Making your own vegetable broth is not hard. Yes, it does take a little time, but it’s a great way to use up some vegetable scraps and can save a lot of money over time if you use a lot of it when cooking. Why not give it a try? You can make a small amount just for starters to see how it goes for you. When you’re comfortable, make a big pot of it, divide it into containers holding the amount you expect to use at one time, and freeze it. It should keep for up to 6 months in the freezer. What you add to your vegetable broth can vary according to what you have available and your personal preferences. There are few “hard and fast” rules to making it, so why not make some? If nothing else, add it to homemade vegetable soup and you’ll be glad you did!
Below is a video demonstration of how I make my own vegetable broth. The written recipe is below that, followed by ideas on ways to use the leftover vegetables from the broth.
Homemade Vegetable Broth
1 onion, chopped (or 4 tablespoons of dried minced onion)
4 stalks celery, chopped
4 carrots, sliced
4 to 6 cups chopped greens of your choice (i.e. kale, collards, cabbage, bok choy, turnip greens)
1 (6 oz) can tomato paste
2 Tbsp dried parsley
4 Bay leaves
2 tsp dried thyme
Salt and pepper (to taste, optional)*
Water to fill the pot
Optional add-ins of choice:
Any vegetable scraps you saved in the freezer for making broth
Place all ingredients in a large pot with a lid. Fill the pot with water. Cover the pot and bring everything to boil. Lower the heat, and allow everything to simmer for at least 1 hour (2 hours or more is preferable to get the most flavor out of your vegetables). When the vegetables are well cooked and flavors blended, remove the pot from the heat and allow it to cool some. Strain out the vegetables and place the broth in covered containers and label with the date made. Store in the refrigerator for up to 4 days, or in the freezer for up to 6 months.
Note: When freezing broth, it is helpful to store it in containers that hold the amount you anticipate needing (or in increments of that amount). For instance, storing it in 1, 2 or 4-cup increments can be helpful when making soups calling for broth. Simply remove one or two containers and you’ll know you have the right amount of broth needed for your recipe.
* Adding salt, pepper, and other seasonings (such as garlic) is actually optional. Remember that your broth will be used in future recipes to add flavor to foods. It is generally not used alone as a soup in itself, but added to soups for flavor. Being conservative on seasonings allows you the freedom to season future dishes appropriately without having to take into consideration what was already added to the broth.
Ideas for using the vegetables from making the broth…
Yes, the flavor of the vegetables WILL be diminished after cooking them to make broth (at least, that’s the goal). But they are still OK to eat and there is still some nourishment left in them, along with their fiber. So, why not use them somehow? Here are some ideas.
* Season them with your favorite herbs and maybe a little salt and pepper, and simply eat them as a side dish with a meal. If the flavor is still too bland, combine them with some vegetables that were not used in making the broth. Cook the “new” vegetables however you want and add in the broth vegetables at the last minute, just to heat them up.
* Add them along with fresh vegetables to soups (especially vegetable soup), stews, and casseroles.
* Add them along with sautéed mushrooms and onions to an omelet.
* Puree them and add them to a Sloppy Joe mixture for bulk and thickening.
* Season them and serve them over rice or another grain.
* Add them to quinoa salad.
* Puree them and add them to chili as a thickening agent.
* Freeze them for later use.
* Squeeze them through a colander, in cheesecloth, or through a nut milk bag to get yet more broth out of them. Make pulp crackers with the pulp or add it to your compost pile.
* Puree them and add them to tomato or marinara sauce.
* Puree them and add them to burger patties or meatloaf (both meat or meatless).
* Puree them in a food processor, season the mash to your liking, spread onto dehydrator trays and dry them into veggie crackers.
* Puree the vegetables and stir them into softened cream cheese, cashew cream, or another base. Add whatever seasonings you like and use it as a vegetable dip.
* Puree the vegetables and use them as a base for creamy potato soup.
* If nothing else appeals to you, add them to a compost pile.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.