Make your own Vegetable Stock...For Free!

You know all of those leftover vegetable scraps that you toss down the sink or throw in the trash....Don't!  Save them.  And turn them into homemade vegetable broth.  It's simple, quick, and won't cost you a cent.  Here's how:

Wash all veggies beforehand.  Instead of throwing out the scraps and peels, put them in a gallon size zip lock freezer bag.  Store in the freezer and keep adding to until your bag is full (it won't take long!). 

Once you have a full bag and you're ready to make your broth, dump the entire bag in a large pot and fill one inch from the top with water.  Cover, and cook on low heat all day (or all night).  You may need to add more water halfway through as it cooks down.  After cooking anywhere from 8 - 12 hours, pour through a colander to strain. Start your favorite soup or store in mason jars.  Keeps well in the fridge for two weeks and holds up very well in freezer.

I keep an ongoing supply "scrap bag" in my freezer and continuously add to it.  It's the easiest thing in the world and you know exactly what you're getting with no added preservatives.  And you can't beat free.  I like to add a dash of salt to my broth before storing.

Ready to store

Scrap Suggestions for Broth:   

Carrot peels and stalks
Celery stalks
Sweet potato peels
Russet potato peels
Tomatoes
Spinach stems
Onion Ends
Garlic
Any vegetable that is about to go bad!
Herbs

*Remember to wash all veggies beforehand!

My Top 4 Favorite Soups/Stews:

Black-Eyed Pea and Quinoa Chili
Cream of Broccoli Soup (Great Cream of Base to add any veggies of your choice!)
Creamy Fire Roasted Tomato Soup
1 Pot Chickpea, Lentil, and Butternut Stew (Can sub pumpkin for the butternut!)

To find more plant based whole food recipes,

visit our Facebook page, Loving Green at Loving Green FB