Veggie Scrap Broth
Save those carrot ends, broccoli stems, onion ends and other scraps that come out of your kitchen and turn them into a delicious broth before composting the scraps. Add them to a large gallon-size bag in your freezer. When it’s full, it’s time to make Veggie Scrap Broth.
Ingredients
- 8 to 12 cups of frozen vegetable scraps
- Water to cover scraps
- 3 tablespoons Vegetable Broth Dry Mix
Vegetable Broth Dry Mix
- 4 tablespoons celery salt
- 4 tablespoons onion powder
- 4 tablespoons parsley
- 3 tablespoons garlic powder
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 tablespoon nutritional yeast
- 3 tablespoons thyme
- 1 tablespoon marjoram
- 1 teaspoon turmeric
- 1 teaspoon sage
Instructions
- Place frozen vegetable scraps in a large pot or slow cooker. This can include carrots, broccoli stems, onion and garlic chunks, green onions, mushrooms, leaves, celery, pepper cores, herb stems, leafy green stems, squash or sweet potato ends and more. There’s no set recipe or amount of each vegetable, so feel free to experiment with veggies you enjoy.
- Note: Too many onion or garlic paper peels, cruciferous vegetables and citrus peels will make your broth bitter.
- Fill your large pot or slow cooker pot with water until all scraps are covered and the pot is full.
- Optional: Add Vegetable Broth Dry Mix to the pot and stir. This will give your broth an extra flavor boost.
- Bring the pot of scraps to a boil, then reduce heat to simmer and cover the pot with a lid. If using a slow cooker, set to low cook. Check on and stir the veggie broth once an hour. The longer the simmer, the more flavor you’ll get. Taste as you go and when you’re happy with it, turn it off and let it cool slightly.
- Using a fine mesh strainer, strain your broth, removing the vegetable scraps. Pour into Souper Cubes and freeze for future soups or let broth cool and pour into glass jars. The broth is good for up to one week in the fridge.
Notes
I do not recommend salting veggie scrap broth when making it, and I instead recommend seasoning the dishes you’re using the veggie broth in.