Making vegetable (or chicken) broth (also called stock) is easy and very economical. I keep a large 5 qt. tub (it once held sherbet) in the freezer. Whenever I am prepping vegetables, anything in good condition (not moldy or too dirty) goes into the tub. This includes: garlic and onion peelings, leek tops and bottoms, corn cobs, bell pepper cores, carrot tops, potato peelings, beet tops and skins, mushroom pieces, etc. Go easy on anything with a strong flavor, like celery, fennel, etc. as it can make the stock bitter. Note that pepper and tomatoes will make a cloudy stock, and beets will give you a strong color. If you peel potatoes, make sure the peels are not green, as they contain compounds that are somewhat toxic. You will need a large stock pot.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets (if made with migraine-friendly vegetables and fruit)
How to make vegetable broth
- 8-10 cups vegetable and fruit scraps
- 15 cups water (filtered or spring)
- 3 bay leaves
- Fruit and veggie scraps are saved in a tub in the freezer.
- When the container is full, I make the stock, adding 3 bay leaves.
- Add water to just about full and bring to a boil. Turn down and simmer 1 hour.
- Let cool, then strain into containers, label, and freeze or use.
- You can take everything from this pot and put it straight into your compost. No waste! This makes about 15 or so cups of stock. I keep one container in the fridge and freeze the rest. Taste before storing, just to make sure the flavor is good. If you get a batch that's bitter, water your outdoor garden with it.