If you’ve been following me for a while then you know I am a big fan of anything that can save me money and is also good for the environment. For the longest time I had this idea of making my own veggie broth, but I put it off because I thought it was this super complicated process that would require a long list of ingredients. Boy was I wrong! Making your own veggie broth can literally be made from kitchen scraps and filtered water. It doesn’t get any easier than that. Now I make it all the time and the best part is it doesn’t cost me anything!

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Every time I cook something with vegetables I store the scraps in a container “in the freezer. When the bowl is full I put the scraps in a crock-pot with some water for a few hours. Then, when the veggie scraps are really tender I strain the liquid and store the broth in a mason jar in the fridge. The whole time it’s cooking the house smells amazing. Especially when there are celery and garlic scraps in there! The smell reminds me of Thanksgiving and it doesn’t get much better than that. (Except maybe when there are cookies baking!)

I love making my own broth because I know what’s in it. Store bought broths can have unnecessary ingredients and high amounts of salt. When I make it at home I can choose what goes into it. Sometimes I am even using produce from my own garden! I don’t add any salt to mine, because I usually add salt to my meals.

Note: I try to avoid using too many herbs as they can be over powering and don’t always combine flavors well.

I hope you give this method a try! Use the veggie broth to try my recipe for Tofu Scramble found here or my recipe for Butternut Squash soup found here.