The notion of homemade vegetable broth sounds a little too high maintenance for me. But last weekend, as I was cutting the ribbing out of my lacinatno kale, I decided to hang on to it. Why not give it a try, just for the sake of experimentation?
I pulled out a gallon size freezer bag, and started filling it with all my veggie trash. Pretty much all my trimmings went in there–peels, cut out parts and stuff that was just a little past its prime. (I left out potatoes, as they seemed too starchy for this purpose.)
I kept the bag in the fridge, and added to it throughout the week. I easily filled an entire bag! Here’s what I ended up with:
- the outer layer of onions, minus the papery stuff
- extra shallot
- broccoli stems
- red and green pepper caps
- mushroom bottoms
- green beans
- Brussells sprout bottoms and rogue leaves
- kale stems
- sweet potato ends and peels
Here’s how I made the broth:
- Add 10 cups of water to a large soup pot
- Dump in a gallon sized freezer of “veggie trash” and a tablespoon of sea salt
- Bring it to a low boil, then set your timer for an hour
- Strain your mushy veggies and toss them. You’ll be left with a lovely broth that tastes far superior to the canned stuff. The yield is about 8 cups.
I must say, I went into this thinking I’d make vegetable broth one time–just to say I had–and never bother with it again. Now I’m wondering if I will every buy bullion cubes or canned broth again. Better taste + minimal effort + essentially free? Sign me up.
Another bonus: This recipe gives you the ultimate control. Don’t like celery? Me either. Leave it out! On a low sodium diet? Decrease or omit the salt! See where I’m going here? The possibilities are endless.