Vegetable Broth From Kitchen Scraps

Here’s a great way to take your vegetable scraps and turn them into a delicious broth! I like to keep a jar of chicken or vegetable broth in the refrigerator at all times. It’s great to cook with, especially when sautéing vegetables, or making rice, or to just drink hot in a mug. I’ve been making this recipe lately and absolutely loving it! So simple to take leftover vegetable scraps from cooking, keep them in the freezer in a freezer bag and then twice a month make a big batch of broth using the scraps. Especially in the shoulder seasons when people tend to come down with colds, I love heating up some broth and just drinking it warm out of a mug to strengthen my immune system. Try this at home, its a great way to make the most out of your groceries!

Another trick if you are a meat eater and want to make chicken broth — About once a month I like to buy a rotisserie chicken from the grocery store for dinner. I save the bones from the chicken, and add them in to make a hearty chicken and vegetable broth.

Types of scraps I keep in the freezer bag: onion skins and ends, carrot peels and ends, celery, kale stems, mushroom stems, shallot peels and ends. and broccoli stems.


2 cloves of smashed garlic

fresh herbs like rosemary, parsley, thyme

2 bay leaves

5-10 whole pepper corns

one onion cut in half

2 whole carrots

2 stalks of celery

8 cups of water

3 cups of frozen vegetable scraps

bones from one whole chicken (optional)

add salt to taste


  1. Put all ingredients in a large pot.

  2. You can use a pressure cooker and cook for 30 min, or with a regular pot simmer on low heat with a lid for 2 hours.

  3. strain out all the vegetables (and optional chicken bones) and using a funnel store broth in mason jars. Tighten lid and refrigerate. Good for about 1 week.


Butternut Squash Coconut Chili

I found this recipe online and made some adjustments, but it is DELICIOUS. I've been trying to eat more vegetarian, and was searching for some ideas when I came across this gem. I often think that eating vegetarian means just being hungry and never getting full, but this dish does the trick. We as humans consume too much meat, for our health, and for our planet. It is much more sustainable to eat a plant based diet, so I'm trying to lean towards that direction. Anyway, enjoy this chili, its so damn good!!

You'll need a slow cooker or crock pot for this recipe!


Butternut Squash Coconut Chili


  • 1 medium onion, chopped

  • 2 stalks of celery, chopped

  • 2 carrots, peeled and chopped

  • 2 medium apples, peeled and diced

  • 2 cups of peeled + diced butternut squash

  • 4 cloves of garlic, peeled and finely minced (or 1 tsp of garlic powder)

  • 1 medium can of black beans, drained + rinsed

  • 1 medium can of chickpeas, drained + rinsed

  • 1 can (400ml) of low-fat coconut milk

  • 2 teaspoons of chili powder

  • 1 tablespoon of ground cumin

  • 1 teaspoon of dried oregano

  • 2 cups of vegetable broth

  • 2 tablespoons of tomato paste

  • salt and pepper to taste

  • 1 tablespoon of curry powder (optional; I added this to mine, and thought I made a wise choice.)

  • cooked rice or quinoa (optional)

  • chopped fresh cilantro, parsley or chives (for garnish)

  • shredded unsweetened coconut (for garnish)

  1. Place all ingredients except the garnishes/rice in a slow cooker. Cook on high heat for 4 hours (or low for 6-8 hours). Add more chili powder as desired. Add a pinch of cayenne pepper if you like chili on the spicy side. In the last 45 minutes of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add a bit more vegetable broth.

  2. Serve over rice or quinoa. Garnish with fresh herbs and shredded coconut.