Vegetarian Broth

Using a gallon size freezer bag, save and freeze spare cuttings from all your cleaned and scrubbed fresh vegetables: onion skins, zucchini and cucumber ends, potato peels, carrot tips, carrot peels, tomatoes, celery, greens, garlic paper. The possibilities are endless!

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When the freezer bag is full:

  1. Pour the frozen cuttings into a large cooking pan. Fill with water (ratio 2 - 3 parts water to vegetables).
  2. Bring to boil and simmer until you get a rich, nice looking broth.
  3. Strain the broth into another pan (the veggies can be composted).

You've now got a healthy vegetarian broth, that was virtually free. For soup, use cooked pasta, cubed or sliced fresh veggies, frozen veggies, cooked lentils, cooked beans, cooked rice. Bring to a boil, simmer till the veggies are done, and spice to taste. Go through your fridge and cupboards and use your leftovers and imagination!

By Laura from Long Beach, CA

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December 28, 20070 found this helpful

Thanks for the money saving tip. Now instead of throwing my vegetable peels in the garbage, I'll freeze the scraps and make vegetable broth.

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December 29, 20070 found this helpful

Being vegetarian, I appreciate (and will use) this recipe. Thanks!

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January 2, 20080 found this helpful

Roasting the veggies first gives the broth a nice flavor.

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