Why settle for bland store-bought broth when you can whip up your own homemade vegetable broth with the scraps already sitting in your kitchen? It’s simple, delicious, and a great way to stretch your budget — plus, it gives you one more reason to feel good about not wasting food.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
If you’ve ever stared at a pile of vegetable scraps and wondered if there’s a better fate for them than the trash, I’ve got good news: There is! Turning them into delicious broth helps you cut down on food waste and save a few bucks along the way.
I use this broth in everything from soup to pasta, and yes, I mean everything. Once you taste how much flavor it adds, the boxed stuff just won’t cut it anymore. The best part? It’s almost embarrassingly easy to make.
In This Article
Why You Should Make Homemade Vegetable Broth
With grocery prices continuing to climb, getting the most out of everything you purchase has never been more important. If you love to cook, making homemade vegetable broth with leftover kitchen scraps is an easy way to stretch your dollars while boosting your favorite dishes’ flavor. You can use your broth in a variety of homemade dishes like soup, pasta, or gravy.
The Best (and Worst) Vegetable Scraps for Broth
Many vegetables that you already use in your kitchen are fair game when making vegetable stock. The tops, tails, skins, stems, peels, and ends that normally end up as food waste or added to the compost pile can instead be set aside for veggie stock. If you buy carrots, beets, or other root veggies with the leafy greens attached, you can use these greens for broth. Woody herb stems, celery leaves, garlic cloves, mushroom stems, and the root ends of onions (including the onion skins) add great aromatics. Peels from carrots, potatoes, tomatoes, beets, and zucchini enhance and balance the flavors.
However, before you start tossing in everything, be aware that cruciferous vegetables like broccoli, cabbage, and Brussels sprouts can make your broth bitter, so they should be avoided. Anything with a flavor you don’t like on its own should not go in your stock. You should not include any scraps past their prime or starting to show signs of rot. Fresh, clean scraps will make the best-tasting broth.
How To Store Vegetable Scraps
One of the safest ways to manage alpha-gal syndrome is to cook meals from scratch. And when you do, you’re likely to rack up a handful of vegetable scraps each day. While it’s not enough for an immediate batch of broth, I’ve gotten into the habit of keeping a dedicated container in my freezer. I call it my “broth bag,” and it’s nothing more than a freezer-safe zipper bag. Every time I prep vegetables, the scraps go straight into the container until I have enough for broth.
How to Make Homemade Vegetable Broth
Once you have about six to eight cups of scraps, or three to four 16-ounce containers full, you are ready to make a batch of broth. These five simple steps will guide you through it.
Step 1: Gather Your Ingredients And Tools
You will need a large stock pot, your collected vegetable scraps, and fresh water. Depending on what you’ve collected, you may want to add a handful of peppercorns, a couple of bay leaves, and perhaps some garlic and herbs to help enhance the flavors.
Step 2: Combine Scraps And Water
Place the vegetable scraps into the pot and cover them with water, aiming for the water to come about two inches over the scraps. It’s not an exact science, but you want room for the scraps to be submerged and simmer without sticking to the bottom of the pan.
Step 3: Simmer
Bring the pot of water and scraps to a boil, then drop to low heat so that the bubbles slow down and the water stays at a simmer. Let the broth continue to simmer for about 45 minutes to an hour. Since there are no bones in veggie broth, it takes much less time than chicken broth. But be careful – if you overcook it, it can get cloudy or take on a bitter flavor.
Sage Advice: It’s easy to make hearty vegetable broth in your Crock-Pot. Simply add the vegetable scraps, spices, and water to a slow cooker, then cook on low for 8-10 hours or high for 4-5 hours. Continue with the remaining steps.
Step 4: Strain
Once the broth has reached your desired flavor, it’s time to strain out the solids. A fine mesh strainer or sieve will work best for this job. Place it over a large bowl or pot, preferably one with a pour spout, then carefully pour the hot broth into the strainer. Reserve the golden liquid and discard the boiled scraps into the compost bin.
Step 5: Store Or Use
After straining the broth, you can season it further if desired. Sometimes, a pinch of salt is necessary, but I often wait and season it as I use it. Your broth can be stored in the fridge for up to a week or in the freezer for up to three months.
How to Store Homemade Vegetable Broth
Once your homemade vegetable broth is ready, you’ve got a couple of storage options. If you plan to use it soon, store your broth in jars or an airtight container in the fridge, where it will keep for up to a week. Just make sure it’s completely cooled before sealing the container.
If you’re not going to use it right away, freezing is your best bet. After the broth cools, pour it into freezer-safe containers or use an ice cube tray for smaller portions. Once frozen, transfer the cubes into a freezer bag for easy access whenever you need a flavor boost. Just thaw what you need overnight in the fridge, and you’re good to go!
Using Your Homemade Broth
Once you’ve made your broth, the fun part begins – using it! Homemade broth is the perfect base for all kinds of dishes, from soups and stews to risotto, sauces, and gravies.
You can cook grains, rice, or pasta in homemade broth for an instant flavor boost that adds nutrients. Use it to thin tomato sauces or rich, hearty chilis, or as the base for a robust butternut squash soup. When heating leftovers, a splash of broth can add flavor and moisture to stir-fries, curries, or pasta dishes that have dried out in the fridge. The options are only limited by your imagination.
Homemade Vegetable Broth Made Simple
Making homemade vegetable broth from kitchen scraps is a simple, satisfying way to reduce waste and make the most of what you buy. Plus, you’ll have the added satisfaction of knowing you’ve made it with ingredients that might have otherwise gone to waste.
Do You Make Homemade Vegetable Broth?
Have you made homemade vegetable broth? How do you use your homemade broth? Any additional tips and tricks to pass along? Share your experiences in the comments section below.
Portions of this article originally appeared on Food Drink Life.
