Transform your kitchen scraps into a flavorful homemade vegetable broth with this simple recipe. Instead of tossing out those vegetable peels, stems, and leftover bits, you can use them to create a rich, savory broth that adds depth to your soups, stews, and other dishes.
This eco-friendly approach turns your kitchen leftovers into a delicious and nutritious staple. So, let’s dive into how you can make the most of your kitchen scraps and enjoy the taste of homemade broth.
Save Money and Reduce Waste
Homemade vegetable broth is the ultimate way to boost your cooking while saving money. We’ve all faced the dilemma in the grocery store, tempted by pricey organic broths. But here’s a game-changer: you can easily make your own, full of flavor, at a fraction of the cost.
Store-bought organic broths often cost $4-$5 for just 4 cups. In comparison, my simple method yields 28-30 cups of delicious, homemade broth using kitchen scraps. Not only does this save you money, but it also reduces waste and makes your meals taste even better. You’ll be amazed at how much you can save and the incredible flavor you can achieve with this easy, budget-friendly trick!
Making the Perfect Vegetable Broth
Making your own vegetable broth offers a creative freedom with no strict rules, allowing you to experiment and customize to your taste. The secret is to use scraps and bits that would otherwise be discarded.
These can include celery ends, onion peels, carrot tops, kale stems, mushroom stems, and zucchini ends. These ingredients, combined, create a rich and savory broth that turns what was once waste into liquid gold.
For a flavorful base, add 1-2 tablespoons of fresh or dried rosemary and thyme to infuse aromatic depth. Season generously with salt and pepper to enhance the taste. Including whole garlic cloves with their skins will further round out the flavor.
A quick tip: avoid adding fruits to your broth. While they are tasty on their own, their sweetness can interfere with the savory profile you’re aiming for. Stick to vegetables and herbs for the best results in your homemade broth.
How to Save and Use Vegetable Scraps
To simplify the process, I save my vegetable scraps in a dedicated container or a freezer bag, keeping them in the freezer. This method lets me gather a diverse range of scraps over time, building up a flavorful mix that’s ready to use.
I keep adding to my stash until I have a sufficient amount, ensuring a rich and varied flavor profile for the broth. When the collection is substantial enough, I’m all set to make a batch of easy, flavorful vegetable broth.
Homemade Vegetable Broth Recipe
Ingredients:
- A collection of vegetable scraps (e.g., celery ends, onion peels, carrot tops, kale stems, mushroom stems, zucchini ends)
- 1-2 tablespoons of fresh or dried rosemary
- 1-2 tablespoons of fresh or dried thyme
- 3-4 cloves of garlic (with skins on)
- Salt and pepper to taste
- Plenty of Water
Instructions:
1. Prepare the Scraps: Gather your vegetable scraps and store them in a container or freezer bag until you have enough to make broth. Be sure to keep them frozen until you’re ready to use them.
2. Transfer to Pot: When you’re ready to make the broth, transfer the frozen vegetable scraps into a generously sized pot. Then, add enough water to cover the scraps completely.
3. Bring to Boil: Place the pot on the stove and bring the water to a boil. As the vegetables start to heat up, they will begin to release their flavors, creating a flavorful base for your broth.
4. Simmer: Let it boil for a few minutes. Then, reduce the heat to very low and let the mixture simmer gently. For best results, allow it to simmer for about 5-6 hours. If you like, you can simmer it even longer for more richer flavor.
5. Cool and Strain: Once the simmering time is complete, turn off the heat and let the broth cool naturally. After it has cooled to a manageable temperature, strain the broth through a fine mesh sieve or cheesecloth to remove the vegetable scraps.
6. Store: Now, pour the strained broth into 32-ounce freezer containers. Let them cool completely. Then, seal and label each container before freezing your vegetable broth.
7. Use and Enjoy: Your homemade broth are now ready for use. Whenever you need a burst of flavor in your recipes, simply take a container out of the freezer. Then, enjoy the convenience and depth of flavor it brings to your dishes!
Easy and Healthy Homemade Vegetable Broth
Making homemade vegetable broth is both easy and rewarding. By using kitchen scraps and a few simple ingredients, you can create a tasty and budget-friendly broth that adds great flavor to your meals. The simmering process brings out deep, rich flavors that store-bought broths often lack.
Plus, making your own broth is healthier because it doesn’t have the additives and preservatives found in many store-bought versions. Keeping a batch in your freezer means you always have a delicious and wholesome ingredient ready to go. It’s a simple way to reduce waste, enjoy better flavor, and eat healthier.
For a tasty variation, check out my Korean broth recipe. It’s great for making delicious Korean soups and will add wonderful flavor to your dishes.
