DIY Vegetable Broth
Makes 3-4 quarts
This broth can be made with vegetable scraps and skins saved and frozen over time. If you haven’t collected scraps, now is a great time to start. When processing vegetables, save the odds, ends, and skins of all of your vegetables in a container in the freezer.
1 medium onion, roughly chopped
2-3 ribs of celery, roughly chopped
2 carrots, roughly chopped
10-20 stems of various herbs
Garlic cloves, smashed, as many as desired
Dried or fresh mushrooms (optional)
Leftover frozen veggie scraps
Cheesecloth (or fine strainer)
6 quarts of water
Roughly chop the celery, carrots, and onions, making sure to save the onion skin. Smash the cloves of garlic. Using a 6 inch square of cheesecloth, bundle your herbs together and secure them in the cheesecloth (This will save you from extra straining at the end).
Combine your herbs, fresh vegetables, and frozen scraps into a large (10-quart) stock pot. Add the 6 quarts of water. Bring to a boil and reduce to a simmer.
Simmer on low, covered, for 2-3 hours. Salt to taste.
Once stock has cooled slightly, remove the herb satchel and strain out the solids through a fine mesh colander or with additional cheesecloth into jars for storage. We like to use pint or quart mason jars. Consume fresh broth within a week of making. It can also be frozen for later use.
For storage, consider freezing a ice cube tray to make portioning easier in the future. If you are freezing in containers, make sure to leave an inch of space at the top, your stock will expand as it freezes! Enjoy a healthy and flavorful base to your winter meals!