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Vegetable Broth using Kitchen Scraps
A great way to get extra mileage out of your vegetable scraps! Use in place of water in recipes for soups and casseroles, or use in place of water to make rice or quinoa.
Course
Soup
Cuisine
American
Diet
Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Cook Time
1
hour
hour
Total Time
1
hour
hour
Servings
20
cups
Calories
10
kcal
Author
Laura Yautz
Ingredients
1
Gallon Bag
Vegetable Scraps (clean and in good shape)
Water
Instructions
Add the frozen vegetable scraps to a 10-quart stock pot (or similar size).
Fill with water, allowing a few inches of boiling room at the top.
Bring pot to a boil. Reduce to a simmer. Simmer for an hour.
Strain out the scraps and discard (or compost).
Freeze any broth you won't use within 5-7 days. I recommend freezing in 2-4 cup portions.
Nutrition
Calories:
10
kcal