Homemade vegetable broth is one of the easiest things you can make. Keep a gallon bag in your freezer and any trimmings, scraps, or anything that doesn't look so hot anymore get thrown in. End of onions, leeks, carrot peels, celery, garlic, green onions, shallots. Herbs are really good like parsley, cilantro, rosemary, or thyme. Mushrooms, bell peppers, fennel work as well. Anything with a pleasant flavor. Leave out anything bitter like broccoli, cauliflower, cabbage, or brussels sprouts. Also, don't use anything that's starting to rot or mold. Ew. For this broth I used an assortment of vegetables but the color came out a dark red from the beets that were in there. A neat difference. I'm going to use the broth to make rice and hopefully it will turn out a pinkish red color. Holiday rice anyone?
Take all your scraps once your bag is full, boil them in a big pot with about 9 cups of water. Basically about 5 cups of scraps.
Once everything is boiling, take it down to a simmer and cover. Add a couple bay leaves if you have them and some salt and pepper, to taste. Let everything simmer for an hour.
Strain out the veggies from the broth and you're set! You can keep the broth in the fridge for up to a week or in the freezer for later.
Put your gallon bag back in the freezer and refill!
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