This is super easy to make, doesn’t have any weird thickeners, or added oils or salt. Vegetable broth is handy for soups, sauces, and can be used to make your grains extra flavorful by using instead of water.
Step 1: Save most of your veggies scraps from all the other things you’re cooking. This is things like onion & garlic skin, potato peels, carrot ends, apple cores, squash innards, etc. Do not include peppers, beets, bitter greens, or thick inedible peels (like avocado or banana). Place your scraps in a bag in the freezer and keep adding to it as you cook.
Step 2: When you bag is full you’re ready to make broth! You’ll need a few hours so this is a good weekend project. Place all your scraps in a big stock pot and cover with water. Do not add salt or seasoning — you’ll do that as called for in each recipe when you use the broth. Bring to a boil, then reduce to low and simmer for 20-30 minutes.
Step 3: Strain your broth into a large mixing bowl. I use a large size mesh strainer and squeeze out extra liquid with the back of my ladle. Put the veggie scraps in your compost bowl. Repeat until you’ve strained all the broth — you may need several bowls depending how large they are.
Step 4: Let the broth cool until it stops steaming. Ladle into freezer safe storage containers leaving about 1 inch of space at the top. Label & freeze.