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Homemade Veggie Broth

No-Waste Vegetable Broth (pressure cooker or stovetop)

  • Author: Elaine Gordon
  • Total Time: 15 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan


Stop tossing your veggie scraps and turn them into broth! This No-Waste Vegetable Broth uses all of the odds and ends that would otherwise go into the trash and instead turns them into flavorful, fresh, homemade broth.


  • 8 cups filtered water
  • Any part of unused garlic (skin can be used)
  • leek, onion and/or shallot ends, peels, scraps
  • celery ends, leaves
  • carrot ends, peels
  • 1 cup fresh parsley stems
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns
  • 3 bay leaves


  • red or golden beet peels, beet ends, leaves - any part of the beet
  • bell pepper cores/stems
  • radish ends
  • sweet potato skin that was peeled
  • parsnip ends, peels
  • butternut squash ends, skin
  • kale stems


  1. For the Pressure Cooker/Instant Pot: Place all ingredients in the bowl of the Instant Pot. Secure lid, seal and manual cook on high pressure for 10 minutes.  Manual release when cooking if complete.  Use oven mitts to handle the bowl since it will be hot (or if you have time allow it to cool to room temperature).  
  2. For the stovetop, add water, veggies, herbs and seasonings to a 5.5 quart dutch oven (for even cooking).  Bring the mixture to a rolling boil.  Simmer for 40 minutes covered. 
  3. Position a large fine mesh strainer overtop a large bowl with a pour spout. Pour the entire contents of the bowl of the Instant Pot/dutch oven into the fine mesh strainer over the bowl.  The strainer will catch all the veggies/herbs/seasonings.  The liquid will strain through into the large mixing bowl with the pour spout.  You may have to do this in two batches depending on how many large veggies you have.  Set the solid pieces that the fine mesh strainer caught aside. 
  4. Pour the veggie broth into large mason jars or any airtight container. Allow to cool completely before securing lids.
  5. Store in the refrigerator for up to five days or the freezer for up to six months.  If storing in the freezer be sure to leave at least 1-inch of space at the top of the container/jar for expansion.  


As you cook, save veggie and herb scraps in an airtight container in the fridge or freezer throughout the week (or. month).  Once you have about 4 cups worth of scraps you can make this broth.  If you don't have quite as much add in chopped/fresh versions of any ingredient you need (i.e. chopped onion, celery or carrots).

Make sure you balance out the sweeter vegetables scarps with any bitter tasting vegetable scraps.  For example, don't use all kale stems without adding beet, sweet potato or carrot peels/ends.  

  • Prep Time: 5
  • Cook Time: 10
  • Method: Pressure Cooker or Instant Pot

Keywords: homemade veggie broth