- Fill the pot with water until the vegetables are submerged. For increased flavor feel free to add chopped carrots, onion, garlic, celery, and/or fresh parsley. If you choose to add fresh herbs we recommend adding it 10 minutes before you finish cooking. We have also had good results adding dry herbs such as Italian seasoning, basil, parsley, or oregano. Feel free to add dry herbs at any time during the cooking process. If you use any spicy peppers scraps such as jalapenos make sure to label your broth as spicy so you know before you put it in your recipe.
- Cook on low for 8-48 hours. If too much water evaporates just add more water.
- Place a small-holed strainer over a large bowl and pour veggie broth into the strainer to remove all of the vegetable debris.
- Pour collected broth into containers to store. Veggie broth can either be stored in the refrigerator or freeze. We like to use quart size canning jars but any container will do.
- You can make another batch from the same vegetable scraps by placing them back in the crockpot and covering them with water again. Then re-cook them for another 8-48 hours but realize that the broth will be less concentrated and so less flavorful. For the second running I do not add more water as it evaporates so it becomes more concentrated. Repeat steps 4 and 5.
Monday, March 9, 2015
How to make veggie broth from veggie scraps
Helpful Hint: Everyday we prepare vegetables we take all of our leftover scraps and trimmed ends and store them in a container in the freezer until we have enough stored up to make a batch of veggie broth.
****Remember when you use this veggie broth in recipes to add more salt because this veggie broth does not contain any salt like the store bought kind.
Yield: Depending on the size of your crockpot but the crock pot we use makes approx 3 quarts of veggie broth per batch for FREE!
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