Thursday, February 9, 2012

Veggie Broth

In case you were interested in the Veggie Broth I used for my Turkey Black Bean Chili, among other yummy dishes, here's the simple recipe:

-Keep a Gallon size Freezer Ziplock Bag in the freezer and fill it with veggie trimmings when prepping various dishes. (I fill mine with squash tops/bottoms, onion trimmings, carrot tops, greens & shavings, beet greens, etc.)
-Once bag is full (it takes me about a month to fill the bag) combine with 6-8 quarts of water in a large stock pot, bring to a boil then simmer for about 2 hrs.
-Strain broth & veggies, making sure to mash the juice out of the cooked veggies, into a large carafe or bowl.
-Pour 4 Cups of strained broth into quart size freezer ziplock bags labeled with type of broth & date. (make sure to check the seals as about every 8th bag or so tends to leak!)
-Freeze then use when needed!

This produces about 24 cups (192 oz.) of broth or 6 Quart bags! Much cheaper than buying a 16oz can for $1!!!

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