This one pot, no cost vegetable broth makes about 10 cups. After making a soup or casserole, there are always scraps ready to be discarded; i.e celery stalks, onion peels, fennel bulbs or broccoli stalks. Instead of tossing them in the bin, you can freeze them and save for later to make stock.
This one pot, no cost vegetable broth makes about 10 cups. After making a soup or casserole, there are always scraps ready to be discarded; i.e celery stalks, onion peels, fennel bulbs or broccoli stalks. Instead of tossing them in the bin, you can freeze them and save for later to make stock.
- 1 Yellow Onion Discard
- 1 Purple Onion Discard
- 1 Fennel Bulb Discard
- 1 Celery Stalk Discard
- 1 Sweet Potato Discard
- 2 Bay leaves
- 2 Tbsp Apple Cider Vinegar
- 1 Dash Salt & Pepper
- 10-12 Cups Water
-
Place frozen veggie discards into pot.
-
Add 10-12 cups to a large pot. I filled a 24 quart half way up with water.
-
Then add bay leaves, salt, pepper and apple cider vinegar.
-
Bring to Boil and then leave to simmer with lid on for about 45 minutes.
-
Drain and then store leftovers. I put about 5 cups in the fridge to make a soup later. Then transferred the rest into containers to freeze.
The best thing about this recipe besides the $0 price tag is the versatility. Whatever extra bits you have from leftover veggies can be used. Typically I use onions, celery and a root vegetable as a good base.
Also, don't fill your veggie broth to the top of your freezer containers because it will expand! I learned the hard way.