Use Those Scraps! Homemade Veggie Broth (or Chicken, Beef or Fish!)

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Course: Soup
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 - 1 cups
Calories: 86kcal


  • 2 tbsp olive oil
  • 1 quart onion cut into ¼’s
  • 1 quart carrot washed & chopped in 2” pieces
  • 1 quart celery washed & chopped in 2” pieces
  • 2 gallons water
  • ¼ cup garlic whole cloves smashed
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tbsp salt or to taste
  • 2 tsp pepper

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  • Heat olive oil in an extra large stock pot on high heat.
  • Add onions, celery, carrots, salt and pepper. Sauté on med-high until onions become translucent. This will take about 10mins. Stir occasionally.
  • Add crushed garlic and sauté another 10mins. Vegetables should break down and become soft and a brown fond should develope on the bottom of the pan.
  • Add thyme and bay leaves. Sauté another 2-3 mins.
  • Add water. Cover and bring to a strong boil
  • Remove cover and adjust heat to a steady simmer for 30-45mins, stir occasionally.
  • Season with salt, remove from heat and allow to cool.
  • Will keep 10 days in fridge or up to a year in the freezer.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


1. If you can afford organic produce this would be your best option. If not, wash your vegetables in vinegar water or vegetable wash.
2. Ideas to add for extra nutrients: Spices, Sea Vegetable, Beef bones, Chicken bones, Garlic, Pepper, Salt
3. The longer this cooks the more flavorful it will taste.


Calories: 86kcal


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