Vegetable Broth
Make a delicious broth from your leftover vegitable trimmings, creating a delicious base for use in soups, stews, and sipping as is!
Servings: 6 1 cup per serving, makes 3 quarts
Calories: 407kcal
Cost: $3
Ingredients
- 1 gallon freezer bag mixed vegetable scraps about 8–10 cups
- 3 quarts water
- 2 teaspoon salt optional
- 2 leaves bay leaves optional
- 1 teaspoon whole peppercorns optional
Instructions
- collect in gallon freezer bag all veggie scraps until bag is full. Place scraps in stock pot, and fill with 3 quarts water.
- Bring to boil for 3-5 minutes, then reduce heat to a slow simmer and allow to simmer for 2 - 6 hours.
- While simmering, add in additional spices if desired, inlcuding salt and pepper to taste.
- Cool and store in fidge for up to 5 days, freeze in cubes for up to 6 months, or can with a hot water bath canner and store for up to 2 years.
Nutrition
Serving: 1cup | Calories: 407kcal | Carbohydrates: 86g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1096mg | Potassium: 1349mg | Fiber: 26g | Sugar: 0.01g | Vitamin A: 32062IU | Vitamin C: 66mg | Calcium: 178mg | Iron: 6mg
