How to Make Low Sodium Vegetable Broth with Scraps

Prep Time 5

Cook Time 1 10

Total Time 1 15

Equipment

Large Saucepan (4 Quarts)

Ingredients

▢ 1 gallon freezer bag of vegetable scraps, roughly 3.5 lbs
▢ 2-3 parmesan rinds
▢ water, enough to cover scraps by 1 inch
▢ salt to taste

Instructions

Place the frozen vegetable scraps and parmesan rinds in a large stockpot.
Cover with cold water, filling to about 1 inch above the level of the scraps.
Bring to a boil over high heat.
Reduce heat to low and simmer gently for 45-60 minutes.
Remove from heat and strain the liquid through a fine-mesh strainer or cheesecloth into another container.
Season with salt to taste.
Allow to cool completely before storing.

Notes

1. For the most flavorful broth, use a mixture of onion ends and skins, carrot peels and tops, celery ends and leaves, garlic skins, mushroom stems, herb stems (parsley, thyme, rosemary), leek tops, and bell pepper cores.

2. For best results, avoid using moldy or spoiled scraps, large amounts of cruciferous vegetables (broccoli, cabbage), bitter greens, and dirty or unwashed vegetable pieces.

3. Nutritional information: The nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the vegetables used.

4. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos.