Wednesday, March 28, 2012

DIY Veggie Broth

DIY Vegetable Broth

I’m a big fan of from-scratch cooking and baking.

My “DIY Food” pinboard is bursting with ideas and inspiration.

DIY Vegetable Broth

I love knowing exactly which ingredients are being used in recipes, how much sodium and fat are being added to my foods and I highly appreciate knowing that I’m not adding any acids, anti-caking agents, emulsifiers, thickeners or caramel coloring.

The flavor of homemade stock is out of this world.  Not to mention your house will smell amazingly good.  DIY Vegetable Broth

I’m not saying that help from the grocery store is a bad thing.  But think about the vegetable scraps that you would otherwise toss in the trash or down the garbage disposal.  From now on, just store them in a Zip-Loc bag in the freezer.  And almost instantly, you have created a way to get more “bang for your buck” out of your fresh produce.

DIY Vegetable Broth

Add some herbs, some peppercorns (love!) and water and let it simmer away.

DIY Vegetable Broth

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DIY Veggie Stock Recipe

Yield: 5 quarts

Total Time: 4 1/2 hours

Don't let any part of your vegetables go to waste - save the scraps in the freezer and make stock from scratch!

Ingredients:

1 gallon-size freezer bag full of vegetable scraps (mushrooms, peppers, carrots, onions, celery, broccoli, zucchini, squash, etc.)
Fresh herbs (I used oregano, thyme, bay leaves, parsley)
1/2 tsp. salt (more or less to taste)
1 Tbs. peppercorns (more or less to taste)
5 quarts water

Directions:

Place the veggie scraps in the bottom of a large stock pot. Add one cup of water and turn the heat to high. As the veggies begin to thaw and sweat, they will become very fragrant. I was using a stainless steel stock pot so I added about 1 teaspoon of oil just to make sure that nothing stuck to the bottom.

Add about 1 cup of water, the herbs, salt and peppercorns and stir frequently until the vegetables are fragrant thawed fully. Cover with the remainder of the water. Bring to a simmer. Cover and simmer for 3-4 hours.

Allow the stock to cool fully. Remove the veggie scraps and discard. Strain the broth and store in the refrigerator or freezer.

Cassie's Notes:
You can use any mixture of veggie scraps to make homemade broth, and interchange the herbs and spices for whatever you like or have on hand.

If you prefer to use fresh veggies, you can do so by using the same amount and following the directions, except using a mix of fresh veggies.

Inspired by Perry's Plate and Annie's Eats

DIY Vegetable Broth

 

31 Responses to “DIY Veggie Broth”

  1. #
    Bev Weidner — March 28, 2012 @ 7:00 am

    TOTALLY DIG. I usually compost my veggie shiz, but I should start doing half and half. One for soil and one for stock and mouth sucking.

  2. #
    katieDid — March 28, 2012 @ 7:55 am

    I make my own chicken stock just about every other week now for the nutrition! I drink it plain or cook meats and veggies in it and it adds a wonderful taste. Its a good thing to get back to the basics!

  3. #
    Kelly Senyei — March 28, 2012 @ 7:57 am

    This is seriously smart! It’s hard to beat homemade stock and I can’t imagine what fantastically fresh flavor this adds to pastas and soups!

  4. #
    Elizabeth — March 28, 2012 @ 8:02 am

    I love DIY recipes!

  5. #
    Kristi Rimkus — March 28, 2012 @ 8:27 am

    I love this idea and the fact that I can save $4 a box of broth – something I use all the time when cooking light.

  6. #
    Gina @ Running to the Kitchen — March 28, 2012 @ 9:22 am

    This is such a good idea! I’m always intimidated of making my own stock/broth because of the whole dead carcass thing hanging out in my pot but never thought about making veggie ones! Duh. Definitely giving this a try soon.

  7. #
    DessertForTwo — March 28, 2012 @ 9:33 am

    I love doing this, too! It makes me feel so frugal! I laugh when I walk by stock in a box for $3!

  8. #
    Georgia @ The Comfort of Cooking — March 28, 2012 @ 9:38 am

    Wow, I had no idea veggie broth was so easy! I love your idea for saving scraps of vegetables in a freezer bag. I’ve begun to do that with the heels of bread loaves (for breadcrumbs), but I’m definitely going to start doing this. Thanks for this creative idea, Cassie!

  9. #
    Averie @ Averie Cooks — March 28, 2012 @ 9:41 am

    Great looking stock…I need to have some of this laying around!

