Description
Use the stovetop and slow cooker to turn vegetable scraps into a flavorful homemade vegetable broth. It’s cheap, easy, and delicious.
Ingredients
Scale
- 1-gallon size bag full of vegetable scraps (onions, carrots, celery, bell peppers, mushrooms)
- Enough water to cover the vegetables, they should start to float
Instructions
- Collect your scraps: Whenever you're cooking with vegetables, save the odds and ends that you would usually discard. This includes things like onion skins, carrot tops and peels, celery leaves and ends, garlic cloves, herb stems, mushroom stems, and more. Store them in the freezer in a gallon-size freezer-safe bag until ready to use.
- Stovetop: Add the vegetables to a pot and cover with enough water, some of the vegetables should start to float and be able to stir freely. Bring to a boil, lower to a gentle simmer, and cook covered for 1 hour (up to 2 hours).
- Slow cooker: Add the vegetables to a pot and cover with enough water, some of the vegetables should start to float. Cook for 4 hours on high or 8 hours on low.
- Let it cool before handling.
- Strain: Use a fine mesh strainer and a large pot or bowl to drain the vegetables and catch the broth. Discard the scraps.
- Measure out the vegetable broth into containers.
- Store in the refrigerator or freeze to use later.
Notes
This is salt-free, you can add salt during the cooking process, after, or as needed when using it in a recipe. If you add salt before the cooking process, be cautious of any liquid evaporation.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: stovetop, slow cooker
- Cuisine: american
