saved vegetable scraps from recipes (ex: potato & onion skins, fresh herbs)

water

salt & pepper

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*feel free to add other veggie scraps such as carrot peels, garlic shells, celery, broccoli stalks, kale stems, etc. & any seasonings you prefer *

Once you've collected approximately 10-16 cups of veggie scraps, place them in a large pot filled halfway with cold water.

 

Add salt & pepper, and any other seasonings you prefer (basil, bay leaves, sage, thyme). Once the base of your broth is prepared, cover the pot with a lid and turn broth to medium heat. Note: do not boil the broth on high, this will cause veggie scraps to break down quicker and your broth will have less flavor.

 

Let the broth simmer for 60-90 minutes & remove from heat.

 

Allow broth to cool and using a colander or fine mesh strainer, pour the broth into another large pot or bowl. The broth can be stored in an airtight container in the fridge for 7 days, put into single serve portions in the freezer, or canned for a longer shelf life.