Turn your veggie scraps into veggie broth! It’s so easy to do, and a great way to use up vegetables that are starting to go bad! You can also collect unused parts of produce like onions, celery, sweet potato and carrots and save them in a bag you keep in the freezer. Then, when the bag is full, use them to make this broth.
Do note that depending on what vegetables you use will depend on the color of the broth. I used purple sweet potato in one and it turned a purple color.
I like to store the broth in a large mason jar. It keeps in the fridge for up to 5 days, but you can store it in the freezer for up to 6 months. If you are going to store in the freezer make sure to leave at least an inch of room at the top for expansion.
Homemade Veggie Broth
Turn your veggie scraps into veggie broth. It’s so easy to do, and a great way to use up vegetables that are starting to go bad!
Servings 0
Equipment
- 1 Large Pot
Ingredients
- 8 cups Water
- 4-5 Garlic Cloves (chop or mince - can also add the peels)
- ½-1 tsp Salt (optional)
Optional Add-Ins
- Celery (any parts)
- Carrots (any parts)
- Mushrooms (any parts)
- Peppers (tops and ends)
- Herbs (parsley, rosemary, thyme
- Kale Stems
- Squash (any parts)
- Potatoes (any parts)
- Beets (any parts)
Instructions
- In a large pot (I use 5.5 qt) add in the garlic, water, veggies, herbs and seasonings. Bring to a boil then cover and simmer for 40 minutes.
- Place a strainer inside a large bowl. Then strain the broth contents out. Use a measuring cup with a spout pour to add the broth to a large mason jar with a lid. This broth can be stored in the fridge for up to 5 days or in the freezer for up to 6 months. Make sure to leave room at the top for expansion when freezing.
- *Also note depending on the vegetables you use will determine the color of the broth. I used purple sweet potato in one and it turned a purple color.
