Today on the blog I want to show you how I turn my kitchen vegetable scraps into yummy homemade broth! It is ridiculously simple. I use my instant pot, but if you don’t have one, use your crock pot or even a big soup pot on the stove.
I keep a baggie in my freezer specifically for scraps. So when I chop an onion for dinner, the peels and ends go into the bag. Or when I cut up celery for Tim to take to work, I put the leafy bits and the bottom in the bag. Carrot ends and peels also work really great for broth. Most any veggie will work, but the flavor and color will change depending on the veggies you use.
So when the bag is filled up, I take out my instant pot, dump the veggie ends in the pot and cover with water. I’ll add a bay leaf if I have one for some extra flavor. I don’t generally add any salt, but you could if you would like. I just usually add the salt when I am making my finished product.
Put on the soup setting for 30 minutes, or cook for 8 hrs on low in the crock pot. Seriously. That’s it!
Here’s the finished product, and it smells amazing!
Strain the big chunks out with a colander and what’s left is golden amazing homemade broth that didn’t cost you anything! It’s low sodium, since you are controlling the salt. And there’s no preservatives or funky stuff in there, either.
I let it cool, then pour it into old yogurt or cottage cheese or sour cream containers. I like using a variety of sizes, so if a recipe only calls for a cup of broth, I can pull out one of the smaller containers. When it’s soup time, I pull out one or two of the large containers. It really is soooo easy, and it’s easy to fit into my busy schedule, too. The only extra thing I’m really doing is taking the time to wash the instant pot and colander, and freeze the broth into containers. I’d say 5 minutes is a good trade off for quality, homemade, free broth. I love free stuff!