Happy Tuesday! Every Tuesday I share a small tip that I have found useful in my kitchen or home. They’re just little helpful tips that I feel will make your life easier or help you live a healthier life. Today I’m sharing a tip for making homemade vegetable broth from veggie scraps!
Because why waste vegetables if you don’t have to? I’m all about preventing waste whenever I can help it. This broth is also full of minerals, not unlike broth made from bones. It all goes back to using up every bit of our food that we can manage.
Here is what I do….
Whenever I have leftover tips and ends of veggies I place them in a resealable plastic bag in my freezer. Usually a big gallon bag, like the ones you see full of cookies at a bake sale. Once the bag is full, I make my soup!
Here’s what I do: I pour all the veggie scraps into a stock pot with water and let them simmer on low for 2-3 hours. Season the stock, strain veggies and discard. Store broth in the refrigerator or the freezer.
Use the vegetable broth in soups or replace water with your vegetable stock when cooking veggies or grains. This is also a great alternative for people who want a vegetarian-friendly broth to use in soups or stews. Not least because it’s so darn easy to make.
I have started dehydrating my veggie scraps. That way I can save money, and have scraps available anytime I need them. My Husband thought I was nuts. I than made bone broth with a chicken carcass from the night before and some of my veggie scraps. Now, I am a genius. I also use my stock pot with a pasta strainer. That way it helps to save time, I just lift out the strainer and there is the broth. I will use a smaller strainer if need.
What veggies make this broth taste the best?
Thank you!
Do you strain the broth after simmering?
Yes, I forgot to mention that. I’ll fix that. Thank you!
great idea. do you cook them frozen?
Yes! 🙂