Description
Making homemade vegetable broth has never been easier! Now you can make your own vegetable broth using kitchen scraps. There’s little waste and you always have fresh broth on hand.
Ingredients
Units
Scale
- 1 gallon bag of frozen veggie scraps, completely full
- 13–15 cups water
- 1 tsp. coriander seeds
- 1 tsp. whole peppercorns
- 2 bay leafs
- 1–2 sprigs each: fresh thyme, rosemary
- Optional extras: garlic, onions, parsley
Equipment
- Stock pot
- Slotted spoon or skimmer
- Strainer
- Storage containers
Instructions
- Add frozen vegetable scraps to a 6-quart stock pot. Add water and the remaining ingredients. You should have enough water in the pot where you can easily stir the vegetables.
- Cover and bring to a boil. Reduce heat to a bare simmer, and cook, uncovered, for 1 hour, stirring occasionally.
- Take the pot off the stove and remove all the vegetables with a slotted spoon or a skimmer.
- Set your strainer over a large bowl and pour the broth through. Broth should be clean and clear without any impurities. You can also run the broth through a cheesecloth.
- Cool completely at room temperature and then divide into storage containers or gallon size freezer bags. Store in the refrigerator for up to one week or freeze for up to 3 months.
Notes
- See recipe post for a list of vegetables that make the best veggie scrap broth and also vegetables that should be avoided.
Nutrition
- Serving Size: 1 cup
- Calories: 54
- Sugar: 3.1 g
- Sodium: 28.8 mg
- Fat: 0.2 g
- Carbohydrates: 12.5 g
- Protein: 1.4 g
- Cholesterol: 0 mg
