Making vegetable broth from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills. Plus, it’s incredibly easy!
- 1 quart frozen vegetable scraps
- 2 1/2 quarts water
- 3/4 teaspoon salt
- Combine the scraps, water, and salt in a large pot. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar for 1 1/2 hours.
- Strain into another pot or a large bowl and discard the vegetables. Divide the broth among lidded containers and cool to room temperature.
- Once cooled, store in the fridge and use within one week, or freeze for up to 3-6 months.
There’s no need to defrost the broth before adding to soup.
- Serving Size: 1 cup
- Calories: 10
Keywords: vegetable, scraps, broth, stock, vegan