I am finally getting around to working on a few articles for you guys. FINALLY! In the last few weeks, we have had some really beautiful weather and I have been working so hard to get our raised garden beds built and installed so I can fill them with dirt. It was so hard for me to dedicate my time to writing up articles when I was spending all day and evening outside.
BUT! I am finally here and wanted to share how I make my own vegetable broth and why.
So we make a lot of soups and stews, especially through the fall and winter months. At first I was buying the liter cartons almost weekly and was getting frustrated that I couldn’t recycle the coated paper cartons anywhere here. I was actually saving them up and bringing them into Saint Louis and putting them in my recycling bin at my Saint Louis home. I started to think that there has got to be a different way. Something less wasteful. I also wanted to start reducing my overall waste, in general and this gave me the boost I needed. This is also why I started making my own cashew milk! An article on that will be coming soon...
I started to save our vegetable scraps in a container in a freezer and when I get about 6 cups worth of scraps, I would make vegetable broth. So I wanted to share with you how simple and easy it is to make your own broth and how to store it!
Not all Vegetables are Equal
So when I first started looking into making my own broth, I wanted to know which vegetables I could use. Could I use all scraps? The answer is no. Vegetables like potatoes, zucchini, beets, broccoli, cauliflower, and cabbage often carry too strong of a flavor or make the broth bitter. Here is a list of vegetables that make great additions to your broth.
garlic
onion
carrots
leeks
red pepper (small amounts)
celery stalks
mushrooms
shallots
scallions
herbs (thyme, parsley, basil, rosemary, bay leaf) in small amounts
tomatoes (small amounts) ginger
turmeric
I like to add half of a lemon for a brighter flavor. However, this is truly just what you like as a flavor. Making your own allows you to figure out what you do and don’t like!
Supplies you will need
Stockpot
Mesh Strainer/Nut Milk Bag
Glass Jars: I like to use these mason jars that are freezer safe (they are cheaper in stores)
6 cups vegetable scraps
2-3 garlic cloves
turmeric optional
ginger optional
peppercorn
Salt
Bay Leaf
Thyme
*note that these are merely suggestions based on how I make my vegetable broth. Allow yourself to experiment. This is what we do and really enjoy!
How to make Homemade Vegetable Broth
Step 1.
Collect your vegetable scraps of choice over time in a container in your freezer. Once you have enough scraps. Place them in a stock pot with about 12 cups of water. If you add more water, your broth may just be more watered down. If I have more scraps add more water, I tend to add more water.
Step 2.
I like to season my broth, but there are others that do not, it truly is up to you. I will add:
3 garlic cloves
A small nub of ginger and turmeric
1 tablespoons of peppercorn
1tsp of Himalayan pink salt
Thyme (if I have fresh available)
Step 3.
Bring to a boil. Once it has reached a boil, reduce it to a simmer. Let it simmer, partially covered, for about an hour. If you want a stronger flavor you can let it simmer for a couple of hours. Once you are done simmering, pull off of heat and let it cool down for a little.
Step 4.
Using a fine mesh strainer, or a nut milk bag (it will stain it), drain your vegetables and stock into a bowl. Make sure that if you are using a mesh strainer that the holes are small enough that pieces won’t go through. No one wants mushy vegetable pieces in their broth. If using the nut milk bag, Squeeze the vegetables to get any remaining liquid out and then place into the compost. If using a mesh strainer, you can do the same thing with the back of a spoon.
Storing your Homemade Vegetable Broth
I put my finished broth into a variety of sizes of freezer friendly mason jars. These are the widemouth jars. By placing them into a variety of sizes, it allows me to easily grab what I need for different recipes. From here I place them in the fridge overnight to full cool and then transfer them into the freezer. I think this is a step most people do not do, but I have found that it has helped prevent it from expanding too much when I switch it to the freezer.
We usually keep about 4 cups of broth in the refrigerator for immediate use. They will stay good for approximately a week to 2 weeks in the refrigerator.
When you are ready to use, just pull it out of the freezer and put it in the fridge the morning of and let it thaw. But! If you are like me. Run warm water over the jar to start to thaw the broth, and then just add it to whatever you are making and let the heat of the pot finish the job for you! One of these days, I will remember to pull my broth out before dinner. One day…
I hope you guys enjoy this easy recipe to make your own vegetable broth. I would love if you shared with me what vegetables you enjoy in your broth!
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