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Homemade Vegetable Broth Made From Scraps


| 1/31/2019 10:01:00 AM


I love to make all kinds of soup but I dislike buying broth for several reasons:

So, I make my own broths.

My vegetable broth recipe cuts down on waste on two fronts—the packaging and the ingredients. Throughout the week, as I prep my vegetables, I throw very little into my compost bucket. Instead, I save all of these little bits for making broth. Because I chop more onions, carrots and celery than anything else, my scraps contain a lot of these mirepoix elements. They make tasty broth.

I also include the tops of celery—but not the green leafy carrot tops as they may lend a bitter flavor to my broth. I do add members of the brassica family in small amounts, such as cauliflower cores, broccoli that has seen better days or a bit of cabbage. However, too many of these can make your broth taste a bit bitter. Garlic cloves that have begun to dry out, the ends of green beans, tomato cores, corn cobs, pumpkin pulp, squash innards and leek tops all make excellent additions also, as do excess herbs.

I collect these bits in glass jars and containers and freeze them. As I collect more scraps, they go into the jars. Once I have amassed at least a few jars’ worth, I make broth using the recipe below. (Go here for more information on freezing food in glass jars.)



vegetable scraps broth frozen MEL
This large amount of frozen scraps will make several jars of vegetable broth

FAITHA
11/29/2019 10:15:29 AM

Is it possible to can the broth? That way it would be more shelf stable and not rely on electricity to preserve.




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