Economical Veggie Broth
It’s surprisingly easy to make vegetable stock using large chunks of vegetables, or the ends and trimmings you would otherwise throw out—reducing waste and saving cash at the same time! Old, wrinkly vegetables your find at the back of the fridge are perfect, too. You’ll want to consider the flavors of the vegetables you add to your stock, and how they’ll blend with the flavor of the soup you’re planning to make with it. Good neutral options are carrot, celery, onion, mushroom, and parsnip. The stems of herbs and greens are great as well. Think carefully before using broccoli, cabbage, radish, or other strong flavors because they’ll overpower your soup.
Servings: 8 cups
Ingredients
- 8 cups water
- 2-4 cups vegetables or vegetable ends
- 3-4 cloves fresh garlic, peeled and halved
- 1 Tbsp mixed dried herbs
- 1 tsp sea salt, optional, leave out for an unsalted stock
Instructions
- In a large pot, combine the water, vegetables, garlic, dried herbs, and salt (if using). Bring the water to a boil over high heat, then turn the heat to low. Simmer for at least 30 minutes, or put in your pressure cooker on high for 2 minutes. Taste and add more salt or herbs, if you like.
- Let cool a bit, then strain through a fine-mesh strainer into a large heat-proof bowl. Discard the solids. Transfer the broth to airtight jars or containers. The broth will keep in the refrigerator for up 1 one week or in the freezer indefinitely. Freeze in small portions and thaw just what you need for a meal or soup.
Notes
When making meals, collect your vegetable ends and trimmings in a large zipper-top bag to save until you have enough to make broth.
Nutrition
Calories: 2kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.0003g | Sodium: 296mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 20IU | Vitamin C: 0.8mg | Calcium: 1mg
