Do you ever feel a little bad about all the vegetable scraps that pile up while you’re preparing a meal? Onion peels (are they called peels?), the tops/stems of peppers, tomatoes, eggplants, broccoli and squashes – it’s a crazy amount of food in the end that you aren’t using in the actual recipe!
I did eventually start a vermicycle compost bin, which is a HUGE help, but one thing I love to do with these veggie scraps is use them again for my own personal mealtime gain before feeding them to the compost worms.
This vegetable broth recipe is a super simple solution to that problem that basically produces an entirely new meal AND will help you feel less wasteful. A win-win!
Store all of your vegetable scraps in the freezer in a gallon-size bag and simply continue adding to it each time you cook. Then, whenever you need vegetable broth for cooking, all you need to do is follow these easy steps and you’ll have at-the-ready homemade broth.
What You Do:
- Boil a large pot of water
- Put a good amount of the frozen veggies directly into the boiling water
- Boil down until the veggies are soft and the water is visibly broth-like. Add salt or pepper if desired.
- Drain the water through a strainer directly into another large pot and it’s ready!
Pro Tip: Eliminate a step and make your dinner prep easier by making the broth ahead of time and freezing it. Then you can just defrost and use! (This photo is not great but this is a half-gallon container and I filled two with just one pot. Win!)