Save your vegetable scraps to make a homemade flavorful vegetable broth.
In celebration of Earth Day, the recipe redux theme for April is about reducing food waste, which is something I am very conscious of. One of the many ways that I use up food is to save my vegetable scraps and toss them in the freezer until there is enough to make a batch of fresh vegetable broth.
Not only is re-purposing veggie scraps good for the environment, it’s good for your wallet and your health too. One batch of this broth yields about 8 to 10 cups and it’s made from vegetables and water. That’s almost like getting a quart of vegetable broth for free, and there are no additives. You can use any combination of vegetables to make the broth, but I’ve found that scraps from milder tasting vegetables such as carrots, celery, onions, mushrooms and zucchini, green beans and tomatoes work the best.
Once you make your own broth, you will wonder why you ever bothered with the packaged stuff. Use it in soups and sauces in place of packaged broth. The broth can be stored your refrigerator for up to four days or freeze for six months.
- 1 tablespoon olive oil
- 1 large onion sliced
- 3-4 cloves of garlic
- 3-4 cups of vegetable scraps or
- 2 cups of chopped carrots
- 2 cups of chopped celery
- 1 - 2 tomatoes chopped
- few sprigs of fresh parsley, thyme,& bay leaf
- 8 cups of water
- add olive oil to large pot over medium heat
- add the onions and garlic and cook until they become translucent
- add remaining vegetables, herbs and water
- simmer on low for at least 1½ hours until vegetables become soft
- drain using a fine strainer pressing out as much liquid as possible
TIPS TO HELP REDUCE FOOD WASTE
Did you know that approximately 72 billion pounds of food is wasted each year? That is a lot of food! If each one of us were able to save one pound of food from going to waste, imagine what that would do for our environment! here are a few simple ways to use up your food. . .
- Eat more meals at home. Most restaurants have over-sized portions much of which goes to waste. When you do dine out, bring home the leftovers and eat them.
- Don’t over cook. Use up as much of the food that you prepare as possible. If you make extra plan to use it up in leftovers.
- Compost. Toss used up vegetables, coffee grinds, and egg shells in a compost bin and use in your garden and yard.
- Plan and shop smart. Plan out your meals ahead of time and make a list of ingredients that you will need, don’t buy more than you need OR plan your meals around ingredients that you have on hand.
- Preserve food. This can be canning or pickling seasonal foods to storing leftovers in the freezer.
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Click below to see how other reduxers are reducing food waste. . .