This is a great way to use up veggies pieces and create a delicious and nutritious broth.
-Mushroom stems
-Onion/carrot/pepper/zucchini ends (even tomato bits)
-Herb stems
-Stems of chard, kale, mustard greens
Note: This recipe is for a veggie broth, however, you can add frozen chicken, pork, beef, or lamb bones to the veggies to make an incredible meat broth. Roasting the bones ahead of time or saving from a cooked meal will add additional flavor.
Additional Note: If you tolerate mushrooms, adding more mushrooms makes a very healing broth, especially when adding fresh or dried reishi, shitake, or turkey tails. I recommend Woodland Essences’ Deep Immune Tonic for healing support, but make sure you can tolerate all of the ingredients. This mix is definitely best made with a crockpot, or you can cut the time in half with a pressure cooker.
Directions: Put veggie and herb bits (and bones) into a pot or crockpot (or One Pot). Add water to cover about 3-4 inches above the veggies. If using the crock/One Pot, cook according to directions for broth. You can cook from 1.5 to 6 hours depending on your schedule (a pressure cooker can be used for a faster broth). On the stove, cook for 3-4 hours, but be aware that more hot water may need to be added as you go along. Once your broth is cooked, allow to cool for about 15 minutes. Put a fine sieve (or a colander lined with cheesecloth or dish towel) over a bowl. Carefully pour the broth liquid into the sieve. Allow to drain well. This may take one to two batches depending on sieve and bowl size. Compost the vegetables and pour the broth into freezer safe containers (leave about an inch or two from top). Label, date, and use within a year. If bones were added, know that the liquid will become gelatinized. That is okay as it will become liquid when heated. Broth can be used for rice, pasta, soup, stews, and more. I don’t add salt to my broth as I want to be able to control the seasoning later in its use. Be creative and have fun.
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