Homemade Vegetable Broth Using Scraps

 Welcome to my West Virginia Kitchen!  As I am writing this we are in the thick of summer and that means summer produce are abounding.  All of those delicious veggies means a lot of scraps going into the waste, or does it?  

Today I am going to share with you the ultimate way to utilize your vegetable scraps by making a rich, flavorful homemade vegetable broth.  Not only is this method eco-friendly, but it also adds depth and nutrition to your soups, stews, and sauces.  This guide will walk you through making vegetable broth using stovetop, crockpot, and Instant Pot methods.  I can't wait to share it with you so...

Let's Get Started!

WHY MAKE VEGETABLE BROTH USING VEGETABLE SCRAPS:

• Zero Waste: Reduce food waste by repurposing vegetable scraps.  
• Cost Effective:  Save money by making broth from ingredients you already have.  
• Customizations:  Control the flavors and ingredients for a perfect, personalized broth.  
• Health Benefits:  Enjoy a nutrient rich, additive free broth. 

WHAT VEGETABLE SCRAPS TO USE: 

• Carrot Peels and Ends
• Onion Skins and Ends
• Celery Leaves and Ends
• Garlic Skins and Ends
• Potato Peels
• Herb Stems (parsley, thyme, cilantro)
• Mushrooms Stems
• Bell Pepper Cores and Seeds

WHAT TO AVOID:

• Cruciferous Vegetables:  broccoli, cauliflower, Brussels sprouts, etc
• Starchy Vegetables in Large Quantities:  potatoes, corn, etc
• Overly Bitter Vegetable:  egg plant, radish

STOVETOP METHOD:

INGREDIENTS:

• 4-6 cups Vegetable Scraps
• 8 cups Water
• 2 Bay Leaves
• 1 tsp Black Peppercorns
• 1-2 tsp Salt

INSTRUCTIONS:

1. Prep Your Scraps:  Collect your Vegetable Scraps in a large bowl.  Ensure they are clean and free from rot. 
2. Combine Ingredients:  Place the vegetable scraps, water, bay leaves, peppercorns, and salt into a large stockpot.  
3. Simmer:  Bring to a boil, then reduce the heat to low.  Cover and let simmer for 1-2 hours. 
4. Strain:  Remove from heat and strain the broth through a fine mesh sieve or cheesecloth into a large bowl or another pot. 
5. Store:  Let the broth cool before transferring it to jars or containers.  Refrigerate for up to a week or a freeze for up to three months. 

CROCKPOT METHOD:

• 4-6 cups Vegetables Scraps
• 8 cups Water
• 2 Bay Leaves
• 1 tsp Black Peppercorns
• 1-2 tsp Salt

INSTRUCTIONS:

1. Prep Your Scraps:  Ensure your vegetables scraps are clean and free from rot. 
2. Combine Ingredients:  Add the vegetable scraps, water, bay leaves, peppercorns, and salt to your crockpot.  
3. Slow Cook:  Set your crockpot to LOW and cook for 8-10 hours or high for 4-6 hours.
4. Strain:  After cooking, strain the broth through a fine mesh sieve or cheesecloth into a large bowl. 
5. Store:  Let the broth cool before transferring it to jars or containers.  Refrigerate for up to a week or freeze for up to three months.

INSTANT POT METHOD:

INGREDIENTS:

• 4-6 cups Vegetable Scraps
• 8 cups Water
• 2 Bay Leaves
• 1 tsp Black Peppercorns
• 1-2 tsp Salt

INSTRUCTIONS:

1.  Prepare Your Scraps:  Ensure your vegetables are clean and free from rot.  
2. Combine Ingredients:  Add the vegetables scraps, water, bay leaves, peppercorns, and salt to your Instant Pot. 
3. Pressure Cook:  Secure the lid and set the valve to sealing.  Cook on high pressure for 30 minutes.
4. Release Pressure:  Allow the pressure to release naturally for 10-15 minutes, then carefully release any remaining pressure manually.  
5. Strain: Strain the broth through a fine mesh sieve or cheesecloth into a large bowl.
6. Store: Let the broth cool before transferring it to jars or containers.  Refrigerate for up to a week or freeze for up to three months. 

TIPS AND TRICKS:

• Freeze Scraps:  Keep a bag of vegetable scraps in the freezer until you have enough to make broth.
• Herbs and Spices:  Customize your broth be adding different herbs and spices like thyme, rosemary, or turmeric.  
• Storage:  Use ice cube trays to freeze small portions of broth for easy use in recipes.  

FAQS:

Can I use vegetable broth for a substitute for chicken or beef broth?

Yes, vegetable broth can be used as a substitute in most recipes calling for chicken or beef broth.  It provides a lighter, but still flavorful, alternative.  

How long does homemade vegetable broth last?

Homemade vegetable broth lasts up to a week in the refrigerator and up to three months in the freezer. 

Can I add salt after cooking?

Yes, you can adjust the seasoning to taste after cooking to ensure your broth has be desired flavor.  

So the next time you start to throw away those veggie scraps remember you can turn them into liquid gold with this simple homemade vegetable broth recipe.  Whether you're using the stovetop, crockpot, or Instant Pot, you'll enjoy a delicious, nutritious broth that's perfect for soups, stews, and more!  

And as always...

Happy Eatin' Y'all

~The Kitchen Wife~