Garden Veggie Scraps Broth

A great way to use up all of those leftover vegetable scraps. Collect the tops and ends of your onions, zucchini, squash, leeks, beets, greens, garlic, tomatoes – whatever you’re using in your dishes. Set it aside to make broth for soups, stews, and sauces.

Garden Veggie Scraps Broth Recipe

Prep Time: 10 minutes | Cook Time: 2-3 Hours | Servings: 8 cups

INGREDIENTS:

•  4lbs of garden veggie scraps

• 12 cups of filtered walter

• 2 bay leaves

• 1 tbsp oregano

• 1 tbsp rosemary

• 1 tbsp dried reishi mushroom

• 1 tbsp Himalayan salt

INSTRUCTIONS

Note: If you don’t have veggie scraps set aside and saved from your summer/autumn garden, you can save them over the next week in a large freezer bag. Then use to make broth.

 1.        Prep a large pot with the veggie scraps and filtered water. Add the bay leaves, oregano and rosemary. Bring the pot to a boil and then lower to simmer.

 2.        Simmer on low for 2-3 hours until all vegetables are cooked down. Once complete, strain the vegetables from the broth liquid in a mesh strainer over a large bowl. Add the Himalayan salt, and more to taste.

 3.        Use the broth for a soup or store in the fridge or freezer. If you won’t be using it within 3 days, prep it for the freezer. You can also sip on it for something warm and savory instead of tea or coffee!

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