Loading…
25
My grocery bill went from $120 to $75 a week after I started making my own veggie broth
I mean, I used to just buy those little boxes of broth, maybe two or three a week for soups and rice. It added up fast. About three months ago, I saw a tip online about saving veggie scraps in a bag in the freezer. I started doing it with onion ends, carrot peels, celery leaves, stuff I was just throwing away. Once the bag was full, I'd boil it all in a big pot of water for an hour. The first batch I made, I was shocked at how much flavor it had. Now I always have a big jar of it in the fridge, and I haven't bought broth since. It feels like free food, honestly. Has anyone else tried this and found other 'scrap' uses that save money?
3 comments
Log in to join the discussion
Log In3 Comments
pat_wood7mo ago
Totally did the same thing with veggie scraps, it's a game changer. Started keeping a bag for mushroom stems and parsley stems too, they add a ton of flavor. The real win was using the pulp left over from my juicer, which I used to just toss. Makes the broth almost meaty tasting. Saves a fortune and way less goes in the trash.
3
fiona_johnson824mo ago
Do you freeze the pulp or use it fresh for the broth?
5
wren2177mo ago
Wait, juicer pulp? That's a new one for me. I always thought it would just make the broth kind of sweet and weird, especially from fruit. Are you only using veggie pulp, like from carrots and celery? How do you stop it from getting too cloudy or muddy tasting?
3