It’s been a crazy week! Well last week was. Handsome Husband and I took a trip to Boston for the week for some fun-filled touring before the baby comes. We took in tons of history, and tons of amazing food! More about the awesome eats next time, once I can get all the pictures organized. You’ll love it as much as I did, I promise!
I wanted to share this broth with you. It’s so flavorful, has no sodium, and it’s free! What could be better to make all your homemade soups with?! For the broth, you’ll want to start saving all your vegetable scraps – put them in a zipper bag in the freezer until you accumulate enough.
You can save pretty much anything you want, but you may want to steer clear of vegetable with a very strong flavor, or dark color – like beets, Brussels sprouts, cabbage, broccoli, etc. Feel free to save herbs, onion skins, the insides of peppers, carrot skins, celery leaves, spinach and lettuce. Just don’t save anything that is passed its prime or moldy, of course.
Throw everything in a big pot with whatever spices you like (bay leaves, peppercorns, mustard seeds, etc.), cover with water, and simmer for about an hour.
Then strain it and cool it. Pour it into containers or zipper freezer bags. Store in the refrigerator for about a week, or in the freezer for longer. Probably months to a year, but I bet it won’t last that long! Tip: If you freeze the broth in freezer bags on their side, once frozen you can stand them up in a line in a basket for easy selection. This works with all kinds of liquids. That way, nothing gets stuck forever on the bottom of the pile!
HOMEMADE VEGETABLE BROTH
Makes: 6-8 cups
4-6 cups vegetable scraps
2 Bay Leaves
5 quarts Cold Water
1. Place all ingredients in a large stock pot, and bring to boil.
2. Reduce temperature and simmer for one hour.
3. Strain it all through a fine mesh sieve, and press to squeeze out all broth.
4. Cool completely, and store in freezer bags to containers in the refrigerator or freezer.
Happy, healthy eating!