Reduce your food waste by saving vegetable scraps in your freezer to make your own homemade vegetable broth!
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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.
I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) because we make our own out of the scraps!
We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.
Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme).
However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.
When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!
National Stop Food Waste Day
- 4 ways to use leftover mashed potatoes by Frugal & Fit
- Empanada Nachos by A Day in the Life on the Farm
- Broccoli and Ham Quiche by Blogghetti
- Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
- How To Make Vegetable Broth with Scraps by The Spiffy Cookie
- Buttermilk Bread by Making Miracles
- Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings
Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza
Five years ago: Sourdough Pretzel Bagels
Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips
Seven years ago: Spring Salsa
Nine years ago: Funfetti Month Recipe Round-Up
VEGETABLE BROTH WITH SCRAPS
Yield: 4 quarts Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
1 gallon bag of frozen vegetable scraps
- Onion
- Celery
- Carrot
- Bell pepper
- Tomato
- Squash guts
- Mushroom stems
- Garlic skins
- Herb stems (parsley, rosemary, thyme)
2 bay leaves
4 quarts (1 gallon/16 cups) of water
Directions
- In a gallon sized zip-top freezer bag, save vegetable scraps.
- Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
- Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
- Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).
Notes
Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.
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Source: Inspired by Plant Brat.
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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
