How to make your own vegetable broth using food scraps:
Save vegetable scraps by keeping them in a container in the freezer.
Get out your crockpot, instant pot, or large pot for the stove top.
The best veggies to use as a base are onions, carrots and celery. I also add in garlic. Add a little olive oil to the bottom of the pot and put these in. Let them simmer for a bit until they start to golden.
Next, add in your frozen vegetable scraps. I use about three cups. My recommendation is to not use too many cruciferous veggies (cabbage, broccoli, kale, brussel sprouts) because they can make the broth taste really bitter. I’ll add in some because I don’t mind a little bitter flavor, just make sure to balance it out. if you aren’t a fan of bitter flavors, I recommend omitting these veggies.
Fill with ~8 cups of water (you can adjust if you have less scraps to work with or a smaller pot).
You can add anywhere from 2-10 bay leaves depending on how you like the taste and the amount you’re making. I tend to put more in because I love the light/fresh taste.
Simmer on a low setting for 45 minutes to an hour. Season with salt and pepper.
Let the broth cool down a bit, then pour it through a strainer to catch the vegetables scraps. I usually pour the broth through a strainer, directly into a large jar.
Fill a jar or container up bout 2/3, close tight and place in the freezer. The 2/3 rule is to give room since it’ll expand as it freezes.
When you’re ready to use, thaw and throw it back it a pot to heat it up!
