The only unsavory thing about cooking a meal with all the beautiful garden veggies you grew, is the thought of throwing away the scraps. You might say “I don’t throw mine out, I compost them!”. That’s great! BUT let’s get the rest of the goody out of them first! A basic broth from vegetable scraps is super healthy and extremely versatile. It can be used as the base for so many soups, stews, and sauces, or if you’re feeling a little under the weather, it can be a great vitamin boost. Don’t worry if you think you don’t have enough all at once, you can save everything in the freezer until you’re ready. You can store them in a ziplock bag, a reusable silicone bag, or if you have the space, you could also keep them in an airtight container. Every time you have scraps, add them to the collection. Before you know it, you’ll have more than enough to make your broth. Things like onions, carrots, celery, potatoes, and zucchini, all make for perfect additions. Make sure to add all the skins, peels, and leaves / tops too. They won’t add much flavor, but you’ll get a whole bunch of extra vitamins and minerals. The final flavor will vary almost every time because you won’t always have the same veggies or amounts. I tend to stay away from adding garlic, leafy greens, broccoli, and anything else that could possibly give it a bitter taste or too strong of a flavor. I also don’t add any seasonings when I make mine so I can use it in any recipe that calls for broth, but if you would like to add them to yours, you absolutely can. Now, this might seem like a no-brainer, but if you scrub your veggies good (including skins, peels, and ends) BEFORE you cut them up for your main recipe, then you will save yourself a lot of time and aggravation later (trust me on this). Have you ever tried scrubbing potato or carrot skins AFTER you peeled them? Definitely not fun! Also be sure to toss (or compost) any bad parts that you cut out so they don’t end up in your broth.
Directions:
Place all scraps in a large stock pot (if adding any whole vegetables, roughly chop them first)
Add enough water to cover everything by at least an inch.
Bring liquid to a boil.
Reduce heat, cover and simmer for 2 hours.
Remove from heat.
When cooled, use a fine mesh strainer or dampened cheese cloth to remove all solids.
This is not a safe recipe for canning, but it can be stored in an airtight container in the fridge for about 4 days, or in the freezer for up to six months.
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