Homemade Vegetable Broth
Our Homemade Vegetable Broth is a thrifty outlaw's secret stash. Gather 'round, we're about to spill the beans on one of the best-kept secrets in the culinary Wild West – making your very own Homemade Vegetable Broth. It's an easy, healthy, and eco-friendly trick that'll make you the star of the veggie frontier. The trick is to save your kitchen scraps. While you're rustling up veggies to feed your hungry crew, don't toss out the unused portions. Instead, save 'em in the freezer like a true kitchen outlaw until you've got a whopping 16 cups worth. But keep in mind – only the cleanest, highest-quality scraps get to ride the range in your broth. We're talkin' peelings, stalks, and leaves from all your favourite veggies. Don't forget to save those unused bits from onions, carrots, celery, garlic, mushrooms, and a whole posse of other vegetables. Just remember, when it comes to cruciferous veggies like cabbage, broccoli, cauliflower, and Brussels sprouts, keep it in check 'cause they can be a bit on the bitter side. And those starchy hombres like potatoes and turnips might make your broth a tad cloudy, while beets will give it a devilish red hue.
Video
Ingredients
- 16 cups vegetable scraps
- 24 cups water
- 1 tsp coriander seeds
- 1 tsp whole peppercorns
- 2 bay leaves
- 1 tbsp Bragg soy seasoning or tamari
- 2 tsp Bestchestershire sauce or vegan worchestershire sauce
- 1 tsp dried mushroom powder
Instructions
- Place large stock pot on medium heat (insert a steamer basket if you have a large one that fits your stock pot). Add 16 cups vegetable scraps, 24 cups water, 1 tsp each coriander seeds and whole peppercorns, 2 bay leaves, 1 tbsp Bragg soy seasoning, 2 tsp Bestchestershire sauce, and 1 tsp dried mushroom powder.
- Cover and bring to a boil. Reduce heat to a bare simmer, and cook uncovered for 2–3 hours, or until broth has reduced by a couple of inches, tastes flavourful, and is nicely brown.
- Remove from heat and let cool. If using a steamer basket, lift above the broth and let the excess liquid drip out.
- Place a strainer over an 8-cup measuring cup and pour broth through the strainer into the measuring cup. The liquid should be clear and brown in colour. Pour into 4-cup storage containers.
- Store in the refrigerator for up to 10 days or freeze for up to 6 months. If you are freezing the containers, ensure the lids are on loosely. The liquid will expand. Once frozen, tighten up the lids.
Breakout Trick
Optional items to add if not already in the scraps — garlic cloves, onion, parsley, celery, carrot, rosemary, etc
Nutrition
Serving: 500mlCalories: 13kcalCarbohydrates: 2gProtein: 0.1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gSodium: 48mgPotassium: 20mgFiber: 0.3gSugar: 0.4gVitamin A: 5IUVitamin C: 1mgCalcium: 34mgIron: 0.2mg
Tried this recipe?Let us know how it was!
This worked exactly as written, thanks!
Perfect!
Great idea!