Vegetable Broth
Here's a simple, flavorful recipe for a Vegetable Broth using leftover vegetable scraps that you’ve saved in the freezer. This is a fantastic way to reduce food waste while making a delicious, nutritious broth that’s perfect for soups, risottos, stews, and more!
This leftover vegetable broth is not only sustainable and delicious, but it’s also versatile for a wide variety of dishes. Whether you’re making soup, risotto, or just want to add a flavorful base to a recipe, this broth will enrich your meals while helping you minimize food waste. Enjoy!
Ingredients:
- 4–6 cups of leftover vegetable scraps (onions, garlic skins, carrot peels, celery leaves, potato peels, corn cobs, mushroom stems, etc.)
- 1–2 bay leaves
- 6–8 whole peppercorns
- 1 tablespoon dried herbs (such as thyme, rosemary, oregano, or parsley)
- 2 tablespoons olive oil (optional, for sautéing)
- 1 teaspoon salt (adjust to taste)
- 1–2 dried or fresh herbs sprigs (optional—think sage, dill, or tarragon)
- 10–12 cups of water (or enough to cover the scraps)
- 1–2 tablespoons of apple cider vinegar (optional, helps extract minerals from the vegetables)
Instructions:
1. Gather Your Scraps:
- Pull out your frozen vegetable scraps from the freezer—these could include ends, peels, or odd pieces that you’d normally throw away. Common scraps include onion peels, carrot tops, broccoli stems, celery leaves, and mushroom stems. If you have more than 6 cups, that’s great! If not, that’s perfectly fine—just adjust the water and seasoning accordingly.
2. Sauté (Optional but Adds Flavor):
- If you want a richer flavor, heat 2 tablespoons of olive oil in a large pot over medium heat. Add any aromatic scraps like onion skins, garlic, and celery stalks and sauté for 5–7 minutes until they soften and become fragrant. This step is optional but adds depth to the broth.
3. Add the Rest of the Scraps:
- Add the remaining vegetable scraps to the pot. Throw in any leftover herbs, bay leaves, peppercorns, and salt. You can also add a splash of apple cider vinegar at this point to help release the minerals from the veggies.
4. Add Water:
- Pour in 10–12 cups of water (or enough to cover your scraps). Stir to combine everything.
5. Simmer the Broth:
- Bring the water to a boil, then reduce the heat to low and simmer uncovered for **45 minutes to 1 hour**. The longer you let it simmer, the more concentrated and flavorful the broth will be. Taste periodically and adjust the salt or seasoning as needed. You can also add more water if the broth becomes too concentrated.
6. Strain and Store:
- Once your broth is ready, strain it through a fine mesh sieve or cheesecloth to remove the vegetable solids. Discard the scraps or compost them if you prefer.
7. Cool and Store:
- Let the broth cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months. You can freeze it in ice cube trays for smaller portions or store it in larger containers.
Tips:
- Customize the Flavor: If you have certain vegetable scraps you love (e.g., roasted tomato ends, corn cobs), feel free to add those for more unique flavor.
- Low-Sodium Option: For a low-sodium broth, reduce or omit the added salt, especially if you plan to use the broth in recipes where you can control the seasoning.
- Herb Options: Fresh herbs like rosemary, thyme, or parsley work well. You can add a few stems at the end of the cooking process for extra fragrance.