Homemade Vegetable Broth

OK, so this isn't exactly a recipe because it is incredibly versatile - and I PROMISE it's not nearly as intimidating as it may seem. Here's what you want to do:

1. Save ALL vegetable scraps (onion peels, insides of peppers, zucchini tops, etc.) and store in a gallon-size Ziploc bag in the freezer. I do try to reduce the amount of plastic in our home, but this is one area that I use it. If you don't want to use a Ziploc, you could totally put it in a big glass container of some sort.

2. Once the Ziploc bag is full, dump all contents into a crockpot.

3. Add any additional seasonings you may want. I usually just add salt and maybe throw in an extra onion or garlic. This is where you get to play with it a bit.

4. Add water to the top of the vegetables.

5. Turn crockpot on high for at least 4 hours (sometimes I will do it on low overnight).

6. You can mush the veggies around every-so-often if you're doing it during the day. If not, just mush them really good before you strain.

7. Strain the large vegetable pieces and liquid and place liquid in an airtight container.

8. Refrigerate up to 1 week or freeze up to 6 months.

*Remember the color of the broth will be different depending on which veggies you use!