Homemade Vegetable Broth

The nice thing about making broth at home, besides that healthier ingredients you can use, is that it’s made up of odds and ends from other meals.  I keep ends of vegetables, the rougher parts, the parts you push aside when making other dishes.  Add that some water, salt and pepper and let boil-you have your own vegetable stock! And if you want to make chicken or beef stock, add the bones/bits that are leftover from the cooked meat from another meal and cook down with the vegetables.  Making your own stock is a pretty simple and easy way to control the salt and other stuff that goes into your broth, so when you go to make gravy, a sauce or base, you know from beginning to end what is included.  Roast the veggies with a little olive oil/salt and pepper first (let cool down) and you have that added smoky flavor. Yum!

 

4 cups water

ends of 2 tomatoes (use less tomatoes than other veggies as the acid can interfere with certain dishes)

asparagus tips and ends

celery leaves and stalks

carrot tips and ends

leftover pieces of corn from corn on the cob

green bean ends

wilted mushrooms

squash or zucchini ends

salt and pepper

Add all ingredients to a stockpot and let boil for 30 minutes.  Once cooled down drain stock into a large bowl, discarding all vegetable ends and bits.  Add salt and pepper to taste and place in fridge/freezer safe containers. Can be kept in the fridge for 5 days or in the freezer indefinitely.  Place in ice cube trays if you need small serving sizes.