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Homemade Veggie Broth

This is something I've recently started doing and I don't know why I haven't started doing it earlier!! 

Making your own homemade veggie broth is so easy and you'll never have to buy store bought broth again! Not to mention, it tastes waaaay better than the packaged broths anyway. 

All you need to do is save up your veggie scrapes from your batch cook each week in a large ziplock bag and freeze it until you have a couple cups worth. Then add your veggies to your crockpot and fill it with water. ITS THAT SIMPLE. 

The best veggies for veggie broth

Onions, carrots and celery are perfect to add great flavour and make a great base. You can go ahead and buy these ingredients and use them specifically for your broth, but I'm cheap and why just throw out the food when you can still use it!? When I batch cook, I add onion skin, trimmings from carrots, mushroom stalks, vegetables that have wilted past saving, celery leaves, green onion ends, herb stems...etc. into the freezer bag until I make my broth. 

Veggies to stay away from for broth

Starchy veggies like potatoes and turnip will make a cloudy, gummy broth. No broccoli, cauliflower or cabbage as they will make a bitter taste. 

Where can I use this homemade veggie broth?

Homemade broth is great to use when making soups, stews, sauces, gravies, and chilis. But you can also use broth for cooking foods that absorb water like your rice, quinoa, pilaf, or pasta.

Always make sure your veggies are clean before putting scrapes into the freezer bag, we don't want a dirt broth. 

Makes a lot so have your mason jars ready or you can use old glass milk jars like the ones I used (from Farmboy)



  • Veggie scrapes freezer bag

  • 1 Onion, chopped

  • 2 Carrots, chopped

  • 2 Celery stalks, chopped

  • 5 cloves Garlic

  • Water



  1. Combine all ingredients in your slow cooker, add water until full and slow cook for 12-24 hours on low. The time doesn’t really matter; the longer you slow cook the more flavour it will have!

  2. Enjoy :)

Created by: Christine Gemmell

Prepared by: Christine Gemmell

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