Living life can get busy. Yeah, really busy. But I have to make time to what I love. Jam and homemade veggie broth and soup are my new obsessions right now with the colder weather setting in. They are supper easy and there is little you can do to mess it up, which works for a busy mom like me. But today I want to share with you my secret on making the best veggie both for soups.
- 1 Gallon Zipper Bag
- Veggie Scraps
- Big enough pot
- As much water as needed to cover scrap
- Cheese Cloth
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic Powder
- First you need to collect your scraps. Depending on how much veggies you eat this could take a couple of days or weeks, but get enough to fill a zipper bag.
- Once the bag is full, get out a large pot and fill it with water just enough to cover the scrapes with water.
- Put on the stove to a medium boil for thirty-forty minutes.
- Let cool until broth is workable.
- Place strainer in a large bowl or another pot to catch the broth, and line with cheese cloth.
- Pour broth into the lined strainer.
- Squeeze remaining broth out of the veggies by wrapping them in the cheese cloth. Throw cheese clothed item away.
- Return broth back to the stove and add the seasonings. I like as strong so add the seasonings in 1/2 teaspoon at a time until the flavor you want is there. You can also add spices like cumin, cayenne, and oregano if desired. Let the broth boil another ten minutes.
And you’re done. You just saved yourself a lot of money and this veggie broth will taste better than anything you will fin the store. Happy cooking!