Homemade Vegetable Broth

How to make use of all those leftover vegetable peelings from your holiday meal preparations.


Make your own vegetable broth.

Keep carrot, onion, potato, and sweet potato peelings, squash and celery tips, tomato tops, to this add some garlic cloves, oregano or bay leaves, fresh or dried parsley, salt, pepper and (remember to save) the water from your potatoes. These can all be saved in the freezer until you are ready.

1. Add the vegetable scraps to your crockpot and fill with water, cook on HIGH 8-10 hours or overnight.

2. Let cool, Then strain it.

Vegetable Broth Uses:

This is great as a broth for many types of recipes, including Matzo Ball Soup, Vegetarian French Onion Soup, Cassoulet, or Risotto.

Cook rice with broth instead of water for added flavour.

Freeze broth in an ice cube tray and grab a cube or two for thinning sauces.

Plus, it's all compostable (no soup bones to dispose of).