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 make your own vegetable stock from scraps? Saves money and you know exactly what’s in there.
Place all frozen veggie scraps in large stock pot or crock pot with water and spices and bring to a boil.
Turn heat down to medium-low, cover, and let simmer for 30-40 minutes.
Allow to cool, then strain out veggie scraps in a colander and large bowl.
Pour into mason jars and keep in the refrigerator and/or into quart-size freezer bags to store in freezer.
Ice trays are great for freezing 1 Tbsp portion sizes.
Video
Notes
Salt is a big thing when comparing homemade broth to store-bought. The prepackaged versions are loaded with salt and have about 600 mg of sodium per one-cup serving, which is nearly 1/2 of the recommended daily allowance.Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.