Homemade Vegetable Broth
Quick and easy homemade veggie broth
- 4 cups Vegetable cuttings
- 6 cups Water
- Salt and pepper to taste
- Save your vegetable scraps and place in baggies in the freezer. Place in water, bring to a boil and simmer for 3 hours. Salt and pepper to taste.
- I use onion scraps and skins, especially red skins for rich color. Carrots, sweet potatoes, celery, broccoli, cauliflower, peppers, eggplant, brussel sprouts, garlic, zucchini, squash, asparagus, stems from spices, basically anything goes!