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