Homemade Vegetable Broth Plus Five Tips to Reduce Food Waste
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.
I try to freeze everything. Happy Earth Day to you!
Me too Bethany! I always have a stocked freezer.
I could really go for some of this soup right now!! Mm thanks for sharing
I never thought of keeping veggie scraps for a stock, but it is a great idea. I keep Parmesan rinds for the same reason
Marinka, I love the idea of parmesan rinds!
I’m definitely going to try this! I’m all about saving money and helping the planet too. It’s a win win! =)
Oh, yes, I have so many thrown out veggies in my house lol. I always feel so bad composting them.
Homemade broths are the best! They save money, waste, and most importantly, you know all the ingredients. Your broth sounds wonderful. Perfect for a good soup!
Yum! I’ve heard this is pretty easy to make and basically that you can use all of your leftover veggie scraps! 🙂