Vegetable Broth Recipe
I've been making my own vegetable broth for years.
Making my own vegetable broth is super easy and saves so much money. A good box of organic vegetable broth can cost as much as $4 per box but costs pennies to make your own. I love to teach our clients how to make their own vegetable broth and even share scraps from the workshops with participants so they can go home and make broth. An added bonus is that we are not wasting all of the food scraps from the workshops.
One of the best benefits of making your vegetable broth is that you know exactly what ingredients are in it. Many of the store bought broths have unhealthy ingredients added to them like sugar, oils and MSG. Yes, MSG is an ingredient added to most soups and broths that you buy in the store. MSG is hidden under so many different names so it won't be clearly marked on your package. This is a topic I teach about in my Thrive45 Weight Loss & Wellness For Women Over 45 Course. Inside that course I teach my students how to read ingredient labels and I teach them the over 100 different names that MSG is hidden under.
Throughout the week I will save all of my vegetable scraps and store them in a ziplock bag and keep in my freezer. I keep adding vegetable scraps until the bag is full. Once the bag is full, I will take the bag out of the freezer and do one of the following;
Slow Cooker:
1. Pour contents of freezer bag into a slow cooker. You do not need to defrost.
2. Fill slow cooker with water up to the fill line.
3. Cook on high for 5-6 hours.
4. Let cool to room temperature and strain liquid into individual ziplock bags and store in the freezer until ready to use. Broth can be stored in the freezer for up to 6 months.
Instant Pot:
1. Pour contents of freezer bag into the Instant Pot. You do not need to defrost.
2. Fill Instant Pot with water up to the max fill line.
3. Cook on "manual" "high" for 20 minutes. Let it auto-release.
4. Let cool to room temperature and strain liquid into individual ziplock bags and store in the freezer until ready to use. Broth can be stored in the freezer for up to 6 months.
Veggie Scrap Ideas:
Skins, tips, stalks, seeds etc. from ALL types of vegetables. Be sure to throw in garlic scraps and any fresh herbs in your refrigerator that might be getting past their prime.
If you are interested in learning how a whole-food plant-based diet can help you lose weight and prevent chronic disease as you age, then come join us for our Thrive45 Weight Loss & Wellness Program for Women Over 45. CLICK HERE FOR MORE INFO
