How to Make Homemade Vegetable Broth

I am usually very conscious of my waste stream.

homemade vegetable broth 2
homemade vegetable broth 4ever!

 

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 Andrea Bertoli 569 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Sales Manager for CleanTechnica. Follow my delicious adventures on Instagram

2 Comments

    • i love that you guys do this too! i was amazed that there was so much flavor without all the salt and other weird additives like in ‘better than bouillon’ or whatevers. i am so stoked that we are moving into a new house with an actual fridge and freezer, so now i can save everything! wishing you well my friends :)

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