How to Make Vegetable Broth
  • Your freezer bag full of vegetable scraps.
  • 6-7 springs of thyme
  • 5-6 stems of parsley (Don’t cut, just put it in)
  • 1 sprig rosemary
  • 5-10 peppercorns
  • Several full cloves of garlic (I put in lots of garlic cloves to make sure it’s got lots of great flavor.)
  • 2 bay leaves
  1. In your largest stock pot, place your vegetable scraps from your freezer bag, coarsely chopped.
  2. Add thyme, parsley, rosemary, peppercorns, garlic, and bay leaves.
  3. Fill stock pot with distilled water up to the top, then bring it to a rolling boil.
  4. Let it simmer, covered, for about an hour.
  5. Remove lid and allow broth to simmer for an additional 30minutes. (This will reduce and concentrate broth.)
  6. Remove from heat and allow to cool.
  7. Pour vegetable broth through strainer into pitcher.
  8. If you like your broth really clear, with no debris, then pour again through a cheesecloth or coffee filter. (I actually like the debris, so I only strain mine once.)
  9. Pour into ice cube trays, freeze, then place cubes into labeled freezer bags.
Recipe by Faithful Provisions at