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
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Place frozen veggie discards into pot.
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Add 10-12 cups to a large pot. I filled a 24 quart half way up with water.
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Then add bay leaves, salt, pepper and apple cider vinegar.
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Bring to Boil and then leave to simmer with lid on for about 45 minutes.
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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.