The End of All Things Vegetable Broth

Ingredients

• 1 cup onion, tips (the ends and skins of whole onions and also scallions and leeks, the dark green tops and white botto)
• 1/2 cup broccoli stem
• 1/2 cup carrot, tops (and the bottom you usually cut off)
• 1 cup asparagus spear (use the stems for the broth)
• 1/2 cup celery top (and leaves)
• 1/2-1 cup pea pods (I use edamame pods too)
• 2-5 corn cobs (after the corn is cut off)
• 1/2 cup bread, heels (whole grain and dark breads are best)
• 1/4 cup rind brie cheese (if not going vegan)
• 1/2 cup tomato, tips
• 1/4 cup beet, tips and leaves
• 1 cup cauliflower stem, and leaves
• 1 cup potato skins (regular and sweet)
• 1-2 bay leaves
• 5-8 peppercorns
• parsley (I grab a handful from the garden)
• 1-2 teaspoon salt

Directions

1. 1

   This is a basic list of ingredients, use whatever you have on hand. I use lots of veggies in my cooking, so place the ends in a gallon freezer bag. I always cut off any brown spots or ends. When it's full, it's time to make the broth. Actually, I usually use two full gallon bags before making broth.

2. 2

   Place in a large stockpot, and cover with water(about 1- 2 gallons). Add seasonings, and salt, it helps to extract the flavor out of the veggies. Bring to a boil, reduce to simmer, and cook about 2 hours.

3. 3

   You may also cook the broth in your crockpot for 6 hours or so on low, about 4 hours on high.

4. 4

   Note: I usually make this on the stove as it's too much to fit into my crockpot, and occasionally add more water if it cooks down more than I want. I freeze in 1 cup plastic containers. You may also freeze in zip lock bags. Enjoy and feel good that you are making something so yummy from something you might have been throwing away! :).