Homemade Veggie Broth from Scratch

Make this easy, simple and flavorful homemade broth with the leftover veggie scraps in your kitchen! No preservatives, additives or excessive sodium!

Broth. The staple item of successful, moist and flavorful entrees! There are many ways to incorporate a broth into your cooking but so many store-brought broths/stocks are filled with sodium and other concentrates. Organic broths can get a bit pricey. Especially if you're balling on a budget.

Why not re-purpose those extra veggie scraps (and lessen your food waste) by making your own broth. All you need is a bag full of veggie scraps, water, herbs and a crock pot!

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It took around two weeks of collecting left over bell pepper stems, carrot tops, onion & garlic skins amongst other things (celery, rosemary, bay leaf, etc.) to fill up a half-gallon bag for my broth. I kept my bag snugged in my freezer and continued to add scraps as the day went on. The bigger the bag, the more broth you can make!

After you have your scraps, throw them in a crock pot and fill the water to the top. Allow it to simmer for 12-24 hours. I let mine simmer for about 20 hours. I added a tiny dash of kosher salt and sat back as the broth's aroma began to fill my home.

After letting it simmer for 20+ hours, I strained out the veggies and looked at the finished product. Ten cups of golden broth magic. I discarded the remaining scraps into a compost pile I started in my backyard. #lessenyourfoodwaste #compost

And that's it folks! You have a nice heaping supply of veggie broth at no cost to you! Freeze whatever you don't need right away since the broth will spoil in about a week. My homemade broth is certainly more flavorful than the store brought substitute and it's healthier! So start saving up those veggie scraps and I would love to see your broth concoction!