Homemade Vegetable Broth Using Food Scraps
A simple and delicious recipe for homemade vegetable broth by using food scraps. A great way to use frozen vegetables and reduce food waste.
Ingredients
- 1 gallon bag Frozen Vegetable Scraps see below notes on veggies to include for best flavor
- 2 bay leaves
- 3 cloves garlic, smashed
- 1 tsp peppercorns
- 1 inch ginger (unpeeled), fresh
- 1 tbsp dried parsley (or fresh if you have it)
- 1 sprig rosemary, fresh
Instructions
- Place all the ingredients in a large stock pot
- Add enough water to completely cover the contents of the pot
- Place on medium high heat on the stove and bring to a boil
- Once boiling, reduce to low, cover and simmer on stove for 4-6 hours
- Strain until just broth remains. Store in fridge for up to 5-7 days or freeze for later use
Notes
Veggies I recommend using - carrots (peels and ends), onion (including skins), scallions, garlic (including skins), celery, (ends and leaves too) mushrooms (including the stems), slightly wilted mild greens (like spinach)
I place a gallon size bag in the freezer and add the above veggie scraps to it while I am cooking. After each use, I place it back in the freezer and make this soup once the freezer bag is full.