Scrap Vegetable Broth
Reduce food waste and packaging by making this Scrap Vegetable Broth! It is very easy to make and tastes so much better than the packaged varieties.
Prep Time5 mins
Cook Time30 mins
Servings: 1 quart
Calories: 50kcal
Ingredients
- 3 cups frozen vegetable scraps
- 5-6 cups water
Optional Ingredients
- 2 bay leaves
- salt to taste I usually add this later when I'm using the vegetable broth in a recipe
Instructions
- Place frozen vegetable scraps in a pasta insert if you have one. Place insert in pot. If you do not have an insert, just place the vegetable directly in the pot. You can use more or less vegetable scraps depending on how much broth you want to make and how strong you want it to be.
- Add 5-6 cups of water so that scraps are submerged. They do not need to be completely covered with water since they will cook down.
- Bring water to a boil and then reduce heat and cover. Simmer on low for 30 minutes to one hour.
- If you used a pasta insert, remove insert and vegetables. If you did not use a pasta insert, place a strainer in a large bowl and carefully pour or ladle your broth through the strainer. You may want to strain again through a finer strainer if you want a perfectly clear broth. Compost the cooked vegetable scraps.
- Use immediately or keep in fridge for up to one week. If freezing, in order to avoid shattered jars, make sure to let broth cool first and do not overfill jars. They should be filled below the "shoulder" of the jar. It also helps to loosely place the lid on the jars rather than tightening completely.
Notes
Nutritional information is based on a rough estimate and is by quart.