Nutrition
Vegetable Scrap Broth
Vegetable scrap broth turns clean trimmings into stock—stretching produce value and lowering sodium versus many canned broths.
Vegetable scrap broth simmers onion skins, carrot ends, and herb stems into stock instead of trashing trimmings. Keep a freezer bag for scraps until you have enough volume; skip bitter or spoiled pieces.
Strain and portion into jars for soup bases and grain cooking. Sodium stays low when you control salt at the end.
Broth is not a full protein source—pair with legumes or meat in meals.
Common questions
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Which scraps should you avoid in broth?
Skip moldy, slimy, or brassica-heavy bits that turn bitter in long simmers. When smell is off, compost instead.
Related terms
Put Vegetable Scrap Broth into practice
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