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Home Made Veggie Broth

I always have fresh veggie broth in my fridge ready to be used in rice, soups, stews or in any recipe that calls for broth or stock.  This is so simple and you'll feel great about getting every last bit of nutritional value out of your fresh produce.

Every time you chop vegetables, save the scraps in a bowl.  This will include onion tops and skins, garlic skins, ends of carrots, zucchini, mushroom, any parings, etc, etc, etc.  The only thing I limit in there is broccoli as it has such a strong flavor and can be a little overwhelming.  Don't leave it out, just use it sparingly.  After you're done your chopping, just dump all the scraps into a gallon sized zip loc baggie and pop it into the freezer.  When it is full, just dump it into your crock pot, fill it with water, plug it in and go to work.  When you get home, strain it into a container, let cool and keep it in your refridgerator.  I try to use it within a week or less.  If you don't have a crock pot, just put all the scraps into your biggest pot and fill it with water.  Bring to a boil, reduce heat to a simmer, cover and cook for about two hours.  Then strain it and store it as above. 

 

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