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Garden Vegetable Broth

A zero-waste garden broth made from vegetable scraps—no salt, full flavor. Perfect for soups, grains, or sauces with total control over seasoning.
Print Recipe
Cook Time 45 minutes
Course Basics, Broth
Cuisine Homemade, Vegan

Equipment

  • 1 Stockpot
  • 1 Freezer bags or other container for scraps
  • 1 Fine mesh strainer for straining broth
  • 1 Freezer-safe containers for storing broth

Ingredients
  

  • Onion peels and ends
  • Carrot tops and trimmings
  • Celery tops and trimmings
  • Asparagus ends
  • Broccoli stalks
  • Potato peels
  • Bell pepper scraps
  • Zucchini ends
  • Pea pods from shelling English peas
  • 3 Bay leaves
  • 10-12 cups Water per bag of scraps

Instructions
 

  • Keep a labeled freezer bag to collect clean, non-pungent vegetable scraps.
  • When full (or with 2–3 bags), empty into a large stockpot.
  • Add water to cover and 4–5 bay leaves.
  • Bring to a boil, then simmer uncovered for 45 minutes.
  • Strain broth through a fine mesh sieve or colander.
  • Cool completely and store in fridge or freezer. Freeze in ice trays for small portions.
  • Compost the strained vegetables. Zero waste!

Notes

Avoid garlic, radishes, mushrooms, and spicy greens. Broth is intentionally unsalted for maximum flavor flexibility. Use in soups, stews, grains, or sauces.
Keyword compost, no salt, vegetable broth, zero waste
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