Did you just throw away all the ingredients used to make your homemade veggie broth? You may have. The concept is pretty simple. Take the vegetable parts that are usually thrown in the garbage or maybe in your compost and instead save it for some rainy day soup, or maybe some sitting by the fire soup!
What to use to make veggie broth
So let’s talk a little bit about what you could put in your ingredient list! First make sure you are washing them properly! Then throw in what you have…there is no absolute list of must haves. When I first read about this idea, I came up with my own favorite things to add in and I will definitely be sharing those with you a little later…
Affiliate links ahead! See disclaimer. Cook/prepare/care for food properly!
Throw it in the bag…
- Onion skin are awesome, throw it in the bag, yes the papery part! I like to throw in a whole onion if I can spare one, but it is not necessary.
- Celery ends, the parts that you normally cut off, throw it in the bag.
- Carrots, the ends are good but also if you peel the top layer off before using the carrot those shreds are great to use, so throw it in the bag!
- Potatoes, the peels are fine as long as you remove the sprouts. They say those are toxic. So beware! Also, no green potatoes, the same toxins in the sprouts are found in the green potatoes!
- I sometimes have bell peppers and I use the tops and the seeds, so throw them in the bag.
- I use kale quite often, in my Kale Salad Recipe, but I usually pull off the stems because sometimes they are bitter, but they still have some nutritional value so I… you guessed it I throw it in the bag!
- Mushroom, broccoli, the stems are great to use. So throw them in the bag!
- Cabbage, the outside leaves we usually just discard, but if you like you can throw them in the bag.
- So my favorite and secret ingredient… is ginger! I use ginger in my vegetable stir fry recipe (coming soon)! I usually buy a little extra to throw into the bag!
Okay, so I am sure that there are several vegetables I have not listed but would be fine to add into the bag. I do as always encourage you to do your own research, please make sure any item you put in is edible, and think of any other factors that might come into play such as special diets, etc…
So what is this bag we have thrown everything into? I usually use a ziplock freezer bag. I keep the bag in the freezer. Anytime I have ingredients to add, it just makes it pretty simple to just add it right in! I keep them frozen until I am ready to make a batch of vegetable broth. I also, will freeze the vegetable broth after I make it unless I made it for a specific reason. Like last time I made some for my husband because he was sick. He literally, drank the whole thing. He had a sinus infection. It did help him to feel better. Poor thing, obviously this is not a cure for anything though! It is nice to have something hot when you are sick like that though. Moving on…
I usually wait until I have a gallon sized bag filled. We have three boys plus my husband so I make a good bit! If you live alone, you can easily choose a smaller bag. The vegetable broth is freezable though so if you want you can make enough for next time too! 🙂
So pull your bag out of the freezer, and place it in a large broth pot. Cover with water. Add your favorites spices, and maybe a bay leaf! I like to add ginger powder, garlic powder, salt, pepper, and celery salt.
Bring mixture to a boil, and simmer for 1 hour. Strain out the pulp and keep the awesome liquid. Let it cool and freeze it, or use it!
Cook food properly! See disclaimer.
Homemade Veggie Broth:
- Onions, all even papery skin
- Garlic, all even papery skin
- Potatoes, peels or meaty part of tater…no sprouts, and no green potatoes, they can be toxic
- Green peppers, the ends and seeds
- Celery, odds and ends
- Carrots, odds, ends and peels
- Mushrooms, stems
- Broccoli, stems
- Ginger, a good 1/4 – 1/2 inch size piece is great!
- 1-2 bay leaf
- garlic powder
- ginger powder
- celery salt
- Place ingredients in a large stock pot, and cover with water.
- Bring to a boil.
- Turn don’t heat, and simmer for one hour.
- Strain out pulp and keep the liquid.
- Let it cool and then freeze or use in your awesome soup immediately!
You can place it in the fridge for about 7 days. Or if you will 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 is so much more tasty and is fresh so it has many more benefits than store bought broth. Check out how to make bone broth too!
Below is a great infographic on making stock and bone broth at home.
Let Me Know What You Think
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