Homemade Vegetable Broth

Using broth instead of water is an easy way to add depth of flavor to your cooking. This vegetable broth can be substituted for water, beef broth, or chicken broth. Best of all, it's FREE to make since you'd be throwing this stuff away!

Every time you cook with fresh vegetables, there's always some bit that you throw away: the cores of bell peppers, the ends of carrots and onions, stems of mushrooms, potato peels, bases of celery stalks, roots of green onions. Instead of throwing these away, get a gallon ziplock bag and keep these odds and ends in the freezer.

When your bag is half full, that's enough to start making a batch of broth!


Instructions:

1. Add half a bag of your veggie mix to 2 quarts of water in a stockpot and boil for an hour and a half. 
2. Use a colander to strain the cooked vegetables out and throw them away. 
3. Pour the broth through a fine strainer to catch all the little particles and seeds. 

You can freeze this broth in plastic containers to keep on hand, or keep in the fridge for up to a week. Use in rice dishes, Asian and vegetarian dishes, recipes that call for broth or water, and all kinds of soups. Happy cooking!