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: 3 quarts
Ingredients
- Onions – all parts including skins
- Garlic – all parts including skins
- Squash peels – Peels only not meat
- Mushrooms – all parts
- Okra – all parts
- Potato peels – not meat can cloud broth
- Scallions – all parts
- Schallots – all parts
- Spinach – full leaves and parts
- Squash peel – peels only not meat
- Tomatoes – all
- Zucchini – all
- Carrots – all
- Chives – all
- Cabbage – in moderation
- Broccoli – in moderation
- Lettuce – doesn’t do much for flavor add sparingly
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.
