Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Homemade Pea Broth

Yield: Yields about 5-1/2 cups

When you buy fresh peas in the pod, this quick stock is a great way to make use of the pods, and will intensify the pea flavor of any dish you use it in. (It’s great for Pasta with Peas & Basil and Pea & Parsley Risotto). Be sure to rinse the leek roots and greens and the pea pods thoroughly before you make this stock.


  • 2 cups coarsely chopped leek greens (use the few inches of green nearest the root end, just beyond the whites), well rinsed
  • 2 cups parsley stems
  • 2 cups whole empty pea pods
  • 1 bay leaf
  • 1 or 2 sprigs thyme
  • 1 carrot, chopped
  • 1-1/2 tsp. salt

Nutritional Information

  • Nutritional Sample Size per cup
  • Calories (kcal) : 10
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 680
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • Put all the ingredients in a stock pot and add 7 cups cold water. Bring to a boil, lower the heat, and simmer for 35 minutes. Strain.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial