Stop spending money on store-bought veggie broth! Making your own is easy, cheap and fast. All you need to do is start saving all of your veggie scraps in an airtight bag or container and stick it in the freezer; this could include peels, stems, cores, seeds or any veggies that are on the verge of going bad (but not quite there yet). Once you have a decent veggie scrap stash, you can make some broth. This literally costs nothing to make, because those scraps would have ended up in the trash anyway. This is also healthier, as many store-bought broths have a lot of added salt or “natural flavors.”
For this batch of veggie broth, my bag consisted of bell pepper cores with seeds, carrot peels, green bean tips and kale stems. The most flavorful and colorful broths will come from veggies like peppers, mushrooms, tomatoes, carrots and onions. I saved up a little more than half of a large Ziploc bag which yielded about 8 cups of broth in the end.
- Various veggie peels, stems, cores, seeds, etc. frozen in an airtight bag or container
- Place frozen veggie scraps in a large pot. Add enough water just to cover them (this will result in a more concentrated broth. If you want a lighter tasting broth you can add more water).
- Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 1 hour.
- Remove as many veggie scraps as you can with a slotted spoon and toss in the trash. Strain the broth through a fine mesh strainer into another bowl.
- If you prefer, you can add sea salt at this point for extra flavor.
- Store in airtight containers in the fridge or freezer.
*Note: You can also make meat broth by using the bones. Again, save those in a bag/container in the freezer. When ready to make, use the same process as above.