Homemade Vegetable Broth from Scraps

Collect vegetable scraps in a bag and store them in the freezer until the bag is full. Heartier veggies like onions, carrots, garlic, and broccoli work best.

Add the collected vegetable scraps to a large stock pot. Pour water over them until it reaches about an inch above the scraps.

Add turmeric, black pepper, and salt to the pot.

Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for 3 to 6 hours.

After simmering, drain the broth through a strainer to separate the scraps. You can compost the leftover scraps.

Pour the finished broth into jars. Store it in the fridge for up to 5 days or freeze for up to 3 months.