Vegetable Broth - how to reuse scraps

I started this blog to show people that it is possible to live eco-friendly and save money while doing it. But, I have posted topics that tend to deviate from the main point of being eco-friendly. However, there is a good reason for this, and before I go into today's topic, I want to first tell you the reason for my deviation.

I have spent a lot of time trying to find ways of cutting down on all of the additives we find in pre-made food and household products. Like most families, I cannot afford to buy all organic products, therefore I ask myself just about every time I start to buy something from the store, "Can I make this myself?" I do this because when you make something yourself as opposed to the option of convenience, you award yourself the benefit of knowing what is in it. Most of you have probably taken a look at the ingredients on the labels of food products for one reason or another, and there is almost always a wide array of ingredients you can't even pronounce. The bulk of society has been made aware of all of the preservatives and additives in grocery store products, this is not a new concept. But, you don't have to shop on the organic aisle to cut out those harmful chemicals. Also, when you get used to the idea of making things from scratch, it becomes a lifestyle. Once you learn to fully appreciate the benefits of basic living, convenience is then looked at in a whole new way. Along with tips on being environmentally friendly, I will also continue to talk about ways to improve the quality of your diet by showing you how to make things yourself.

Now, today's topic is vegetable broth.

When most people think of chicken (or beef) broth, the typical cans or boxes of the stuff usually come to mind. Of course, you can go out and buy a chicken and make your own chicken broth, or you can make a broth out of ingredients you would normally throw away. Vegetable broth is packed full of flavor and nutrients and is completely versatile.

The first thing you will need is a container to store the broth in, I make it a gallon at a time. It can be frozen, canned, or just refrigerated.

The base of the broth is made up of vegetable scraps. You can use anything, like for example, onion peels, carrot tops, potato peels, celery ends, cabbage heads, or whatever you feel like using.

I typically save up my vegetable scraps and freeze them in a freezer bag. A great thing I learned is to cut the scraps into chunks and spread them out on a plate or baking sheet and freeze them that way before putting them into the bag. This way, everything doesn't stick together and you can take out as much as you need.

To make the broth you need a large pot, water and the vegetable scraps (thawed).
First, you saute the scraps in the pot to release all of that fantastic flavor into the broth. You can also use a little bit of oil to saute them if you like, but it's totally optional.
Then, after you saute them for a minute, fill the pot with water and bring to a boil, reduce heat and simmer for about an hour. The broth will be a dark color, and the flavor, smell and color of it will depend on what kind of vegetables you use. When the broth is cooled, pour it into the container you chose to use.

This broth can be used in the place of water in just about anything; rice, potatoes, veggies. Or you can use this as the liquid for a soup (refer to my post on leftovers for ideas). It tastes fantastic and is healthier and tastier than anything you will find in the store.

Well, that's all for today's post. And always remember to recycle, reuse and be creative! It only takes a little to make a BIG difference :)