I usually make rice with water instead of broth (just in case I want to make rice pudding – yum!), but some recipes really are tastier with vegetable broth. I resist adding broth to my grocery list because it’s so expensive, and who knows what’s really in there. So, we’ve tried to make our own. We tried keeping a pot on the stove to throw our weekly vegetable cuttings into, but it got a little funky and we ended up composting those veggies and having soup without the broth. Then, the aha! moment… freeze the vegetable cuttings!
Here’s how it works…
As you cut your veggies and peel your carrots, or whenever you find some not-so-fresh but not-quite-bad celery in your fridge, throw the scraps into a freezer-safe container. Then, the next time you cut veggies, get the container out of the freezer and add more veggies. By the end of the week, you have enough scraps to make a great broth.
Throw the frozen veggies into the bottom of a stock pot (this is why it’s called a stock pot) and cover it with water. I think I use about 2-3 cups of frozen veggies and 6-8 cups of water. Bring the water to a boil and then reduce the heat and let it simmer for about 45 minutes. I usually add some seaweed or dried mushrooms and maybe some soy sauce, if it needs more flavor. Then, strain it into another pot and toss the soggy veggies into the compost. You can even freeze the broth if you don’t use it all!
What vegetables to use
- Onion – keep the top layer or two for your stock
- Carrot – save the peels, or throw 2-3 baby carrots in the stock
- Garlic – when you cut off the ends, throw them in the container for stock
- Mushroom stems
- Any other shavings (potato, turnip, parsnip)
What not to use
- Broccoli, cauliflower
- Leafy greens
- Beets (unless you want to be funny and make red pasta)