How to Make Vegetable Broth with Veggie Scraps
- 3 stalks celery, chopped
- 2-3 medium carrots, chopped
- 1 to 2 red onions (or leeks or shallots, or all if you have)
- 3 to 5 cloves garlic (you can lessen, I love adding garlic)
- Few sprigs thyme
- A big handful parsley
- 2-3 cups of frozen veggie scraps
- 10-12 cups filtered water
Optional, but recommended if you have them
- Bell peppers
- 1/2 teaspoon salt
- 10 peppercorns
- 1 chili pepper or scotch bonnet pepper (helps to deepen flavours)
- 1/4 cup liquid aminos
- In a pot over high heat, add all the ingredients except the water. Let the heat sweat the ingredients for about 3 minutes to help bring out flavours. If adding in extra ingredients, add them now. Pour in all the water and stir. I use 12 cups, but you can use 10 cups if you want an even more concentrated broth.
- Bring to a boil, then reduce to a simmer for 1 hour.
- Remove from heat and allow to cool.
- Select the containers you'll be storing broth in (I like clear large glass jars). Place a layer of cheese cloth or a very thin towel on top and pour into jars to catch liquid and strain vegetables.
- At this point, I stir in equal amounts of liquid aminos (totalling 1/4 cup) in the jars. I end up with two jars, so I stir in 2 tablespoons into each. After sitting for a day the flavours will deepen even more.
- Store in fridge for up to a week. See notes for freezing instructions. Enjoy!
Your veggie broth can last a week in an airtight container in the fridge. The best way to keep your broth for longer is to freeze it. You can freeze it flat in zipped tupperware containers, or poured into an ice cube tray.