DIY Veggie Broth

• 1 gallon Size Freezer Bag Full Of Vegetable Scraps (Peppers, Onions, Mushrooms, Zucchini, Carrots, Broccoli, Etc.)
• 5 quarts Water, Divided
• 1 Tablespoon Oil, If Needed
• 2 Tablespoons Fresh Herbs (I Like Thyme, Oregano, Parsley)
• 1/2 teaspoons Salt
• 1 Tablespoon Peppercorns

1. Place the veggie scraps in the bottom of a large stock pot.
2. Add 1 cup of water and turn the heat to high.
3. As the veggies begin to thaw and sweat, they will become very fragrant.
4. I was using a stainless steel stock pot so I added about 1 teaspoon of oil just to make sure that nothing stuck to the bottom.
5. Add another cup of water, the herbs, salt and peppercorns and stir frequently until the vegetables are fragrant thawed fully.
6. Cover with the remainder of the water.
7. Bring to a simmer.
8. Cover and simmer for 3-4 hours.
9. Allow the stock to cool fully.
10. Remove the veggie scraps and discard.
11. Strain the broth and store in the refrigerator or freezer.
12. Notes: You can use any mixture of vegetable scraps to make homemade broth, and interchange the herbs and spices for whatever you like or have on hand.
13. If you prefer to use fresh veggies, you can do so by using the same amount and following the directions, using a mix of fresh veggies instead.

gallon, water, oil, fresh herbs, salt, peppercorns

Taken from tastykitchen.com/recipes/homemade-ingredients/diy-veggie-broth/ (may not work)