I love my free veggie broth. I start by placing a covered container in my refrigerator, and then throughout the week, I add carrot peelings, onion peelings, garlic peelings, veggie leftovers, water from steaming veggies … When I have a any type of meat with bones, I save those in a separate container.
Once a week, I fill a big pot with water and dump in all my saved items. I add salt, pepper and whatever herbs I’m in the mood for. I bring the pot to a boil, let it simmer for three to four hours, strain, and store the broth in the fridge.
For dinner that night, I skim off any fat from the top of the container and start making the soup or stew for that week. Sometimes I use half the broth for soup and the other half to cook up a batch of flavorful rice.
For a double Irish Attic whammy dump the boiled veggies (if cooked without the meat bones) in your compost heap.