Name: How to Make Vegetable Broth from Kitchen Scraps
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 1 carrots, roughly chopped; 1 ribs of celery, roughly chopped; 1/2 onion, roughly chopped; 4 cups of vegetable scraps; 3 cloves of garlic, peeled; one inch piece of fresh ginger, peeled and sliced; 2 bay leaves; a few sprigs of thyme or rosemary; a handful of parsley or cilantro; salt to taste; 12-14 cups of clean water (I use about 3 and 1/2 quarts)

Ingredients

Scale

1 carrots, roughly chopped
1 ribs of celery, roughly chopped
1/2 onion, roughly chopped
4 cups of vegetable scraps
3 cloves of garlic, peeled
one inch piece of fresh ginger, peeled and sliced
2 bay leaves
a few sprigs of thyme or rosemary
a handful of parsley or cilantro
salt to taste
12–14 cups of clean water (I use about 3 and 1/2 quarts)

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Instructions

Place everything in a large stock pot. Add water. Bring to a boil. Reduce heat and simmer (covered) for 1 hour.
Turn off heat. Using tongs or slotted spoon, remove solids. Then strain through a mesh sieve.
Store in airtight jar for up to a week. Or freeze in small portions for use later.

Notes

I’ve seen recipes where you saute the carrots, celery, and onion in a bit of oil before you add water. Feel free to do this if you like. It does add a nice flavor. But I’ve been doing this broth for a long time and love how easy and delicious it is just the way it is.