Food waste costs The United States $165 billion each year whether due to food left on the field or tossing food at home. One easy way to eat down the fridge and eliminate even more food waste is to tackle recipes like homemade veggie broth, which uses a number of veggie scraps that would otherwise be thrown away. The best part about this recipe is you can toss in herbs and any veggie you have on hand—minus veg like broccoli and cauliflower—into the broth for a fragrant, salty base for soups and more.Print
Stop throwing away perfectly good food scraps by making this catchall vegetarian-friendly broth.
- 3 large onions, skin on, roughly chopped
- 3–4 carrots, trimmed, roughly chopped
- 1 head of celery, roughly chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 2–3 cups cleaned vegetable scraps (but omit foods in the Brassica family like broccoli, cauliflower, and cabbage)
- 1/2 cup freshly chopped parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 12 cups water
- In a large pot, add cooking oil and bring to medium heat. Add onions, carrots, celery, salt, and pepper. Cook for 6-9 minutes or until vegetables start to brown.
- Add garlic and cook for an additional minute.
- Add additional vegetable scraps and herbs. Stir and cook for another 2-3 minutes until the herbs become aromatic.
- Add water and increase heat to medium-high. When it starts to boil, reduce heat to low, cover, then simmer for an hour.
- Remove lid and stir. If desired, add more salt and pepper to taste. Simmer for an additional 15 minutes.
- Use a large mesh strainer or cheese cloth to strain the contents into large glass jars for storage. Allow to cool completely before transferring to the fridge. Store refrigerated for up to one week or in the freezer for up to 6 months.