Nothing beats homemade vegetable broth, and this recipe is as easy as it gets!
It’s a great way to reduce food waste and have delicious homemade broth ready whenever you need it.
For the clearest and most flavorful stock, simmer gently–and don’t stir.
Add vegetable and herb trimmings until the bag is filled.
Place the vegetable-herb mixture in a large pot.
Add water (add more, if needed to cover vegetables), peppercorns and bay leaves.
Bring to boil; reduce heat to a gentle simmer.
Line a strainer with cheesecloth and place it over a large bowl.
Press the vegetables into the strainer to extract any liquid.
Let cool, then refrigerate or freeze for future use.
Avoid cruciferous vegetables like broccoli, Brussels sprouts and cabbage.
When adding herbs go light on ones with stronger flavors like rosemary and sage.
