We go through a lot of vegetable broth in our home. I use it in soup, when making rice, and other dishes like shepard’s pie and even for simmering vegetables for added flavor.
I have been making homemade vegetable broth for a few years now. It’s SO simple and easy, and saves money.
I start by saving vegetable scraps in a gallon size bag in our freezer. Every time I have vegetable scraps I add them to the bag.
I save things like carrot peels, onion peels and ends, bell pepper scraps, and kale stems. Some people say to not use broccoli, but I personally don’t follow that rule. That’s up to you! I don’t save potato peels, moldy bits, or lettuces.
Once the bag is full, I dump it in our slow cooker. Then I add any fresh herbs we have (parsley, thyme or bay leaves) but if we don’t have any on hand, I don’t worry about this step. I always add some garlic. I like to save and use those tiny pieces that are in the middle of the clove that are too small to peel and chop.
I rinse out the gallon bag, and reuse it again and again for storing my broth veggie scraps.
Once all of the vegetables and herbs have been added I fill the rest of the slow cooker with water.
I personally don’t add any salt or pepper, but this is totally personal preference. If you want to add some, go right ahead!
I cook the veggies on low for about 12 hours. I like to do it overnight. At the end of the 12 hours, I let the broth cool and then strain all of the veggies, seeds, and peels.
And now you have delicious, healthy, and inexpensive vegetable broth! It smells amazing, and tastes so great just on it’s own! I like to just sip on a glass!
I like to keep 1 or 2 mason jars in the fridge for easy use, and then freeze the rest in 2 cups portions.
In my slow cooker, this makes about 14 cups of vegetable broth.
Store in the fridge, and use fresh vegetable broth within 4 or 5 days. Frozen broth will keep for about 4 to 6 months.