Easy Homemade Vegetable Broth
Makes
8 cups
Ready In
30 minutes
Skill Level
Easy
Good For
Soups, cooking without oil
When I first learned about making my own vegetable broth, my first thought was how hard is this going to be?
I’m not much of a DIY kind of person, so if something has more than 2 steps I have a hard time making the effort to put it together (honestly!).
I used to compost all my veggie scraps until I moved to a town home and had no backyard to keep my composting bin. I gave up on the process for the time being but felt terrible about wasting all the wonderful and nutritious veggie scraps I collected every day.
I was thrilled to find out I could turn all the veggie scraps into vegetable broth easily, and I make it often enough that I always have some on hand.
The vegetable broth is so versatile, I can use for soups, flavoring when I cook rice or quinoa, and even when sauteing vegetables instead of using oil.
Making the vegetable broth
After placing all contents from my freezer bag in pot and adding water, the broth starts to come together beautifully.
Ingredients
- Scraps from any vegetable: seeds, skin, tops, ends, etc.
Step by Step Instructions
Step 1
Place all veggie scraps in a 1 gallon freezer bag or equivalent size container. Collect it overtime.
Step 2
Once your bag is full, place contents in a large pot and cover with water.
Step 3
Bring mixture to a boil. Then reduce it to medium low and cook covered for about 30 minutes.
Step 4
Remove from heat and let it cool.
Step 6
Add broth to mason jars or ice cube tray. They will stay fresh in the fridge for 1-2 weeks. Freeze ice cube tray and use it as needed.
Check out the video above as well to see how I detail the process. I create this video over a year ago, when I wasn’t so concerned about plastic use (yet!).
On the video I recommend using a plastic freezer bag, but you can also just use a freezer container. Or if you already have a freezer bag, you can use it over and over again, which is what I do.
I’d love to know how it turns out for you. Let me know in the comments!
Much love,
Angélica Renée
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