mcg 1% DV; iron 0.4mg 2% DV; magnesium 11.8mg 3% DV; manganese 0.1mg 7% DV; molybdenum 3.3mcg 4% DV; phosphorus 21.2mg 2% DV; potassium 136.8mg 4% DV; selenium 0.3mcg; sodium 24.2mg 1% DV; zinc 0.1mg 1% DV; 40 butyricg; 60 capriocg; 80 caprylicg; 100 capricg; 120 lauricg; 140 myristicg; 160 palmiticg; 180 stearicg; 161 palmitolg; 181 oleicg; 201 eicoseng; 221 erucicg; 182 linoleicg; 183 linolenicg; 184 stearidong; 204 arachidong; 205 epag; 225 dpag; 226 dhag; omega 3 fatty acidg; omega 6 fatty acidg; alanineg; arginine 0.1g; cystineg; glycineg; histidineg; isoleucineg; leucineg; lysineg; methionineg; phenylalanineg; prolineg; serineg; threonineg; tryptophang; tyrosineg; valineg; alcoholg; caffeinemg; pyramid vegetables; exchange vegetables; energy 26.7kcal; aspartic acid 0.1g; glutamic acid 0.1g; phytosterols 9.9mg; thiaminmg 2% DV; riboflavinmg 1% DV; chromium 0.2mcg; soluble fiber 0.1g; insoluble fiber 0.2g; vitamin d iuIU; vitamin d mcgmcg.