Vegetable Scrap Broth

As the temperature drops, many of us will begin eating more foods that warm us from the inside out. Plenty of fall recipes call for
broth, and store-bought broth can be underwhelming and overpriced. This version of homemade broth may become your new
household staple! Not only is this broth delicious, but it reduces food waste, stretches your budget, adds layers of flavor into recipes,
and is virtually free. All you need is vegetable scraps and water.
At Food for People, we distribute an abundance of fresh produce throughout our programs. This recipe is a fantastic way to use the
odds and ends that are left over from cooking and stretch them further into your next meal.
As you prepare your onions, garlic, celery, mushrooms, carrots, and other vegetables, set your scraps aside and store them in an
airtight container in the freezer. Over time, that container will fill up with an array of ingredients to make a flavorful and nutritious
broth.
Flavorful scraps to use:
• Onion ends & skins • Garlic peels • Leek ends/tops • Carrot tops/peels • Celery base • Bok Choy base • Broccoli stems • Green onion ends • Thyme, rosemary, or any herb stems • Woody ends of asparagus • Kale, chard, or collard green stems • Corn cobs • Zucchini ends & peels • Mushroom stems • Bell pepper scraps •Parsley or cilantro ends
• Ginger peels
To make this recipe, simply pour the vegetable scraps into a pot, cover with water and simmer the contents on the stove for a couple
of hours. Strain out the cooked vegetables from the liquid and pour the finished broth into containers for future use. This broth will
keep in the fridge for about one week or in the freezer for a few months.
Not only can you use this broth for making soups and stews, but you can use it as a flavorful replacement for water while cooking
grains, beans, or steaming vegetables and dumplings. You can even use this broth as a base for homemade sauces and gravies. The
possibilities are endless!
Tips:
• Only use vegetables you would think of being tasty when cooked. Refrain from using lettuce, cucumbers, and other vegetables
that you would only eat raw.
• If you’re planning to use the broth for multiple recipes, season the pot simply so the broth is versatile. If you know what you’ll
use the recipe in, season it accordingly. Remember, you can always add salt later, but you can’t take it out!
•This recipe can be prepared on the stovetop, in a slow cooker, pressure cooker or even a rice cooker