Good for your wallet, good for the planet and good for you! Homemade vegetable stock made from your veggie scraps accumulated in the freezer throughout the week
Servings: 9 cups
Calories: 20 kcal
large ziplock bag full of vegetable scraps
around 5 cups
salt and pepper to taste
Add the vegetables, water, bay leaves and salt and pepper to a large pot over medium heat
Bring to a boil, reduce heat to low and allow to simmer for about an hour, uncovered
Remove from heat and allow to cool. Once cooled, use a strainer to remove all of the vegetable scraps. Keep the liquid and store in the fridge for up to a week, or in the freezer for 3 months
Not all vegetables work. Collect garlic, onions, green onions, shallots, carrots and peels, celery, leeks and their ends, herbs like thyme and parsley. Mushrooms, capsicum work well too.
Homemade Vegetable Broth
Amount Per Serving
% Daily Value*
Total Carbohydrates 4g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.