By nature, veggies create a lot of waste as they’re often cored, peeled, or cut prior to cooking. Disposing of veggie scraps is not only wasting perfectly good food, but it’s also a waste of money.
Vegetable broth is a seriously versatile pantry staple, however I’ve never been a fan of the canned or boxed varieties due to their high sodium content, and the fact that I never seem to be able to use the entire amount before it goes to waste, and we know I feel about waste. This super easy recipe addresses all these concerns, and I guarantee once you try this you’ll never have store bought veggie broth in your pantry again.
What you need:
- Large sized freezer bag
- Veggie Scraps
- Crock pot/slow cooker
- Sandwich sized zippered bags
- Measuring Cup
How to do it:
- Dump your veggies into your crock pot
- Fill your crock pot with water to an inch below the top
- Put the lid on your crock pot and turn it on low
- Cook for 24 hours