I used to be a homemade broth maker, then I had two more babies and life got in the way. Funny how that works!
I wanted to make soups and stews but I just couldn’t wrap my head around making broth from scratch BEFORE making soup. And I had a hard time buying and using store-bought broth, bouillon or stock because of the MSG content.
I finally figured out how to make this SIMPLE and FRUGAL Something From Nothing Homemade Vegetable Broth Recipe and I’ve never looked back. I’ve updated this post and added Instant Pot cooking directions if anyone needs them.
Homemade Broth Recipe
I’m a converted broth maker. I used to buy boullion for flavor but then the salt and msg were too much for me. So I switched to broth and stock in cans, better but still salty and tinny tasting.
Then I moved to boxes, I liked the flavor and it was easy to keep on hand. If I bought the low salt version, it was never too salty. One thing I disliked was that the boxes are impossible to recycle.
Easy Homemade Broth
I was just not happy with any of my options so I went back to a homemade broth recipe. If all else fails go back to what last worked best and go from there. So I did but I knew I didn’t have time or desire to make broth when I needed it most.
A Vegetable Broth Recipe Plan
I came up with a plan. I started just tossing any and all parts of vegetables into a bag in the freezer marked brothy bits.
All kinds of veggie scraps! I’m talking carrot tops and root ends, celery too ugly to eat, onion skins and papery coverings too, green pepper cores, cabbage leaves to big to use, garlic skins and the like.
The worst of the worst basically everything I trimmed off a vegetable went in the bag. When it was full I piled it all in my biggest stockpot, covered it with water add some salt and pepper and cooked it down.
It smelled lovely and once completely cooked it was strained and ready to be used. I had homemade broth to use anytime I wanted.
How to Store Homemade Broth
I put it in freezer bags or small freezer containers and whenever I need it I have vegetable broth. Or I keep it in my fridge and use it up in 3-4 days.
How to Can Homemade Broth
If you want to can this broth you’d need to follow the USDA Guidelines for Pressure Canning. It’s very important that you do not simply water-bath can this low acid broth. It could be very dangerous to consume after water-bath canning.
Make Homemade Chicken or Beef Broth too!
I have vegetable and chicken in my freezer right now to use for any cooking needs that may arise. It’s so easy to make, just save the bones or start with bony pieces and add them to the vegetables as they cook. That’s it, simple and easy.
What to do with Homemade Broth
Use it in ANY recipe that calls for broth or water for an extra boost of flavor. Like this Hungarian Mushroom Soup Recipe always tastes better with homemade veggie broth instead of water!
Make Better Homemade Broth!
- use a variety of herbs or spice to boost flavor such as sage, oregano, bay leaf, peppercorns, thyme, tarragon, a pinch of fennel, curry, cumin really whatever flavors you’d like any or NONE at all
- onion or garlic powder if your scraps are deficient in that area
- Do not over-salt
- Add pepper after it cooks down
INSTANT POT Something From Nothing Broth Directions
- Add scraps to the inner pot about 1/2 full
- cover with water
- add salt, olive oil, and desired herbs or NONE at all
- set Instant Pot to manual, increase the time to 30 minutes, cover, set steam release valve to cook and walk away
- strain and use as desired or freeze for later use
- the vegetables make perfect chicken scraps
Why you should make this homemade broth recipe
Super simple, super easy and super delicious. It’s like getting broth for free really. All the flavor from all those scraps get put to use and not just composted or worse, chucked out.
- 1 gallon vegetable scraps
- various herbs and spices
- 1 Tablespoon Olive Oil, optional you can leave this out
- 1 gallon water
- 1-2 teaspoons of salt, use some in the broth, taste and adjust after cooking and straining
- put all veggie scraps in a large stockpot
- add desired herbs, oil, and salt
- cover with water, bring to a boil over medium-high heat
- reduce heat and continue simmering for 30 minutes
- cool, strain, and store in the fridge
About Salt: start with a small amount, cook the broth, strain it and add more salt as needed, you can always add more, it's hard to take some away