Scraps Vegetable Broth

7 40 47
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Scraps Vegetable Broth
Health Highlights
Use your vegetable scraps to make a healthy light broth for use in other recipes.


1 cup chopped Carrots (or other vegetable trimmings)
1 cup diced Celery (or other vegetable trimmings)
1 cup White onion (chopped; or other vegetable trimmings)
1 cup Turnip (chopped; or other vegetable trimmings)
3 clove(s) Garlic (crushed)
12 peppercorn Peppercorn (whole)
2 leaf Bay leaf


  1. Place the vegetable trimmings in a large stock pot or dutch oven.  Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns and bay leaves.  
  2. Cover and bring to a boil.  Reduce heat to a simmer and cook for 25-30 minutes.
  3. Place a large sieve over a bowl and pour the contents of the pot through the sieve.  Press on the solids to squeeze out any extra liquid.  Discard the solids.  
  4. Broth will last a week, refrigerated or three months frozen.

Nutrition Facts

Per Portion

Calories 47
Calories from fat 4.3
Calories from saturated fat 0.9
Total Fat 0.5 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.1 mg
Sodium 81 mg
Potassium 296 mg
Total Carbohydrate 10.9 g
Dietary Fiber 3.3 g
Sugars 5.7 g
Protein 1.3 g

Dietary servings

Per Portion

Vegetables 2.2

Energy sources


Meal Type(s)