  10. #
    Tracey — March 28, 2012 @ 9:57 am

    I’m all about DIY too, though I’ve never made veggie stock for some reason. Yours looks so good, I definitely need to start saving my scraps!

  11. #
    sarah — March 28, 2012 @ 10:29 am

    Love this idea! I have an all-veggie scrap bag in our freezer right now- can’t wait to try!!

  12. #
    CHobbes — March 28, 2012 @ 1:05 pm

    Using old vegetables is okay for composting, but if you use fresh vegetables, your broth will be even that more flavorful. Why would anyone simmer down scraps that one would normally throw away? Sort of like cooking with wine you wouldn’t want to drink…

  13. #
    Nami | Just One Cookbook — March 28, 2012 @ 1:12 pm

    I will start collecting scraps in ziploc bag!!!! What a GREAT INSPIRING idea!!! I look forward to my veggie broth from the scrap. ;-)

  14. #
    claire @ the realistic nutritionist — March 28, 2012 @ 1:24 pm

    Oh I love this!!! I make my own chicken broth (haven’t bought it in the store in forever). I’m totally going to book mark this!

  15. #
    Jen @ The Scrumptious Pumpkin — March 28, 2012 @ 2:32 pm

    I’ve yet to make my own veggie stock, but you make it look easy! Thanks for sharing this :)

  16. #
    Jennifer | Mother Thyme — March 28, 2012 @ 3:37 pm

    Great post Cassie! There is nothing better (and better for you) than homemade broth! :)

  17. #
    Kathryn — March 28, 2012 @ 4:12 pm

    I really must start doing this! I throw away so much stuff that could be better used and vegetable broth is such a handy thing to have around.

  18. #
    Julia — March 28, 2012 @ 4:35 pm

    I’ve been making all my own broths for the past few months and I’m LOVING it!!!! All the stuff at the store has toooooo much salt and added sugar. I like knowing what’s in mine too ;) I want to experiment more w/ veggie broths though and diff. combos… the possibilities seem endless.

  19. #
    Julie @ Table for Two — March 28, 2012 @ 4:36 pm

    I’ve been meaning to try this but I get all worried that the veggies are gross to cook down and that there’ll be leftover dirt and crap. I need to just get over it and do it since it’d save me so much money and give me more bang for my buck. Great idea, Cass!

  20. #
    Chels R — March 28, 2012 @ 6:53 pm

    This is awesome! I love it!

  21. #
    Audra@the-baker-chick.com — March 28, 2012 @ 8:04 pm

    This is an amazing idea Cassie! I always get a bit weirded out by saving chicken carcass for broth, but this I could do! Love!

  22. #
    Anna — March 28, 2012 @ 10:11 pm

    I love homemade chicken stock and always try to have it handy, but have never thought of saving all those veggie bits and making veggie stock with them – brilliant! Can’t wait till I get a big enough pile to try this :)

  23. #
    Chung-Ah | Damn Delicious — March 28, 2012 @ 10:46 pm

    Since I started food blogging a year ago, I’ve fallen in love with DIY recipes. It’s so much cheaper, healthier, and like you said, you know exactly what’s going in there. I’m sure there are some questionable preservatives in some frozen foods stuffs.

    Anyway, I just made a chicken noodle soup with store bought chicken broth and I thought, “I should really learn how to make my own broth” and then I come across your post today. I think it’s fate, what do you think?

    Okay maybe it’s not fate and it’s probably a coincidence but still.

    I’ll have to start stocking up on my veggies! :)

  24. #
    Stephanie @ Eat. Drink. Love. — March 28, 2012 @ 11:26 pm

    I am so bad about wasting veggie scraps! This stock looks so much better than the canned stuff!

  25. #
    Baker Street — March 29, 2012 @ 3:02 am

    Great idea to use up all those leftover veggie scraps.

  26. #
    Laurie {Simply Scratch} — March 30, 2012 @ 10:12 am

    This is awesome! <3 it!

  27. #
    Evi — April 15, 2012 @ 7:58 pm

    I do the same thing! Just keep the scraps from various veggies (ends of asparagus or leeks, etc) and freeze everything until I have a decent amount, and then I make veggie broth & freeze it, then use it when needed. So much better than anything in the grocery store!

  28. #
    Srita — December 9, 2012 @ 7:25 pm

    This is amazing! Probably the best way of putting to use all those unnecessary parts of the vegetables with full of healthy nutrients. Thanks for the recipe!!

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