Vegetable Broth

2012-11-12_1352732173Get into the habit of stashing your fresh veggie scraps in a gallon ziplock bag in the freezer. When the bag is full, it’s broth-makin’ time! Here’s a list of ideas for scraps you can save. Almost anything goes. Just avoid using hot pepper, potatoes, or sweet potatoes.

  • onion skins and ends
  • garlic skin
  • carrot peels
  • fresh herb stems: parsly, cilantro, basil, thyme, etc.
  • broccoli stems
  • woody asparagus ends
  • tomato stems
  • cucumber peels
  • celery leaves
  • sweet pepper cores and seeds
  • any leftover, fresh vegetable pieces: onions, carrots, squash, zucchini, sweet pepper, celery, herbs, etc.

 

 

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Vegetable Broth
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Vegetable Broth
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Ingredients
  • 1 gallon bag of vegetable scraps
  • 10 whole black peppercorns optional
  • 4-5 quarts filtered water
Prep Time -5min
Cook Time -6-8hours
Ingredients
  • 1 gallon bag of vegetable scraps
  • 10 whole black peppercorns optional
  • 4-5 quarts filtered water
Prep Time -5min
Cook Time -6-8hours
Instructions
  1. Place vegetable scraps in the slow cooker. Be sure to use a large slow cooker, at least 6 quarts.
  2. Add enough filtered water to cover the veggies and fill the container to about 1 inch from the top.
  3. Stir in peppercorns, if using.
  4. Cook on the LOW setting overnight, about 6-8 hours.
  5. Pour the broth through a mesh strainer to remove the solids. Cover the broth and cool in the refrigerator. Salt to taste before serving.
  6. Store your broth in the refrigerator for 3-4 days or freeze for up to 3 months.
Recipe Notes

Want to use the stove instead of a slow cooker? It's the same recipe just use a very large stock pot over low heat, cover with lid, and keep it at a low simmer for 4-5 hours. Do not boil, and stir occasionally. Strain and store as instructed above.

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