Healthy Recipes

Published on September 17th, 2012 | by Andrea Bertoli


Homemade Vegetable Broth

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I am usually very conscious of my waste stream.

I feed the wormies food scraps, feed the birdies bread scraps, and recycle/reuse everything possible…. You can even use those ‘unusable’ parts of the veggies, which is another ongoing project. But I’ve been missing a large component of this for a long time now. I’ve finally undertaken the project of making my own broth.

The first week: corn cobs, carrot tops, kale stems, golden beet stems, broccoli stems, lots of fennel fronds, fresh onion, gobo, and herbs from the garden.

The second week: kale stems and cabbage stems, mushroom stems, parsnip and carrot tops, lots of leek tops, more fresh herbs… and some sea salt

How to make your own vegetable broth: Toss all the scraps/peelings into a big stockpot (mine is 8 quarts).  Simply add water to cover the vegetables, then bring to a boil.  Simmer for two hours or so.  Season to taste with dried herbs, salt, pepper, shoyu, what-have-you. If there is not enough flavor, simmer for another hour. 

The results: Two big jars of broth which can become a flavorful base for soups, grains, pasta, or eaten as-is for simple broth-for-dinner kinda nights.

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About the Author

Vegetarian chef, educator, blogger, and yogi based on the gathering isle of Oahu. Follow her foodie adventures at Vibrant Wellness Journal, Vibrant Wellness Education, Green Living Ideas and Green UPGRADER. Find more from Andrea on Facebook, , Instagram and Twitter.

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