When a recipe calls for vegetable broth, you have quite a lot of options for which type to use. I keep a variety of veggie broths in my cupboard or refrigerator, including broth in a carton, bouillon cubes and broth base.  While it’s very convenient having those available for quick use, you have no control over how much salt is added (sometimes a LOT).  Plus, some even have oil as an ingredient.  So, as part of my Bulk Cooking Series, I want to share my Homemade Vegetable Broth recipe.

STEP ONE
Start by saving every vegetable scrap you have. I’m talking about potato peels, onion skin, tomato cores, carrot peels and tops, celery ends, zucchini ends, kale spines, mushroom stems, cabbage core, etc., etc.  The only things you might choose not to keep are really strong vegetables like broccoli because they will end up overwhelming the flavor of your broth.

STEP TWO
Place all the veggie scraps in either a large Ziploc bag or a container with a lid. Then put the container in the freezer and continue adding veggie scraps until it is packed fulled.

STEP THREE
Place all the frozen veggie scraps in a large soup pot or crock-pot and cover completely with water.

STEP FOUR
Bring the water to a boil (for stove top method) and then turn the temperature down to simmer for a least one hour–longer is even better.  If you are using a crock-pot, set the temperature to high and cook for several hours. The longer you cook the broth, the richer the flavor will be.

STEP FIVE
As the broth cooks, it will start looking darker.  Stir occasionally to be sure all the vegetables are getting soft.  After an hour or several, when you smell the rich broth and can mash the veggies down with your spoon, you’re ready for the next step.

STEP SIX
Next you strain the broth from the vegetables. I like to use a wire colander because the mesh is fine. Ladle the broth and veggies into the colander,  then push and mash the liquid out of the vegetables.  Let the broth cool. Depending on my day, I sometimes put it in the refrigerator to cool overnight before going onto the next step.  Then I deposit the vegetable remains in my compost bin. 

STEP SEVEN
With a one-cup measure, I scoop the broth into cups. This batch created 14 cups of broth. You could also use glass jars or any container that can go into the freezer. Another option is to put some of the broth in an ice cube tray and freeze. Then pop the little broth cubes into a bag in the freezer for when you only need a small amount.

STEP EIGHT
Place the cups filled with broth into your freezer and let them freeze solidly.

STEP NINE
Remove frozen broth from cups and place them in a big Ziploc bag in the freezer.  The next time you need broth for a recipe, just grab some out of the freezer, pop them into your pot and they will melt as the dish cooks. Wash the cups and save them for the next time you make a pot of veggie broth.

TO WRAP IT UP
Making your own healthy vegetable broth is simple and saves you money because you’re just using veggie scraps from items you already purchased.  Plus, you are in complete control of all the ingredients.  You can add salt later if desired.

Thank you for sharing! 💚