Making my own veggie broth used to feel like something intimidating – like a thing that only the most experienced and seasoned chefs and home cooks do on a whim.
Fast forward a while, add in some encouragement from my most talented home-cook friends, and now I make this all the time. My freezer is never without a bag for compiling aromatic scraps (more on that below). I have a few jars of it frozen for whenever a recipe arises. It feels like second nature.
In making it consistently I’ve discovered some great news for us all: it’s actually really easy, almost 100% hands-off, and is as close as many of us will get to free food.
If that’s not already enough to convince you…each year, over 100 billion pounds of food is wasted in the United States. If that number bothers you, this Hearty Homemade Veggie Broth is an easy way to start reducing waste in your own home, especially if you cook regularly.
Alliums (onions, garlic, leeks, shallots, etc.) are the star of this broth since they can’t be composted as easily – but here’s a list of what else makes a good base and addition:
- corn cobs
- beet greens
- parmesan rinds (if you aren’t vegan)
and a few things to avoid because of their strong flavors and aromas:
- anything in the brassica family
- herbs that you know you don’t enjoy
and lastly, here’s the recipe:Print
and a few more visuals:
If you’re interested in more blogs about how to use and properly store specific ingredients, outside of this Hearty Homemade Veggie Broth: