What vegetable scraps are good for vegetable broth?

For delicious vegetable broth, save scraps from onions, carrots, celery, mushrooms (stems!), garlic, and fresh herbs like parsley and thyme, plus tomato ends and peels; these form the flavorful base, but avoid cruciferous veggies (broccoli, cauliflower), beets, and starchy potatoes, as they can make broth bitter or gummy, though you can use pepper trimmings sparingly for a bit of earthy flavor.

What vegetables are good in vegetable broth?

The golden trio: Onion, celery, and carrots are a MUST for every vegetable broth. These three vegetables contain so much flavor and really infuse the water. You can use fresh, frozen, or veggie scraps.

What vegetables should not be used in broth?

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities.

Can you use potato peels in vegetable stock?

Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix! Scan your fridge and pull out any veggies you see that are no longer in peak condition, including floppy celery or carrots, a 3 day-old quarter of an onion, etc.

Can you use carrot greens in stock?

Carrot tops are high in vitamin C, vitamin K, and potassium. Use them as you would parsley, or in place of parsley in recipes. Strip the leaves from the tough stems, add them to stock or soup, put them in salads, or make chimichurri.As soon as you get a bunch of carrots with bright green tops, clip off the greens.

How To Make Veggie Stock From Kitchen Scraps

What veggie scraps not to use for stock?

Surprisingly, not all scraps are created equal, and some aren't the best fit for stock. Specifically, scraps from cruciferous vegetables like cabbage, Brussels sprouts, broccoli and cauliflower have a strong flavor that can turn bitter when simmered in stock, so skip those when saving in the freezer.

What not to put in homemade broth?

“I tend to avoid things like peppers of any kind and potatoes, [which] make the stock cloudy and don't add flavor,” Hennessey notes. “Tomatoes are fine, but I'd avoid other nightshades,” which includes eggplant, tomatillos, and okra.

What vegetable scraps can go in stock?

Vegetable Scraps You Should Freeze for Stock

• Onions of any kind, including shallots: skin, top, root end.
• Scallions: anything you don't use.
• Garlic: skin, any trim, germ (if you remove it).
• Carrot: skin, root, tips.
• Celery: any and all of it, although leaves are better put to use in soups and salads.

What not to put in vegetable soup?

For vegetable soup, avoid tough, stringy parts (like broccoli stalks, asparagus ends), cruciferous veggies (cabbage, cauliflower, Brussels sprouts) for potential bitterness, and strong-flavored roots (turnips, rutabagas) that can overpower; also skip moldy or spoiled produce and don't add too much salt early on. Some people dislike leeks or beets due to strong flavors, and starchy potatoes (like Russets) can break down too much. 

What are common mistakes in making stock?

Here are three common errors people make when making stock, and how to fix them, so yours always comes out ready to rock.

• MISTAKE #1: TOO HOT IN HERE. ...
• MISTAKE #2: ALL INGREDIENTS ARE NOT CREATED EQUAL. ...
• MISTAKE #3: FORGETTING TO FINISH.

What is the healthiest broth to use?

The healthiest broth is generally bone broth, particularly homemade from grass-fed animal bones (beef, chicken, turkey) simmered with vegetables and herbs, offering collagen, amino acids, and minerals for gut, skin, and joint health, while low-sodium or homemade options are best to control sodium intake. Opt for organic, grass-fed sources for higher quality and fewer contaminants. 

What is the difference between a vegetable stock and vegetable broth?

Vegetable broth cooks in less time (about 30 minutes) and is made with salt and other seasonings so it's ready to go as the start for your next soup. Stocks simmer upwards of two hours and are typically salt and season-free so the stock can be used as an ingredient in a recipe.

What should be avoided when making vegetable stock to prevent bitterness?

Things that *may* make broth bitter (avoid or use in moderation): onion skins, tough or woody herb stems, bitter greens like dandelion or mustard greens, too many bay leaves (more than 1-2), peppercorns, too many celery leaves, brassica or cabbage family trimmings - though we use broccoli stems all the time!

How long to boil veggie scraps for broth?

🍲 How to Make Vegetable Stock from Frozen Scraps

Fill with cold water to cover (about 10–12 cups). Add bay leaves, peppercorns, or fresh herbs if you like. Bring to a boil, then reduce to a gentle simmer for 1–2 hours. Strain and cool.

Is drinking vegetable broth good for you?

Yes, vegetable broth is generally healthy as it provides hydration, minerals, vitamins, and antioxidants from vegetables, supporting hydration, immunity, and digestion, especially when homemade with low sodium; store-bought versions can be high in salt, so checking labels or making your own is best.
 

What vegetables should I avoid in vegetable broth?

7 Vegetables to Avoid Adding to Vegetable Stock

• Leafy green parts of carrots and celery.
• Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale.
• Artichokes.
• Beets.
• Potatoes and sweet potatoes.
• Squash flesh, including winter squash and zucchini.
• Green beans.

What are some common mistakes when making vegetable soup?

Common mistakes in vegetable soup include skipping flavor foundations like sautéing aromatics and using a quality broth, adding all veggies at once (leading to mushy or unevenly cooked textures), under-seasoning or waiting until the end to add salt, and overcrowding the pot, which steams instead of simmers. Using too much heat, not chopping vegetables uniformly, and adding delicate greens too early also ruin texture and flavor. 

What vegetables can you put in broth?

Gather the vegetables: Into a large stock pot, add the celery, carrots, leek, onion, tomato, garlic, dried mushrooms, parsley, thyme, bay leaves, and black peppercorns. Simmer the stock: Set the stockpot over medium-high heat and bring it to a simmer.

Which vegetable is the king of all vegetables?

There isn't one single "King of Vegetables," as different vegetables are crowned by different cultures and reasons, but Eggplant (Brinjal) is widely called the King in South Asia for its versatility and nutrition, while Asparagus is known as the "Food of Kings" in Europe due to its historical luxury and health benefits, with some also crowning the humble Potato due to its global dominance. 

What are the 4 basic ingredients of stock?

The four essential components of a classic cooking stock are the nourishing element (bones/meat/vegetables), liquid (usually water), mirepoix (onions, carrots, celery), and aromatics (herbs/spices like parsley, thyme, peppercorns) for flavor depth, creating a fundamental base for soups, sauces, and other dishes.
 

What scraps can you save for broth?

Kitchen Scrap Vegetable Stock (or Meat Stock)

• skins and ends of allium, like onions, shallots, garlic, scallions and leeks.
• cobs of corn.
• ends and peels of root vegetables like carrots, parsnips, potatoes, beets.
• ends and leaves or fronds of stalks like celery, fennel and asparagus.
• stems of mushrooms.
• stems of herbs.

What was JFK's favorite soup?

President Kennedy was particularly fond of soup--New England Fish Chowder was a favorite. He has been described as a "soup, sandwich and fruit" man for lunch--always soup though.

Which broth is the healthiest?

The healthiest broth is generally bone broth, particularly homemade from grass-fed animal bones (beef, chicken, turkey) simmered with vegetables and herbs, offering collagen, amino acids, and minerals for gut, skin, and joint health, while low-sodium or homemade options are best to control sodium intake. Opt for organic, grass-fed sources for higher quality and fewer contaminants. 

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