Carrot Tops (Greens) Vegetable Broth

Wondering what to do with those beautiful carrot greens?  I love to add them to homemade veggie broth.  If I'm not making broth within the week, I simply wash them, dry them in my salad spinner, roughly chop them, and then add them to my ongoing vegetable scraps freezer bag for the next time I make broth.

carrots, carrot tops, onions, garlic, celery, and spices in a dutch oven with water

Carrot tops, also known as carrot greens, are a great way to add additional flavor to your homemade broth.  And yes, you can absolutely add them to a chicken or beef broth as well.

a bunch of fresh dug carrots on a wooden board

What Is a Vegetable Scrap Soup Freezer Bag?
Let's talk first about the freezer vegetable scrap bag.  You can use any freezer safe bag or container that you'll leave in your freezer to add (washed) vegetable scraps to that are delicious in vegetable broth.  

What I don't use:  I tend to stay away from most cruciferous vegetables (broccoli, cauliflower, cabbage, brussels sprouts, etc.) and beets, which will impart a strong or bitter flavor and/or color to the broth.

What I do use:  I like to add carrots or carrot peels, carrot tops, onions, onion peels, celery stalks, celery leaves, tomatoes, herbs, kale leaves, kale stems, other assorted greens, mushrooms, and leek trimmings.

2 jars of vegetable broth sitting on a counter in a white kitchen

How Do I Make Homemade Vegetable Broth?
There are 2 basic ways of making homemade broth.  You can either:

1. Add water and the vegetables/vegetable scraps and simmer for 60 minutes or,

2. For even more flavor, sauté the vegetables/vegetable scraps in the pan with a little bit of oil, then once the vegetables have released some of their liquid (and flavors) add herbs and other optional ingredients, water, and simmer, for 60 minutes.  

**If you would like to cook this longer, it will make a more condensed and even more flavorful broth.** 

**If you would like to turn this into a chicken or beef broth, just add meat and/or bones to the simmering pot.**

chopped celery, carrots, onion, carrot tops, garlic, and spices in bowls

How To Make Carrot Tops (Greens) Vegetable Broth
I'm sharing a basic recipe, but you really can use a variety of vegetables and herbs, as noted above, and don't necessarily need to purchase vegetables specifically for making the broth.  If you are using scraps you have on hand, measure out how many cups of scraps before adding to the pan and cook using twice as much water as you have vegetables/herbs.

I always always add fresh or dried herbs.  A couple of bay leaves and a (generous) handful of parsley are my go-to, but I sometimes add others (thyme & rosemary are also favorites) as I have them. 

Optional ingredient to any vegetable stock is 4 Tablespoons of tomato paste.  It adds extra flavor that fits so well in many soups.  From time-to-time I even add a few Tablespoons of nutritional yeast for a bit more umami flavoring.

1.  Wash all vegetables and fresh herbs.  Cut the carrot greens away from the carrots, and reserve 4 carrots to use in this broth.  If there are more, either add them in or save them for use in another recipe.  Chop the carrot greens, whole carrots, onion, celery stalks and leaves, and garlic cloves roughly into chunks.
     If you are using vegetables from your scrap bag, so they are pre-washed & chopped, you can skip this step.

2. If you are first sautéing (recommended), heat a stock pot or dutch oven on medium heat.  Once warm, add 1 Tablespoon of oil to the pot (or water if you prefer to water sauté).  Add in your vegetables (not your herbs), salt and pepper and allow to sauté about 5 minutes, stirring them as needed to prevent burning.  Add the chopped garlic and allow it to become warmed, stirring to prevent burning.

3.  Add the remaining herbs and water.  Turn burner up to medium-high heat, cover with lid and allow to just come to a boil.  Add in tomato paste if using and stir.  

4.  Turn heat down to medium-low and simmer, covered loosely (leaving lid cracked) 60 minutes.  Longer is fine.  


frozen vegetable broth in souper cubes 2 cup container
souper cubes 2 cups freezer molds

How To Store Carrot Tops Vegetable Broth:
Store in the refrigerator in a jar or other container for up to 5 days.  Freeze and store in a freezer-safe container or bag for up to 4 months.  I use souper cubes freezer molds (affiliate link) and then transfer the frozen broth to freezer-safe containers.  

If you would like to pressure can, follow pressure canning instructions to do so safely.

How To Use Carrot Tops Vegetable Broth:
You can use this as a base for soups, stews, as the liquid in gravy, or to cook your beans or grains in.

2 jars of vegetable broth sitting on a counter in a white kitchen
the broth on the left has added tomato paste and the one on the right does not

find printable recipe here

Carrot Tops (Greens) Vegetable Broth

1 Tablespoon oil (sub with water if not using oil)
4 medium-sized carrots (not peeled), chopped
4 stalks celery (with leaves if available), chopped
1 medium-sized onion, with peels, chopped
Carrot greens from 1 bunch of carrots, chopped
4 whole garlic cloves, peeled and chopped
2 whole bay leaves
pinch salt & pepper
9 cups water
Optional: any other fresh or dried herbs that you would like to add
Optional: 3-4 Tablespoons tomato paste and/or 2-4 Tablespoons nutritional yeast

1.  Heat a large pot over medium heat.  Once warmed, add the oil (or water), carrots, celery, and onion.  Sprinkle with the pinch of salt and pepper and sauté, stirring frequently, for about 5 minutes to allow the vegetables to soften, release their juices, and begin to brown.  Stir in the garlic and sauté another minute, stirring frequently.   

2.  Add the water, carrot greens, bay leaves, and any additional herbs or spices you may be using.  Increase heat to medium-high, cover with a lid, and allow to just come to a boil.

3.  If using tomato paste and/or nutritional yeast, stir in now.  Decrease heat to medium-low, cover loosely (with a cracked lid), and allow to simmer 60 minutes.  If it simmers a little longer it will simply deepen the flavor.

4.  Taste to see if any additional salt, pepper, herbs, or spices is needed.

5.  Remove from heat and allow to cool slightly.  Strain into storage container(s).  (You can compost the solids or feed to chickens, pigs, etc.)  Store in refrigerator 5 days or in the freezer for up to 4 months.


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4 comments

  1. What a terrific idea, Staci...I usually find most scraps out the door to the compost bin. But this is perfect...and will be so handy when it's cold enough for warming soups & stews. Thanks for the how-to's!

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    1. It is indeed perfect for warming soups and stews. You're very welcome Mary!

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  2. Homemade vegetable broth is such a good thing to have around, and a great use of scraps! I use it in so many dishes.

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    Replies
    1. Yes, it is wonderful to have on hand, isn't it! Thanks Laurie!

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