Every time you make a salad, soup, omelet, etc., veggie rejects are bound to happen: sad asparagus tips that will be thrown into the disposal; leek leaves that will be tossed in the garbage and never be used; or carrot skins that will never see the light of day because your picky nephew made you “peel off the yucky stuff.”
Fear not veggie lovers! There is a use for these scraps.
1) Throw all of your veggie rejects into a freezer bag and place into the freezer. Veggies will stay good for 8-12 months.
2) When you have a full freezer bag of veggies, thaw the veggies out, place them in a stock pot.
3) Add whole garlic cloves to taste. Also add fresh Italian seasonings such as oregano, as well as salt and pepper.
4) Pour in one gallon of water and simmer for an hour and a half.
5)Pour the liquid through a fine strainer. Tadum!! You have veggie broth.
The best part about making your own broth is that you have control of the taste, so play with it! Use Indian seasonings instead. Use all sweet veggies. Perfect your broth, put it in a fancy jug, slap a bow on it and give it as a present.
The second best part about making your own broth is that you can make it have a low sodium content. Have you ever used grocery store broth that gives you sodium overload so much so, that your skin starts to prune? I’m exagerating, but making a flavorful broth without the sodium is wonderful thing.
The third best part is that you will use your broth to make food that creates new veggie rejects. And then the veggie broth cycle can continue.