Over the last few years, I’ve been getting closer and closer to near-o waste. Not quite zero, but almost there. Vegetable broth was one of the easiest switch ever! Not only did it cut down on vegetable scrap waste, it cut down on the waste produced by buying tetra packs of vegetable broth.
It is so simple! It took me forever to get this onto the blog, but today is the day.
This post contains affiliate links
The key to this broth is your collection of vegetable scraps. I collect these over time and keep them in my freezer. It’s simple: onion ends, carrot peels, celery ends, you name it. I make sure to clean everything well before peeling or adding. Sometimes I’ll add vegetables that are starting to wilt to my collection if I won’t be able to use them in time. I stick these scraps in a jar or in a baggie and keep them in the freezer until I am ready for them.
I whip up this broth in my Instant Pot, but it’s just as easy to do it on the stovetop or in your slow cooker as well.
Once the broth is made, it will stay good in your fridge for a few days or in the freezer for 6 months. I prefer the latter, by the way. Just requires some planning when you’re ready to use it. If I want to use it, I’ll stick it into the fridge overnight and it’s ready for me the next day!
I really enjoy being able to make my own pantry staples and knowing exactly what goes into what we eat!
Some recipes that use vegetable broth:
Easy DIY Vegetable Broth
What you need:
Large onion, in large chunks with papery skin still on
3 carrots, scrubbed, skins still on
3 stalks celery, scrubbed, leaves still on
8 cloves garlic, crushed
2-3 cups veggie scraps
1 TBSP parsley (dried or fresh)
1 TBSP thyme (dried or fresh)
6 springs fresh rosemary (optional)
3 bay leaves
2 tsp sea salt
10 cups water
Instant Pot Instructions
Add everything to the instant pot insert. Set on manual high pressure for 30 minutes and release steam manually. (Continued below in bold print)
Stovetop Instructions
Add everything to a large stockpot and allow to simmer at least 1 hour. (Continued below in bold print)
Slow Cooker Instructions
Add everything to the pot insert and cook on high for at least 5 hours. (Continued below in bold print)
Allow broth to cool. Once cooled, run through a fine sieve and store in large jars or containers.
PS: Another great way to use food scraps like citrus is making an all-purpose cleaner!
Shop This Post
What kinds of pantry staples do you make from scratch? How do you cut down on food waste?
