What if you could use some things that you might otherwise throw in the trash (or the compost) to add to your healthy food regimen all season long?  I love to make soups.  I like ones that are brothy, and ones that more hearty, and on cold, rainy, chilly days like this one, it’s just nice to be able to whip up a hot soup that warms the soul, whether it’s on the stove or simmering in the slow cooker all day making the house smell inviting.  Expect the neighbors, because you know they want samples of that yummy goodness.  While this post is not necessarily about one specific soup, it is all about the foundation for one (and thanks, Meghan Trainor, now we know it is all about that “base”)… vegetable broth, totally made easy so that you don’t have to run to the store and buy it every time you need it.

When I transitioned away from using chicken and beef broth in my cooking, I was a little timid about using vegetable broth only because I had not used it much at all (if ever) in my years of becoming an experienced cook.  I knew the things I had already tried were tested and approved, so this might change things, and I might not like the outcome.  No worries, however.  Vegetable broth adds some great flavor, and when you make it yourself, there is no question about what’s in it, it’s much cheaper, very economical, and it’s both convenient and rewarding to do it yourself.  I don’t hesitate to use it in the place of other broths (depending, of course, on what I’m making).

How easy is it?  Super easy!  In the beginning, all you really need is a one-gallon ziplock bag.  I save cuttings from onions (yes, the end pieces of both green onions and bulb onions) that would normally go in the trash; carrot ends and peelings; celery pieces, including the leaves, etc., that don’t get eaten; trimmings from leeks (leek and potato soup is da bomb!); parsley leaves and stems, and other herbs that I may not use all of, like fresh thyme and rosemary.  I simply add these trimmings to the bag as I collect them and keep it in the freezer.  When the bag is full, it’s time to make the vegetable broth.  How simple is that?

What do I NOT add to the bag?  Trimmings and pieces from foods like broccoli, cabbage, brussels sprouts, and cauliflower; potatoes; garlic; tomatoes; peas; and lettuces.

So now, you are ready to empty the bag of frozen pieces into a large pot (I use a stockpot) and add water until the vegetables are covered.  You can add a bouquet of fresh herbs if you like, (things like thyme, rosemary, parsley, oregano, and even a bay leaf or two), or if you don’t have any of those, I have sprinkled in some ground poultry seasoning, which works well!   Place it on the stove, bring to a boil, and simmer for approximately 45 minutes or so.  I don’t worry at all about the proportion of the different vegetable amounts.  It will always vary based on your overall usage of those items, but once, when I didn’t have many carrot trimmings in the mix, I pulled a couple of carrots from the bag in the refrigerator and added them to the pot, anyway.  Sometimes, I have no parsley in there, but I always have a good mixture of carrot, onion, and celery.  It’s not a science–keep it fun!

Once it’s simmered for a bit, strain the broth into another container & try to press/squeeze as much liquid as you can from the vegetable mixture.  I try to maximize the yield.  Once I’ve done that, I simply ladle the broth into freezer containers, and Voila! Done! Put in the freezer and now you have your own vegetable broth to use the next time you want to make a soup or stew.  I also like to cook quinoa or wild rice in my vegetable broth!  And one of the best parts?  No preservatives.

I’m adding some photos of what it looks like when I make broth.  As you can see, I have big ‘ol chunks of everything in there–the flavor is what matters, and all of the rest will be tossed (I add the vegetable pieces to the compost after I’ve boiled & cooled them & saved the broth).  For every 2 cups of vegetable broth I freeze, I’ve saved approximately $2.50 thanks to not having to buy it. I love that, what about you?!

I challenge you to use your vegetable cuttings to make your own vegetable broth.  Let me know how you like it!  Make happy, healthy memories in the kitchen this week!