Did you just throw away all the ingredients used to make your Homemade Veggie Broth? You may have. The concept is pretty simple. Veggies scraps can be used to make a wonderful veggie broth that can be used in soups!
To Make Homemade Veggie Broth…Throw It In The Bag!
So in order to make Homemade Veggie Broth, you need to gather scraps. It usually takes me a couple of weeks to get enough scraps to make a batch. Check out the process of gathering awesome ingredients to make Homemade Veggie Broth below.
Grab a plastic freezer bag. Put your vegetable scraps in it. Freeze the bag until you are ready to make homemade veggie broth.
Homemade Veggie Broth Ingredients
- Onion and garlic skins – The paper that cover garlic and onions. You can throw in any extra onion and garlic bits that you have too.
- Celery ends and leaves
- Carrot ends, leaves, and peels. If you peel your carrots before eating them, the peel can be placed in the vegetable broth bag.
- Potatoes – Don’t include the “eyes” or green potatoes, because they contain a dangerous toxin.
- Bell pepper scraps and even the seeds.
- Kale or other green stems like broccoli
- Mushroom stems
- Cabbage and other greens – The outer leaves are usually discarded. Don’t include any moldy leaves!
- Ginger – I love including ginger. I throw in the skin peels and any leftover that I may have that I know I won’t use before it goes bad.
How to Make Homemade Veggie Broth
When your plastic freezer bag is full, it’s time to make veggie broth!
- Pull your plastic freezer bag full of scraps out of the freezer.
- Add the contents to a large stockpot.
- Add your favorite spices, and a bay leaf if you like. I like to add ginger powder, garlic powder, salt, pepper, and celery salt.
- Next, bring the mixture to a boil.
- Simmer for 1 hour.
- Then, strain out the pulp and keep the liquid.
- Allow the liquid to cool.
- Then you can either use it now (like in a soup) or freeze it for a later day.
You can place it in the fridge for about 7 days. Or if you’ll be using this in more than 7 days, you can freeze it.
To thaw, you can place it in the fridge for a couple of days. Sometimes I forget to thaw it and I just put it in a pan, and place it on medium low heat.
I like to add this to my soups and stews. Add it anywhere that you would add any other broth. It’s so much tastier and is fresh so it has many more benefits than store-bought broth. Check out how to make bone broth too!
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