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    You are in: Home / Recipes / The End of All Things Vegetable Broth Recipe
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    The End of All Things Vegetable Broth

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Sharon123's Note:

    This is an inexpensive, easy, and so very tasty way to make vegetable broth. And so thrifty! I just love no waste! The options are plentiful! I freeze in 1 cup plastic containers or zip lock bags to use in soups, sauces, cooking rice, etc. The computer needs volume so I have put approximate amounts for the veggies, but use how much you want. It all depends on what veggies you use frequently. Sometimes I add a little tomato paste or leftover sauce, leftover gravy, whatever would enhance the flavor of the broth. Have fun!

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    Units: US | Metric

    • 1 cup onion, tips (the ends and skins of whole onions and also scallions and leeks, the dark green tops and white botto)
    • 1/2 cup broccoli stem
    • 1/2 cup carrot, tops (and the bottom you usually cut off)
    • 1 cup asparagus spear (use the stems for the broth)
    • 1/2 cup celery top (and leaves)
    • 1/2-1 cup pea pods (I use edamame pods too)
    • 2 -5 corn cobs (after the corn is cut off)
    • 1/2 cup bread, heels (whole grain and dark breads are best)
    • 1/4 cup rind brie cheese (if not going vegan)
    • 1/2 cup tomato, tips
    • 1/4 cup beet, tips and leaves
    • 1 cup cauliflower stem, and leaves
    • 1 cup potato skins (regular and sweet)
    • 1 -2 bay leaf
    • 5 -8 peppercorns
    • parsley (I grab a handful from the garden)
    • 1 -2 teaspoon salt


    1. 1
      This is a basic list of ingredients, use whatever you have on hand. I use lots of veggies in my cooking, so place the ends in a gallon freezer bag. I always cut off any brown spots or ends. When it's full, it's time to make the broth. Actually, I usually use two full gallon bags before making broth.
    2. 2
      Place in a large stockpot, and cover with water(about 1- 2 gallons). Add seasonings, and salt, it helps to extract the flavor out of the veggies. Bring to a boil, reduce to simmer, and cook about 2 hours.
    3. 3
      You may also cook the broth in your crockpot for 6 hours or so on low, about 4 hours on high.
    4. 4
      Note: I usually make this on the stove as it's too much to fit into my crockpot, and occasionally add more water if it cooks down more than I want. I freeze in 1 cup plastic containers. You may also freeze in zip lock bags. Enjoy and feel good that you are making something so yummy from something you might have been throwing away! :).

    Ratings & Reviews:

    • on March 18, 2010


      I was skeptical but Sharon, you are so right! This is a wonderful and "green" idea. I seem to make broth daily and never use the cubes anymore. I've generally made meat or fowl broths, thinking vegetable broths give less flavor. But this way, the broth takes on the heartier flavor of the outer bits, not to mention all the good nutrients. Thanks for a terrific recipe.

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    • on October 05, 2010


      I followed your recipe (minus bread and cheese) but put all the veggie scraps into a pressure cooker with some water. In 10 minutes I had a deep, rich broth. Thanks Sharon.

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    • on November 20, 2009


      I love this idea; it makes me feel that I am doing something good. I took me about a week to gather a gallon bag full of vegetable off cuts. I kept it in the freezer as directed. The broth smells wonderful and I was very tempted to turn the whole pot into a soup, but wanted to have some for the freezer. I will definitely continue with this idea. Made for Newest Tag.

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    Nutritional Facts for The End of All Things Vegetable Broth

    Serving Size: 1 (729 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 122.3
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 2.2 g
    Cholesterol 12.0 mg
    Sodium 944.1 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 4.1 g
    Sugars 7.1 g
    Protein 6.3 g

    The following items or measurements are not included:

    corn cobs

    cauliflower stems

    potato skins

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