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  • Jessie Alice Smith

Homemade Vegetable Broth

No shopping is required, this recipe uses veggie scraps and water!

Makes approximately 5 - 32oz containers of broth.

I hate to waste food. It's probably because of my upbringing and my parents who come from farming families. So, this whole process from start to finish makes me feel a little better about the food waste that we create. All you need to do is get a gallon bag and make some space in your freezer.


It also helps that homemade broth is leaps and bounds more delicious than store-bought and simply better for you.

 

Ingredients:

  • 1-gallon bag full of frozen vegetable scraps (I'd recommend using onion, carrots, celery, and garlic)

  • A few sprigs of thyme / 1 tbsp of dried

  • A few sprigs of rosemary / 1 tbsp of dried

  • 1 tsp of dried or chopped sage

  • As much water as it takes to fill your stock pot and cover the vegetables.

 

Directions:

  • Start by getting your gallon freezer bag and filling it up with all your veggie scraps from cooking. I use a lot of celery, carrots, onion, and garlic in my everyday cooking, so naturally, my bags are usually made up of those scraps. Keep adding them to your bag until it is basically full.

  • What you'll need...

  • Dump the full contents of the bag into a stock pot, with herbs, and fill it with water.

  • Bring the water to a boil, cover it, then reduce the heat to let simmer, for 15 - 20 minutes.

  • Every few minutes, stir and recover.

  • After 20 or so minutes, turn off the heat, and let cool slightly if you wish.

  • Remove as much of the veggie as possible, and discard.

  • Add in 3-4 cups of water.

  • Get your storage containers ready nearby and pour in the broth through a cheesecloth.

  • Leave about an inch or so at the top.

  • Let the finished broth cool completely and then freeze!


 

I wish I could take a picture of the smell because it is so so good...Use it later in soups, stews, casseroles, or whatever you like! Enjoy.


Photography by Jessie Alice Smith

#broth #recipe

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