We obviously cook a lot, which means we have quite a bit of food scraps. Some ingredients we use daily, such as onions, carrots, celery, shallots, herb stems and we always hated throwing them away (we don’t have composting YET). It finally dawned on us that those ingredients are the same used in vegetable broth! We immediately started a freezer bag for our vegetable scraps and awaited the day until we had enough. Here is a list of scraps that work well and accumulate quickly
Onion tops and skins
Green onion ends
Celery tops and bottoms
Remember that whatever scraps you add to the broth will add to the flavor. If you want to make a broth for Italian cooking make use of rosemary, parsley, and thyme scraps. Ginger peel, cilantro, and mushroom stems are perfect for Asian soups.
Making homemade broth is extremely easy to make and we promise, once you have homemade broth, you will never buy store bought again. It is also a great way to make use of scraps you may otherwise be throwing away. We freeze the broth in mason jars and transfer them to the fridge as needed.
Makes 8-9 cups
10 cups water
1 medium onion, cup in half
2 stalks of celery cut in thirds
2 carrots cut in thirds
3-4 cups frozen vegetable scraps
1 teaspoon sea salt
½ teaspoon freshly cracked pepper
Combine the ingredients in a large pot and bring to a boil. Continue boiling for 20 minutes then reduce heat and simmer. Let the broth simmer for at least an hour.
When the broth has developed a nice flavor, pour through a fine mesh strainer into a large bowl. Squeeze the vegetables to get the remaining broth out.
Add any additional salt to taste and use immediately or divide into smaller containers. This broth will keep in the fridge for up to a week. For long term storage freeze small quantities for easy access.