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Homemade Veggie Broth
INGREDIENTS
Veggies and herb scraps. Here are some good ones to use:
celery
carrots
bell pepper
onion
garlic
corn cobs
zucchini
green onion
scallions
leeks
fennel
mushroom
aspargus
squash
potato skins
peppers
beet greens
tomato
cilantro
basil
dill
Veggies to ADVOID using:
kale
brussels sprouts
broccoli
cauliflower
anything spoiled
anything bitter
DIRECTIONS
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You know those ends of carrots and onions you throw away? Wll stop! As you prep other dishes throw your scraps into a large zip lock bag.
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Put the bag in the freezer until its full. When your bag is full you're ready to start your broth.
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Pour all the contents of the bag into a large soup pot and fill with water. Veggies should be completely covered with water.
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Add a pinch of salt, cover, and bring to a boil.
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Once boiling, turn off heat and let sit. I usually let mine sit for about an hour so all the falvors can really mix.
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Pour broth into a container (jar, tupperwear, whatever works) and store in fridge. If you have more than you know what to do with stick some in the freezer.