One of our favorite money-saving tips is not to throw away any food, if possible. This delicious recipe uses leftover veggie scraps that might otherwise hit the trash or compost pile and turns it into delectable broth loaded with flavor, which we then freeze in 2 cup increments until it is needed in a recipe.
Each week as we prepare our vegetables, everything gets washed thoroughly first. As we cut the veggies up, the scraps get put into a large ziploc bag. Once that bag is full, we make broth out of it, the busy woman’s way!
Some folks report that they include potato peelings in their broth, but we do not.
- 1 Large (gallon-sz!) baggie of various vegetable scraps- Ours generally has: carrot peels, celery ends, green onions, pepper ends/stems, occasional cabbage leaf or 2, tomato ends, etc
- Salt & Pepper
- 1 Lg Onion, diced/chopped
- 2-3 Cloves of Garlic
- 1 tsp Turmeric
Dump the bag of scraps into your slow cooker and add the onion, garlic and tumeric. Sprinkle liberally with salt and freshly cracked pepper, then cover with enough water to completely cover all the vegetables.
Cover the slow cooker and cook on low for 10 hours without opening it.
Once it’s done, unplug the slow cooker, remove the top, let it cool, strain to remove the veggie pieces, transfer to containers or baggies and freeze until needed.
This will make the tastiest broth ever!
© Can Stock Photo Inc. / warrenprice
I have a Baggie in the fridge for all my ends and peels! I like to include the gems from kale and or cilantro and the strings from green beans. The trimmings from broccoli and asparagus is wonderful too! I tend to make veggie soup a lot so the stinger flavors work well!