Homemade vegetable broth with scraps
Homemade vegetable broth with scraps may sound intimidating but it is actually quite simple to make! Making veggie stock from kitchen scraps is a great way to reduce waste and save money.
Equipment
- 1 Fine Mesh Strainer or Cheesecloth
Ingredients
- 1 gallon-sized bag of frozen vegetable scraps (carrot peels, onion peels, peppers, etc. - see notes)
- 10-12 cups water
- 1 bayleaf
- 1- 1 ½ teaspoons salt
Instructions
- Add all ingredients to a large stock pot. The vegetable scraps can be cooked from frozen.
- Bring the broth to a boil. This will take about 20 minutes since the scraps are frozen.
- Once the broth comes to a boil, reduce the heat, cover with a lid and simmer for 1 to 3 hours to allow the flavors to develop.
- Turn off the heat and let stand for 15-20 minutes to slightly cool.
- Strain the broth into another large pot or bowl using a fine mesh strainer or a cheesecloth. You may have to work in batches depending on the size of your pot.
- Use the broth immediate or store it in air tight containers. It will store in the fridge for up to a week and the freeze for up to 3 months.
Notes
Veggie Scrap Recommendations:
- Use the ends and peels of onions, celery, carrots and garlic. These key ingredients create the flavor base for both!
- Add in bell pepper cores, mushroom ends, tomato ends, corn cobs, potato peels, stems of herbs, leeks and green onions.
- Limit cruciferous vegetables such as cabbage, broccoli, cauliflower and brussel sprouts as they can leave a distinct bitter flavor in the veggie stock.
- Feel free to add extra herbs, spices or vegetables for additional flavor.
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