Homemade Vegetable Broth
The best thing you can do for your health this winter is to make homemade vegetable broth! It is rich in vitamins, great for your immune system and digestive health, and helps to reduce food waste. Plus it is so easy to make!
PREP TIME
5 minutes
COOK TIME
1 hour
INGREDIENTS
3
Serves: 6
Ingredients
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Save vegetable scraps whenever you cook -- I like to keep mine in a ziploc bag in the freezer.
- Add the vegetable scraps to a large pot and cover with 8 cups of water.
- Simmer on low heat for at least an hour or two.
- Season with salt as desired.
Notes
I save the tops of onions, the ends of squash, herbs that are wilted, lemons, carrots, celery, ginger, garlic, onion, etc. If you want a more traditional stock, you would just use carrots, celery, and onion, but I like it better when there is a large vegetable medley.
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About This Recipe
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Autoimmune Protocol Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 0 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 713 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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