My favorite way to get the most out of veggie scraps

I love to get the most out of EVERYTHING, which is one reason I love living a low-waste lifestyle.

I love referencing the 5 R’s of zero waste:

refuse

reduce

reuse (+repair)

recycle

rot (which I have yet to try out and I need to!)

So, with vegetable scraps I love to REUSE them, getting the most out of the vegetable scraps that I can, using the parts we would usually just toss out! So I want to show you guys the basic way to make a good vegetable broth, of course everyones will be a bit different depending on the type of vegetables you use on a daily basis.

To start:

Save and start compiling your vegetable scraps! Store any part of the vegetable that you cut off, such as bell pepper tops and seeds, carrot peelings, kale stems, onion skins etc etc, store them in an airtight container in the freezer!

Step 2:

Once you get about 3-4 + cups you can make vegetable broth! Get all your scraps out of the freezer and place them all into a large pot and cover all veggies with enough water where they are all submerged.

Step 3:

I like to add seasonings, adobo seasoning, bay leafs, salt, pepper and I added nutritional yeast because I LOVE IT.

Step 4:

Bring it to a boil for 1 hr., stirring throughout the boiling process.

Step 5:

Once done boiling, use a small strainer and strain all vegetable scraps out. Pour into glass jars and store in fridge for up to 4-5 days! If placing into freezer use a wide mouth jar and only fill till there is about 1 inch of room at top of jar and keep in there up to 4-6 months.

My broth turned out SUPER GOOD, mine had bell pepper, onion, cabbage (hence the purplish hue), zucchini, kale stems, carrot, ginger, garlic, green onion, cilantro, mushroom.