Are you tired of the expensive vegetable broths you purchase at the store? Sick of the excessive amount of sodium and preservatives within them? Sounds like you should try your hand at making your own!

It is as simple as saving your vegetable scraps after you cut them for other recipes. Find a freezer-safe container (I use a plastic pitcher with a lid) and add your scraps to the container until it is full. Now you’re ready to make your own easy homemade veggie broth!

Homemade Vegetable Broth

• Desired amount of vegetable scraps: I fill a plastic drink pitcher to the top with scraps and use this as my base
• Filtered water, enough to fill just under the top of the scraps (do not submerge vegetables completely, or the broth will be too dilute)
• Kosher salt to taste (optional)
• Large stockpot

1. Fill a stockpot with the frozen vegetables scraps and fill with filtered water just under the surface of the vegetables. This amount will vary.
2. Add 1 tsp of kosher salt, if desired.
3. Cover stockpot and set over high heat.
4. Bring to a boil, then uncover pot and set to simmer.
5. Simmer for 30 minutes, then strain vegetables from broth.
6. Refrigerate for up to 3 days in an airtight container and enjoy!

Easy! Now use this for making rice, quinoa, or as a substitute for oil when sautéing. You can even heat it and drink it straight during the colder months. The best part? You will be contributing to less plastic AND food waste! Look at you go. Have a lovely day!