Here is a simple vegetable broth recipe. Simply save and freeze your vegetable peels and scraps! Especially good are carrot peels and ends, potato peels, cabbage leaves and stems, zucchini tops and bottoms, radish tops and bottoms, corn cobs, green bean ends, and mushroom ends.

Ingredients:

• Carrot peels and ends, potato peels, cabbage leaves and stems, zucchini tops and bottoms, radish tops and bottoms, corn cobs, green bean ends, and mushroom ends
• Water
• Peeled Onion & a Clove of Garlic (optional)
• Herbs – Dry or fresh – I used herbs de provence
• 1 tsp salt or more

 

Directions:

1. Put frozen vegetables into a large soup pot and add enough water to cover by an inch or two.
2. Bring to a boil and then simmer for 30 minutes, until all veggies are very soft.
3. Add salt to taste. Getting enough salt is critical to having a good flavor, but no more!
4. Let cool, then strain with a fine strainer into a container, and let settle for a minute or more.
5. Pour into another container, but leave the very bottom in the original container, leaving any solid bits behind.
6. Store for use within 10-14 days in the refrigerator, or freeze for later use.

Making your own broth is great for 2 big reasons.

– It’s a great use for otherwise throwaway vegetable parts.
– Your own broth doesn’t contain things like MSG, or yeast extracts, or excessive salt. Yummy Vegetarian doesn’t recommend those things!