I'm saving money and reducing food waste by making vegetable broth at home. It's easy to make, low in sodium, and uses ingredients I already have in my kitchen.
Save vegetable scraps in a gallon-sized bag in your freezer over the course of a few weeks. Once your bag is full, add the contents to a large pot. (I use a 6-quart pot.)
Pour water in the pot to cover the vegetables. Add salt and peppercorns. Add additional ingredients as desired. Bring to a boil, then lower heat and simmer for 1 to 2 hours.
Remove from heat, strain the broth, and pour into glass jars. Allow to cool before moving jars to the fridge or freezer.
Use broth stored in the fridge within a week. Broth stored in the freezer will keep much longer. Just thaw it when you're ready to use it!
recipe from thesavvyplate.com