Homemade Veggie Scrap Broth
This homemade veggie scrap broth is so easy to make and a great way to use up your unwanted veggie parts! Delicious & resourceful.
Equipment
- Large Reusable Silicone Bag optional, for storing scraps
- Strainer
- Silicone Molds optional, if freezing broth
Ingredients
- around ½ pound to 1 pound of saved vegetable scraps
- around 12 to 16 cups water
- 2 teaspoons salt or taste
- 2 teaspoons black pepper or to taste
- Optional: 2 to 3 bay leaves
Instructions
- Save veggie scraps for a few weeks. Pleas read whole blog post for full details on what veggies to save and how to store. Empty out veggie scraps into a large pot.
- Depending on how much broth you want you can add 12 to 16 cups of water. I like to add about 1 to 2 teaspoons of salt and black pepper as well. You can also add in bay leaves.
- Bring to a boil over high heat. Then, boil on the stove for 30 minutes.
- Allow the veggie scrap broth to cool for 10 minutes.
- Use a strainer and a large bowl to pour the veggie scrap broth into. Taste the broth and see if you want to add in anymore salt or pepper for flavor.
- Once fully cooled add into glass jars or containers. I also like to freeze it.
Notes
- This is a rough recipe and estimation. You can use as little or as much water and veggie scraps as you like. There is no wrong way to do this. The less scraps you have the less water I would add so it is not so diluted and low in flavor.
- You can control the salt levels and add as much or as little salt as you like.
- If you need help I encourage you to read the full blog post through as I included a lot of information.
Tried this recipe?Let us know how it was!