Rescued Vegetable Broth
- 1 full gallon bag of frozen rescued produce.
- 1/2 medium onion chopped.
- 2 to 3 garlic cloves minced.
- 2 TBS oil.
- 6 quart pot.
- 4 quarts of water.
- Salt and other herbs as you desire.
- Collect vegetable scrapes (peeling, tops, stems, pulp from juicing) and vegetables that you can’t use before they go bad in a gallon sized freezer bag and put them in the freezer.
- Coat the bottom of a 6 quart pot with an oil of your choice. I like coconut or ghee.
- Saute the onion and garlic for just a few minutes until fragrant.
- Fill the pot with about 4 quarts of water.
- Dump the contents of your vegetable bag into the water.
- (Optional) add seasoning of your choice. Thyme, oregano, etc. I used only salt in mine so that it will be as neutral as possible.
- Bring to a boil for 2 to 3 minutes.
- Reduce to simmer for 45 minutes to an hour or more if you desire.
- Add salt to taste and pull off the burner to let cool.
- Once cool strain the broth to remove the solids and dump solids in the nearest compost.
- 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.
- Use to make rice, quinoa, or soup more flavorful or any other way you normally use broth. Enjoy!