Save money, reduce waste, and create something tasty with this homemade vegetable broth from scraps.
Hey all! Just dropping in with a quick recipe today for Recipe Redux. The theme this month is DIY kitchen essentials, and what’s more essential than a great tasting vegetable broth? Between soups, casseroles, cashew cheese and braising veggies, I find myself using vegetable broth at least once a week.
Too bad most store bought vegetable broth tastes pretty ick. Or it has a weird orange color (I’m looking at you Trader Joes!). It’s unfortunate, because a great tasting broth is essential for a great tasting dish.
A few years ago, I learned this trick for making vegetable broth from scraps. I simply keep a gallon ziplock bag in the freezer and throw in vegetable scraps as I cook. When it’s full, I cook the scraps with water in water in the slow cooker to make an easy homemade broth. Look at me – saving money, reducing waste AND creating something delicious in the process.
Make sure to use the right vegetables. If it tastes bitter, so will your broth and that’s no bueno. Cruciferous vegetables like broccoli, cauliflower, cabbage and brussels sprouts should go in compost instead. Same goes for eggplant, turnips, radishes, And while it’s fine to use vegetables that are a little past their prime, don’t use anything moldy or slimy. That probably goes without saying.
Now, what to save. Feel free to use the roots, stalks, leaves, ends, peelings, and skin of any of the following vegetables: onion, garlic, leeks, scallions, celery, carrot, parsley, thyme, sage, rosemary, mushrooms, bell pepper (not green), shallots, potatoes, pea pods, greens, asparagus, lettuce, green beans, squash, winter squash, and sweet potatoes.
This recipe makes quite a bit, so I keep about four cups in the fridge to use that week and store the rest in 4 cup portions in the freezer.
Oh, and if you happen to have a leftovers from a whole chicken, throw that in the crockpot with half a bag of vegetables to make chicken stock!
- 1 gallon ziplock bag full of vegetable scraps
- A couple garlic cloves
- 1 teaspoon salt and pepper
- Place the scraps in a slow cooker. Fill almost to the top with water. Cook on low heat for 8-10 hours. Let it sit in the slow cooker off heat to cool down. When warm to the touch, carefully drain into a colander over a large bowl. Store 4 cups in the fridge for immediate use and freeze the rest in 4 cup servings.