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Laura / November 7, 2019

Save Your Scraps Broth

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In the Fall/Winter I use a lot of broths to make soups, chili, sauces, etc. I LOVE making homemade broth out of veggie scraps.  It is cost-effective, less wasteful, and will give your food a much richer and deeper flavor.  It is super easy too!

 

Reasons to make your own broth out of scraps:

  • FREE
  • Fresh and Delicious Flavor (SO much better than a store-bought broth)
  • No Waste
  • Freezer Friendly
  • Less Sodium
  • All Natural
  • Requires Little Effort
  • Saves money

What scraps you can use to make broth:

  • Peels from potatoes, carrots, onions, shallots, squash, garlic
  • Ends of onions, celery, and carrots
  • Green onion or leek ends
  • Unused herbs leaves and stems (avoid using cilantro as it will make broth too bitter)
  • black peppercorns
  • celery stalks
  • Mushroom caps/stems
  • broccoli stems
  • Bay leaves
  • Any other greens slightly wilted
  • Chicken/beef bones from cooked meat to make a meat broth/stock

As you cut up washed veggies, herbs, etc. when your cooking, put the “scraps” aside in a bowl. Then add scraps to a freezer gallon bag and place it in the freezer.  Keep adding veggie scraps throughout the week(s).

Note: Be sure that any scraps are free of slime, mold, and are not spoiled or rotten!

I keep my scraps in a gallon Ziploc freezer bag in the freezer and continue to add until full

I use the Instant Pot but you can also put them in a large stockpot (See Recipe Notes Below)

Strain the veggies and then put the broth in storage containers.  I always include the date on the container. Remember, the taste will be slightly different every time you make this as you will use different scraps!

If you have any questions/comments, please CONTACT me and/or leave a comment below

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Save Your Scraps Broth

  • Author: Laura
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Ingredients

1 Gallon filled Freezer bag of random veggies and herbs

8–10 cups water

Salt/Pepper or peppercorns

*optional: fresh herbs/bay leaves


Instructions

  1. Place all scrap veggies/herbs from gallon bag in InstantPot
  2. Add 10-12 cups of water or until fill line is reached in Instant Pot
  3. Add salt/pepper, fresh herbs (*optional)
  4. Press Manual Button on InstantPot and set to 40 minutes, allowing a natural release.
  5. Strain liquid through a fine-mesh strainer and discard solids
  6. Allow the broth to cool until you can handle and store in airtight gallon freezer bags or other containers (Refridgerator-up to 1 week, Freezer-4-6 months)

Notes

SUGGESTIONS FOR SCRAPS TO USE IN BROTH:
carrot peels/ends, potato peels, onion ends/peel, celery scraps, fresh herb stems/leftovers, bell pepper scraps, garlic scraps, mushroom stems, squash peels,

TO MAKE IN STOCKPOT: put all ingredients in the pot, turn heat to high until boiling. Once it comes to a boil, reduce heat until you have a slow simmer.  Simmer everything for 45min-1 hr.  Let cool and store in gallon Ziploc bags, mason jars, or other containers in fridge (up to 1 week) or freezer (about 4-6 months)

Add chicken bones/carcass from cooked chicken to make delicious stock/broth

Did you make this recipe?

Tag @familytablethyme on Instagram and hashtag it #familytablethyme

Filed Under: Dinner, Recipes From My Kitchen, Soups and Salads, Uncategorized Tagged With: broth, veggie broth, veggie scraps

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