Rescued vegetable broth

veggie broth
I made this broth using a rescued bag that included a lot of beet pulp. So red but delicious and nutritious.

Rescued Vegetable Broth

  • Servings: several
  • Difficulty: easy
  • Print

Supplies

  1. 1 full gallon bag of frozen rescued produce.
  2. 1/2 medium onion chopped.
  3. 2 to 3 garlic cloves minced.
  4. 2 TBS oil.
  5. 6 quart pot.
  6. 4 quarts of water.
  7. Salt and other herbs as you desire.

Instructions

  1. Collect vegetable scrapes (peeling, tops, stems, pulp from juicing) and vegetables that you can’t usevegetable scraps before they go bad ¬†in a gallon sized freezer bag and put them in the freezer.
  2. Coat the bottom of a 6 quart pot with an oil of your choice. I like coconut or ghee.
  3. Saute the onion and garlic for just a few minutes until fragrant.
  4. Fill the pot with about 4 quarts of water.
  5. Dump the contents of your vegetable bag into the water.
  6. (Optional) add seasoning of your choice. Thyme, oregano, etc. I used only salt in mine so that it will be as neutral as possible.
  7. Bring to a boil for 2 to 3 minutes.
  8. Reduce to simmer for 45 minutes to an hour or more if you desire.
  9. Add salt to taste and pull off the burner to let cool.
  10. Once cool strain the broth to remove the solids and dump solids in the nearest compost.
  11. Portion out your broth into servings sizes that work for you. Keep what you will use in the next few days in the fridge and freeze the rest.
  12. Use to make rice, quinoa, or soup more flavorful or any other way you normally use broth.  Enjoy!