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.
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.
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