The best vegetable broth made from kitchen scraps

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It’s soup making weather, the chill is on with record breaking temperatures, making me want to hunker down in my over-sized flannel men’s shirt and my slippers and find a craft project or two, to occupy my time. I mean, who wants to go outside?  I intentionally moved to Sacramento because there’s no snow, but the winter time makes me realize why I spend so much time making each room a place that I love to spend time in. Every corner in my home warms my soul.And I am hoping that you will find this broth will also warm your soul.                                                                                                                                                                     So I’ve  peeled my Organic carrots, celery, onions ( to make my “mirepoix “which is the soup base and I will feature in another blog) or you can find it on Wikipedia.     In a quart sized jar I place the ends and peelings (even the onion peelings) that I can use right away or keep them in the fridge for up to one week.     It is not a good idea to use gassy vegetable scraps like cauliflower or broccoli or cabbage, but you can always add those to your soup later.  The only other ingredients you will need are fresh filtered water, salt and pepper are optional. You can use yellow or red onions. I like the red as the skins add a rich color to the broth. You can also add mushroom stems that you’ve saved and this will add even more flavor.  The only other thing to remember is to wash your peelings and stems to remove any dirt and always use only organic vegetables in your broth in order to avoid heavy pesticide residue that can be found in non- organic peelings.

Fill a large pot with at least two quarts of fresh water and add the vegetable scraps.

Bring to a boil, then leave covered on the stove to simmer for at least one hour, checking periodically. You can add more water if needed. Add Celtic sea salt (has the most minerals and great flavor)and fresh ground pepper to taste.

Once you’ve achieved a rich flavorful broth, you can strain out the vegetables and decant your broth into quart sized mason jars or use right away. This broth will keep up to two weeks in the fridge. This recipe is a great make-ahead broth for holidays like Thanksgiving, Christmas, Easter, etc.

It also makes a great broth to drink on a juice fast.  To add more potassium you can include potato peelings .

This broth will bring a hearty flavor to all of your home-made soups. All you need to add would be a combination of your favorite cut up vegetables, meats, beans, and pastas, and spices.

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Some of my favorite ingredients would be diced tomatoes, potatoes, carrots ,celery, onions, mushrooms, spinach, green beans, and beans.

I always add bay leaf, basil, fresh garlic, and sometimes cumin and chili pepper. Thyme and oregano also make a nice compliment .  Season to taste.  What good cook doesn’t taste the flavor a as they cook?

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Black Bean vegetable soup. Photo by Denise Blevins.

I hope you try this broth and experiment with some new spices, enjoy home-made by you , and save money,too!   Disclosure:  I learned this method from my sister, Gloria, who has cooked in various kitchens across the globe in meditation centers for large groups of people.She’s also the “hand model”.   Thank you Gogi!

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Lorna

How many of us long for our own comfy cottage in the woods? I know I do! We can make our own comfy cottage, right here, right now, no matter where we live. I'm a mother of two, grandmother of two boys, interior designer who thinks out-of-the-box, up cycler, and interested in just about anything related to living comfortably and finding contentment, connecting with the Great Spirit in the natural world and respect for all beings who walk the earth.

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