Ok, so it’s not glamorous – but I never promised glamour food shots! ¬†I can promise real, whole food goodness though, and Scrap Veggie Broth fits this bill! ūüôā

Vegetarian soups and stews are go to¬†meals for us in fall and winter. ¬†They are easy to make in large enough¬†quantities to guarantee leftovers,¬†and I’ll often double recipes and freeze to have on hand for busy week nights.

A key ingredient to delicious soups & stews?  Homemade veggie broth.  The best method?  From food scraps.

Last year a friend of ours introduced us to the idea of making our own vegetable broth from food craps. ¬†Initially, I cringed; not at the thought of cooking cook scraps, but at the thought of adding any extra effort to our already full meal prep regime. ¬†And then I tried his pea soup. ¬†I couldn’t believe the difference in flavour that¬†the homemade broth brought to the soup. ¬†I was also surprised at how easy it is to make yourself.

We add this broth to soups, stews, and any extra we use to cook our¬†beans and legumes for hummus, chili or dal, or any other recipe calling for beans. ¬†I promise – you’ll notice the difference in your recipes!

2 steps is all it takes, along with a slow cooker:

  1. Collect your veggie scraps in a ziplock bag in the freezer, skins and all.  Include onions, carrots, garlic, celery, and all other veggie scraps, *except cruciferous veggies (broccoli, cabbage, brussels sprouts, cauliflower).  These vegetables can make your broth bitter.
  2. Once you’ve filled a large zip lock bag, add scraps to a slow cooker, cover with water and cook on high for 24¬†hours. ¬†Strain broth through a fine mesh strainer and discard solids.¬†¬†Season with salt and pepper. ¬†Use to replace water or broth in any soup or stew recipe. ¬†*Save and add chicken bones or beef marrow bones for further nutrients and flavor.


– Becca