How To Make Vegetable Broth


Every time I buy leeks, I find it difficult to discard a foot-and-a-half of vegetable because I only need 3 inches of the onion part. I’ve begun to chop and save the rest of the leek to use for vegetable broth; however, my first attempt turned out rather flavorless. I wish I would have come across this “how to” blog before I began, but at least now I have it bookmarked for the future!

To begin, as you prepare meals throughout the week, start collecting vegetable scraps to store in the freezer. Eventually you’ll have enough to make some homemade broth. Here’s a sample of scraps to hold on to:


Follow these instructions, but get creative based on what you have!


  • 1 tbsp. olive oil
  • 5 cloves garlic, minced
  • 2 large onions, chopped
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 8 c. water
  • frozen vegetable scraps (2-3 cups is a good amount)
  • 2 bay leaves
  • a few sprigs of parsley and thyme
  • salt and pepper to taste (omit these if you’re making stock)


  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add garlic, onions, celery, and carrots. Cook until softened (about 5 minutes), stirring often. Add water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.

In case you’re looking for some ways to use your newly made vegetable stock, here are some recipes to try from Classic French Stocks & Sauces or Gaper’s Block

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