Last year I learned that even scraps of veggies can be turned into delicious vegetable broth. I was so excited to try making my own vegetable stock.
As a kid, I would sometimes help my mom and grandma cook. I didn’t have a lot of interest in cooking but I liked to be involved so I would help set the table, go get things from the fridge or collect and toss out the scraps of veggies lying around.
To be honest, I had this preconceived notion that the ends of vegetables were inedible, probably learned from throwing away all the vegetable scraps.
Not So Fast! Those vegetables are perfectly fine.
Now that I’ve discovered how easy and simple this process is, I make it all the time.
Benefits of Making Your Own Vegetable Broth From Vegetable Scraps
You save the $2-$4 on vegetable broth in the store and you don’t have to buy the plasticized cardboard box the broth is sold in. By making your own vegetable broth, very little of the produce you buy at the grocery store goes into the trash.
If you buy organic vegetables, you’ll have an organic broth! Let’s be honest, if you are investing in organic foods, you should be getting your money’s worth from the produce and making a broth like this gives you one more product from your investment.
When you make your own broth you get to control the flavor and the ingredients. Don’t like too much salt. Great, don’t add any. When you are the chef you get to do whatcha want.
Here’s what you need
- Create a container in your freezer to store all the scraps of veggies. (I use old pickle jars)
- Store all ends of vegetables or vegetables that have wilted in the freezer bin.
- Add vegetables to a stock pot and add enough water to cover.
- Bring to a boil and cover and lower heat to simmer. Don’t leave it to boil or it will turn bitter.
- Simmer for about an hour.
- Add salt or other seasonings.
- Let it cool before adding to glass jars. Leave the lid on to reduce air born bacteria from finding your delicious broth.
- Strain the broth and store in the fridge for later or freeze (let broth come to room temperature before freezing or the glass may crack)
- Add the scraps to the compost bin.
To be honest our broth is mostly onion based because we use about 3 onions a week. But I also add some celery, carrots and sweet potatoes. You can also freeze vegetables that might have wilted before you used it but don’t use food if it’s moldy.
**My rule of thumb is if it’s got mold it’s got to go (into the compost bin).
Making your own broth out of vegetable left overs is a great additional step to the life cycle of your produce.
Eat, make broth, and then compost.
- Uses every bit of the produce to reduce food waste and save money
- Homemade broth uses zero plastic packaging (use glass instead of plastic baggies) and saves a trip to the grocery store
- Vegetable broth can be used to make soup, stock for mashed potatoes, stuffing, even to add flavor to other sautéed vegetables
This year I plan on using our vegetable broth to make homemade stuffing and of course our meatball soups (once the weather cools down).
What type of dish are you going to use your broth for?