Making your own broth is so easy and all you have to do is save your scraps. Saving ends of celery, onions, garlic, bell peppers, mushrooms, carrots and even lemon peels are all good things you can “stock” pile over a week or two to make your own vegetable broth. If you think a vegetable would taste good in a broth, make sure you save those scraps.
*I got this idea to start doing this after my wife picked up the THUG Kitchen cookbook. This recipe is one of the many awesome recipes in the THUG cookbook. We’ve been making our own broth since reading the book and it’s been a great. It tastes much better than the store bought broth, we save money, and cut down on waste. Try saving your scraps and in a couple weeks you can make your own broth too.
Step 1: Save your scraps
To start, just put your first scraps in a large freezer bag and store it in the freezer until you have more scraps the next time you cook. I fill up a large freezer bag about every 2 weeks with scraps. A large freezer bag equals about 10 cups of scraps, but you will only need 5 cups to make your batch of veggie broth.
Step 2: Start Simmering
Put half your bag (about 5 cups) into a large pot with 9 cups of water. Add a teaspoon of salt and some pepper for flavor. Throw in a bay leaf or two if you have them. Simmer uncovered for 1 hour to get all the flavor out of those veggies.
Step 3: Strain and Store
Take the pot off the heat and let it cool. Strain out all the veggies with a sieve and start pouring the broth into whatever container you want to store it in. I like to use a large mason jar. You can also use an ice cube tray to freeze for later. It’s also handy having vegetable broth in ice cube form for whenever you want to make just a single serving of soup.
Now you know how to make your own vegetable broth! Great for soups during the winter. Try out homemade broth with your favorite soup recipe.