Homemade Veggie Broth: Waste Less, Flavor More! Don’t toss those veggie scraps! Turn onion skins, carrot peels, celery ends, and herb stems into a rich, homemade broth. Just simmer them in water with garlic, bay leaves, and peppercorns for an hour or two. Strain, and you’ve got a flavorful, nutrient-packed base for soups, stews, and sauces—plus, it’s totally free of preservatives! Store in the fridge for a week or freeze for later.