Making vegetable broth and stock is a great way to utilize vegetable scraps and unused veggies you bring home with Double Up Food Bucks. From the top of a carrot to the root of an onion, the list of usable leftovers is long! And when you save scraps in the freezer, you always have ingredients on hand to make a nutritious and flavorful base for soups, stews, rice, risotto, and more.

Broth vs. Stock: What’s the difference?

When it comes to vegetable broth and stock, there are a few subtle differences. Broth is made from trimmed, roughly chopped vegetables, making veggie scraps the perfect main ingredient. Vegetable stock is typically made with untrimmed, sometimes whole vegetables with leaves, stems, and peels intact. 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.

Veggies to use in broth and stocks:

• Aromatic vegetables are fantastic in broth and stocks and include onions, shallots, scallions, celery, garlic, carrots, leeks, and even bell peppers.
• Leafy greens like kale and spinach can add valuable nutrients to stock but consider adding them at the end of the simmer.
• Tomatoes can be an excellent addition but try to avoid seeds.
• Squash, especially winter squash peels, can be a delicious addition. And zucchini too!
• Root vegetables can add depth but use sparingly to avoid too much starch.

Veggies to avoid:

• Cruciferous veggies, including broccoli and most cabbage, can turn the broth/stock bitter.

Vegetable Broth 5 Ways

Here is a list of 5 simple vegetable broths and stocks, made with veggies scraps and some spice rack staples. If you opt for stock, use whole veggies, simmer for longer, and consider leaving out the seasonings. Vegetable broth and stock can be kept in the fridge for 3-4 days and can also be frozen.

Easy Vegetable Broth (adapted from Eating Well)
Servings: 6

Ingredients to simmer for 30 minutes (or 2 hours for a stock):
8 cups water
4 cups vegetable scraps – like carrots, onions, and/or celery

Seasoning to consider:
Salt and pepper
1 bay leaf
2 tsp dried thyme and/or parsley

Immunity Boost Vegetable Broth (adapted from Veganosity)
Servings: 6

Ingredients to simmer for 30 minutes (or 2 hours for a stock):
8 cups water
3-4 cups vegetable scraps – like carrots, onions, and/or celery
1 lemon
1 inch of fresh ginger
1-2 cloves of garlic

Seasoning to consider:
Salt and pepper
Fresh or frozen herbs or herb stems
1-2 tbsp oregano or sage
1-2 tsp turmeric
1 tsp cayenne pepper

Corn Stock (adapted from Tasting Table)
Servings: 6

Ingredients to simmer for 30 minutes (or 2 hours for a stock):
8 cups water
4 corn on the cobs
1-2 cups vegetable scraps – like onions, and/or celery
1-2 cloves of garlic

Seasoning to consider:
Salt and pepper
Parsley stems
1 bay leaf

Umami Vegetable Broth (adapted from Wallflower Kitchen)
Servings: 6

Ingredients to simmer for 30 minutes (or 2 hours for a stock):
8 cups water
3-4 cups vegetable scraps – like carrots, onions, and/or celery
1 cup kale, spinach or other leafy greens
½ cup mushrooms
1-2 cloves of garlic

Seasoning to consider:
Salt and pepper
Small handful of dried seaweed
1-2 tbsp soy sauce

Mineral Broth (adapted from Rebecca Katz)
Servings: 6

Ingredients to simmer for 30 minutes (or 2 hours for a stock):
8 cups water
3 cups vegetable scraps – like carrots, onions, and/or celery
1-2 red potatoes or sweet potatoes
1-2 cloves of garlic

Seasoning to consider:
Salt and pepper
Parsley stems
1 bay leaf
1 whole allspice