Veggie Broth

VEGGIE BROTH

This was a tip given from a great friend, Kim, and is something that everyone needs to know! Rather than throwing away or composting unwanted parts of veggies, save them in a gallon bag and store in the freezer. When it's full, use it as a base for a hearty veggie broth that can be used right away, or frozen and saved for later. So, what do I save? Everything! The spudding potato, the base of the celery bunch, the carrot greens, the few leaves of kale that aren't-so-fresh any more...just add and add until that bag is full!!

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What you'll need:

1 gallon bag of unloved vegetables
2 carrots, sliced
1 onion, quartered (no need to peel)
1 potato, quartered
1 celery stalk
3 cloves garlic, smashed (no need to peel)
handful fresh parsley
2 tbsp. Tamari
salt and freshly ground pepper

**These added ingredients are just a guideline--if you are missing an ingredient, just leave it out, or replace it with something else from the fridge that is looking like it would benefit from some TLC.**

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Combine all ingredients in a large stock pot. Fill with 6-8 cups water, just enough to leave the veggies peaking out about 2-4 inches at the top of the pot. 

Bring to a boil. Lower to a simmer and cook for 1 hour or so. 

Cool. To strain the broth from the veggies, place another large, empty stock pot in the sink. Place a pasta strainer on top, and slowly pour the stock into the strainer. Press the veggies down to ensure you squeeze out all the goodness. 

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Generally makes about 2 quarts of veggie stock, give or take.