Vegetable Broth

Teri Halbrook


I got this Idea of the internet, and I don't limit myself on the different kinds of veggies I use. If I have them I toss it in like mushrooms, zucchini, squash, etc.
I even toss in herbs. I have seen some people use dried seaweed and miso. But really its up to you. Just remember if you use beets its gonna be red.


☆☆☆☆☆ 0 votes

1 Hr
Stove Top


  • ·
    onion peels and ends
  • ·
    carrot peels and ends
  • ·
    potatoe peels
  • ·
    bell pepper ends
  • ·
    leek ends and peels
  • ·
  • ·
    garlic cloves
  • ·
    celery ends and leaves
  • ·

How to Make Vegetable Broth


  1. save Your vegetable trimmings after you have washed and peeled them in a gallon sized freezer bag. Save in freezer until ready to use. You can add more as you prepare different dishes.
  2. Place your peels and trimmings in a large pot, cover with water.
  3. Bring to a boil. Reduce heat and let simmer about an hour or so.
  4. Strain out all Vegetables until you have nothing but the broth.Freeze in containers. use as you like in sauces, soups, gravies.

Printable Recipe Card

About Vegetable Broth

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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