RECIPE: Scrap Veggie Broth in a slowcooker
 
Cook time
Total time
 
This simple veggie broth will use up all your fruit and vegetable scraps, and make your next meal that much better.
Author:
Ingredients
  • 1 Tsp. Salt (to Taste)
  • A Variety of Raw Vegetable Scraps*
  • You can use skins, scraps, and leftover: Zucchini, Greens, Spinach, Okra, Apples, Tomatoes, Asparagus, Artichoke, Peas, Green Beans, Onions, Cabbage, Broccoli, Leeks, Garlic, Peppers, Carrot, Mushroom Stems, Herbs…. almost anything.
Instructions
  1. *Make sure to only use ingredients that you COULD eat fresh. Nothing dirty, slimy, moldy, etc. A little soft is fine. The key to the best broth is variety. Try not to use too much of anything with a strong flavor- but remember that this is a low pressure process. If it doesn't turn out, no big deal!
  2. Put all your scraps in a slow cooker and cover with water.
  3. Sprinkle salt over the mixture and mix it slightly with a spoon.
  4. Put crock pot on "low" and leave overnight– 10-20 hours– checking occasionally for taste and to stir gently.
  5. Ladle broth over a strainer to separate out vegetable scraps and broth.
  6. OPTIONAL: Simmer the broth on Med/High to condense the soup for freezing. Allow to cool completely before placing in a container or ziplock bag, and freeze until you're ready. (Make sure to label your container with tasting notes and a date.)
Recipe by Adventures In Making at http://adventures-in-making.com/recipe-scrap-veggie-broth-to-perfect-any-recipe/