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! 🙂
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:
- 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.
- 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.