For a long time, we were buying boxed broth several times a month for all of the different recipes we were making. Then it occurred to us- veggie broth is pretty much just vegetables, salt, and water, so why not start making our own? As an added bonus, it can make your kitchen smell amazing while it simmers.
Broth is used in many different soups, sauces, gravy, etc. Since we cook with vegetables all the time, we keep a container in the fridge where we store vegetable waste for later use in broth-making. Today, we're preparing a vegetable broth for a vegan minestrone we'll be making later in the week.
For this round of broth-making, we're keeping it pretty simple with the ingredients: onion, bell pepper, carrot, celery, and lemon. Other times, we've successfully made broth with leftover broccoli stems, mushrooms, garlic, and potatoes. It's good to decide roughly how much broth you want to make at a time, but it's ok to just make a guess (broth keeps pretty well in the freezer for a long time)! Typically, we choose a few containers or pitchers and fill them with water, then add that amount into the pot. Instead of the stovetop method, using a slow-cooker on low for 6-8 hours will really let the flavors steep into the water.
Homemade Veggie Broth
Got any methods or ingredients you like for your broth? Let us know in the comments!