Vegetable Broth

I make vegetable broth every month from my vegetable scraps. I figure why throw them away when I can get this rich, deep flavored broth basically for free. All the dishes I use it in taste great.

Vegetable Broth

1 gallon bag vegetable scraps

10 cups water

1 bay leaf

1 garlic clove

3 pepper corns

1t salt

Using a gallon size freezer bag, I collect the ends, shavings, extras from my vegetables. Asparagus, carrot, celery, cilantro, brussels sprouts, mushrooms, onions, parsley, peppers, potato peelings, zucchini… any scraps you have, throw them in the gallon bag until it is full. I write ‘veg broth’ on the bag with a permanent marker and keep it in the freezer.

Optional additions:

I have been known to add 1 bunch leafy greens (like kale or spinach), 1 squash (any kind) chopped in large chunks, seaweed, any on sale vegetables or things getting ready to go bad.

Place everything in a stock pot and bring to a boil. Lower the heat to simmer for 60 to 70 minutes. The broth can range from a caramel to a dark brown color depending on the mix of vegetables you have and the boiling time. If you have time, you can leave this simmering for up to 6 hours.

Strain and discard vegetables.

Save in small mason jars (2 cups per jar).

Keeps in the freezer for a year, though mine never lasts that long.

Instapot Directions

Place all in the instapot cooking on manual for 23 minutes, then release pressure manually (or you can wait if you have time). Strain and freeze per above.