By making your own veggie broth you can:
- Reduce fats, salt, and even added sugars
- Use more of the veggies you purchase
- Save money
- Reduce packaging waste
- Get your children involved in the process!
Save your scraps
Over the next few weeks, save these veggie scraps as you are preparing meals: herbs and veggie peels, stems, skins, and leaves. Wash them very well and place in a freezer-safe bag. Keep the bag in your freezer.
Common veggie scraps that make a great broth:
- Onion skins
- Garlic ends
- Root vegetable peels, like carrots, potatoes, turnips, and parsnips
- Celery leaves
- Kale, Swiss chard, and spinach stems
- Mushroom stems
- Sage stems
- Green onion ends
Note: You can use veggies like broccoli, cauliflower, cabbage, and Brussels sprouts, but they tend to be bitter.
After collecting at least 2 cups of scraps, you can make broth following these simple directions:
INGREDIENTS:
- 2 cloves garlic
- 2 large onions
- 3 celery stalks
- 3 carrots
- 1 tablespoon oil
- 8 cups water
- Herbs and spices of choice
- 2 cups frozen veggie scraps
DIRECTIONS:
STEP 1 Wash all produce. Peel and dice garlic and onion. Dice celery. Chop carrots.
STEP 2 Heat oil in a large Dutch oven or stockpot over medium heat.
STEP 3 Add garlic, diced onions, celery stalks, and carrots. Cook until softened, about 5 minutes, stirring often.
STEP 4 Add water, frozen veggie scraps, 2 bay leaves, parsley, thyme, salt and pepper to taste. Bring to a boil.
STEP 5 Reduce heat to low and simmer, partially covered, for 45 minutes.
STEP 6 Pour the broth through a fine-mesh strainer or colander into a large heat-proof bowl or pot; discard solids.
STEP 7 Once the broth has cooled, transfer it to airtight plastic containers or 2-cup freezer bags.
*Refrigerate for up to 1 week. Freeze for up to 3 months.
using a multicooker (Instant Pot®)?
STEP 1: Choose sauté function. Sauté garlic and onion in oil, until onions are translucent.
STEP 2: Then add all of the rest of the ingredients.
STEP 3: Place the lid on the cooker and seal the steaming valve.
STEP 4: Choose manual function. Cook on high for 1 hour.
STEP 5: Allow for natural pressure release; usually about 30-40 minutes.
STEP 6: Follow steps 6 and 7 above.