Living in a big city offers many eco-boosting benefits: we walk every where, we have an extensive farmers market system and and we live in a reasonably-sized apartment that doesn’t require a ton of energy to heat and cool. With that said, I am still bummed that I can’t compost our food scraps. I’d estimate that nearly 50% of our trash is food leftovers. As I’m always on the look out for ways to reduce the amount of waste our family creates, I was thrilled to learn about an easy way to re-use vegetable bits and pieces that would otherwise end up in the landfill.
Instead of tossing out trimmed ends of celery, carrots and onions, I save them in a re-used plastic bag in the freezer. When I have a good amount saved up I drop the frozen veggies in a pot with several cups of water, boil for an hour or two, and then strain into storage containers. What a great way to re-use food and avoid buying broth in cans.
My honey-colored homemade vegetable broth tastes so good it can be eaten on its own as a simple and warming soup. Plus, it isn’t overloaded with sodium as I only added about 1/2 teaspoon of salt. As an added bonus, this batch made about $7.00 worth of store-bought broth. I am using a couple cups tonight to make homemade vegetarian stuffing (three of my sisters are vegetarians) for Thanksgiving dinner. Should be a real treat!
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