How to Make Vegetable Broth Using Saved Kitchen Scraps
"Learn how to make homemade vegetable broth from saved kitchen scraps, and freeze it too. Reduce waste, save money, and enjoy delicious broth!..."
INGREDIENTS
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garlic, and plenty of it!
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onions, especially sweet onions
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celery
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carrots and carrot tops
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mushrooms and mushroom stems
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potatoes and potato skins
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tomatoes
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fresh herbs or remnants, such as the stems - sage, rosemary, thyme, basil, parsley, oregano, and bay leaves. Use dry herbs as needed.
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salt and pepper, to taste
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other welcome additions include: bell peppers, cabbage, corn (and spent corn cobs), kale, swiss chard, zucchini or other summer squash, hard squash, peas, green beans, leeks, bok choy, sweet potatoes, shallots, beet tops, garlic scapes, and eggplant.
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add any edible veggie trimmings or those that are about to go bad (e.g. limp celery, wilted basil, sprouted onions) but don’t include anything rotten or moldy in your collection.
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onion skins, woody herb stems, peppercorns, bitter greens, or too many celery leaves may make broth bitter. use broccoli & cauliflower only in moderation
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a splash of olive oil, coconut oil, or butter
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nutritional yeast
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canned tomatoes (paste or crushed)
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miso paste (mixed and dissolved in water before adding)
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concentrated vegetable bouillon
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