WANT EVEN MORE HEALTHY IDEAS FROM SHAPE YOUR FUTURE?
When you chop your veggies at dinnertime, how much produce ends up thrown away? You may think scraps like papery onion peels, carrot tops, lemon rinds and celery leaves belong in the trash, but they are actually money-saving ingredients. Instead of filling your garbage can, why not fill your freezer and make Homemade Vegetable Broth?
Why Your Wallet Will Thank You
Store-bought broth can cost anywhere from $2 to $5 per container. Depending on how often you cook with broth, that cost can add up fast! Homemade Vegetable Broth costs practically nothing because it uses scraps that would end up in the garbage anyway. Plus, it tastes amazing.
One month of stored veggies can make enough broth to last for several months when frozen.
Collect Your Scraps
While cooking throughout the week or month, save every (washed) veggie scrap you would normally toss. Examples include:
- Onion peels
- Celery and carrot tops
- Lemon rinds
- Avocado pits
- Broccoli, pepper or Kale stems
- Broccoli and celery leaves
- Leftover herbs
Every broth can taste a little different depending on what scraps you add, so embrace it! There’s no wrong answer or flavor. Peppers can add subtle spice, root vegetables add an earthy flavor, and citrus and herbs add a light freshness.
Store your scraps in a gallon-sized plastic bag in the freezer. Once the bag is full, it’s broth time!
Make the Broth
All you need for this recipe is a stock pot and a slotted spoon.
- Add your frozen veggie scraps and herbs, and 6-8 cups of water (enough to cover all the scraps) to a large stock pot. Bring to a rolling boil.
- Cover and turn the heat down to a gentle simmer for 4-6 hours. Add a little salt and pepper if desired. Your kitchen will start to smell incredible.
- Use a slotted spoon to pull the scraps and herbs from the stock pot or carefully pour it through a strainer to catch the remainders.
- Pour the broth into mason jars, plastic storage containers or washed pasta sauce jars and let it cool completely. Tightly secure the lid and store in the fridge for up to five days or in the freezer for up to six months.
How To Use Homemade Broth
You can use this broth in any recipe that calls for store-bought broth or stock or for other dinnertime staples:
- Cook rice or quinoa in broth instead of water for extra flavor
- Use it as a base in slow cooker meals
- Add a splash to your next stir-fry
- Cook pasta in a broth/water mix
- Use it in almost any stew or soup recipe
- Warm it up for a cozy drink on chilly winter days
Making homemade broth doesn’t have to be complicated, and it can work with whatever veggie and herb scraps you have on hand. Save what you can and enjoy!
For more healthy money-saving tips, learn how to regrow veggies from scraps and check out our budget-friendly recipe collection.