Even though it may sound complicated and time consuming, homemade vegetable is a lot easier to make than you might think. All you have to do is toss your vegetable scraps into a stock pot, add some water along with a few fresh herbs and simmer away.
Homemade broth is cost effective too, especially when you are re-purposing those scraps that you would normally throw away. I keep a collection of scraps in my freezer and when I have enough, they are made into a broth that is made only with vegetables and no other foreign ingredients.
There are no specific vegetables to use for the broth, but I’ve found that carrot peels, celery, onions, mushrooms, zucchini, green beans, tomatoes, stems from herbs work well. Cruciferous vegetables such as broccoli, Brussels sprouts, and cauliflower have a strong flavor, I will only use those when I’m making broth for broccoli or cauliflower soup. You will need about three to four cups of scraps to make eight to ten cups of broth.
Once you make your own broth, you will wonder why you ever bothered with the packaged stuff. You can store the broth in your refrigerator for up to four days or freeze for six months.