Rather than waste all those veggie scraps–leek greens, cabbage cores, green onion tops, carrot tops, zucchini and squash ends, broccoli stalks, ugly potato pieces, etc.–why not use them to make your own veggie broth?! Saves money and you know exactly what’s in there! During the week (or 2 weeks), as I’m chopping veggies, I save all the scraps in a gallon size freezer bag and keep them in my freezer. Here’s a bag I just started with baby carrots that were on the verge of going bad and the outer leaves of Napa cabbage that had those brown spots on them.
When the bag gets full, I know it’s time to make broth. I dump the scraps into a large stock pot, and fill it with water and spices like:
- 2 bay leaves
- Italian seasoning (oregano, parsley, basil, etc.)
- Worcestershire sauce (without anchovies)
- or any seasonings you like
Use whatever spices you like, but remember, so it can be used in many different recipes, don’t get too crazy.
Bring to a boil, then turn heat down to medium-low, cover, and let simmer for 30-40 minutes. Allow to cool, then strain out veggie scraps in drainer and large bowl.
Pour into mason jars and keep in the refrigerator and/or into quart-size freezer bags to store in freezer. One batch makes 4 quarts of broth, so I usually pour into 2 quart mason jars and 2 quart freezer bags. I use this broth for many purposes, and add salt and more seasonings while I’m cooking, depending what I’m using it in. Examples:
- stir fry veggies in, instead of oil
- add to hummus, instead of plain water
- add to salsas
- stock for soups
- add to sauces and dips, when needing to thin out
Ice cube trays can also be used, if you would like to be able to pull out approximately 1 Tbsp at a time for sauteing. Just pour the veggie stock into trays and freeze. When they are solid, pop the cubes out and store in a freezer bag for easy use. So simple and handy!
I love the idea of not wasting scraps and making my own broth! Saves money, and I know exactly what’s in my broth, unlike the bought brands.
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