By Erin Huffstetler, Frugal Living Expert .
There is love in sharing .
Vegetable broth is a must-have in any frugal pantry. It can be used as the base for soups and stews, in sauces and in loads of other dishes. Learn how to make your own vegetable broth, and you’ll always have plenty on hand.
A variety of vegetables (onions, carrots, celery, tomatoes, broccoli, mushrooms, etc.)
Your choice of seasonings (salt, pepper, garlic, bay leaves, etc.)
Prep Time: 5 minutes
Cook Time: 180 minutes
Total Time: 185 minutes
- Place vegetables and seasonings in a large pot, and cover with water.
Bring to a boil.
Reduce heat and simmer for several hours.
Once the broth has developed a rich color and flavor, strain out the vegetables, and your broth is ready for use.
- Not sure which vegetables to include in your broth. Here’s what each will contribute:
Tomatoes – acidity and color
Mushrooms – meatiness
Carrots, corn – sweetness
Potatoes – body
Cabbage, celery, broccoli, green beans – earthiness
Onions, garlic – a slight spiciness
2.Vegetable scraps and peels make great broth. Keep a container in your freezer for all those odds and ends, and you’ll always have the makings for cheap and tasty vegetable broth.
- Freeze broth in ice cube trays; then pull out cubes when you need them. Two cubes equal a quarter cup of broth.
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Keep a “”soup bag”” in the freezer!
My grandmother taught me to be very frugal. I keep a large zipper bag in the freezer and put all my vegetable peels in it. When I want vegetable broth, it is ready.
If I end up with good soup bones from a roast or poultry, I put my vegetable peels in the stock pot with the bones and let it all simmer for some hours. Onion peels make the most heavenly broth for soups or gravies!
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