How To: Home Made Veggie Broth

INGREDIENTS: Basically any vegetables or veggie scraps/peels -carrots -potatoes -onions -peppers (use any pepper to make a spicy broth) -snow peas -corn cobs -kale -mushrooms -celery -parsnips *I avoid broccoli, cabbage, brussel sprouts, and beets. Beets don't offer much flavor and will change the color of your broth. For me, cruciferous veggies other than kale add a strong flavor I just don't enjoy. If you like cabbage-y flavors then go for it! SEASONINGS - Any seasoning/spice you like. I use: -1/4 tsp salt -1/4 tsp pepper -1/4 tsp mustard powder -1/4 tsp dill -1/4 tsp curry powder DIRECTIONS 1. Chop vegetables or use peels and left over veggie scraps 2. Fill a medium size pot half way with water and bring to a boil 3. Add veggies/veggie scraps to pot along with seasonings 4. Stir vegetables then cover and boil on medium/high heat for 30 minutes. After 30 minutes, reduce heat to lowest setting and continue to boil for at least another 30 minutes. You can boil for up to 2 hours but you will need to keep adding water to the pot. 5. After vegetables have cooked, remove from heat and allow to steep for 20-30 minutes. 6. Strain broth into a large bowl or ladle broth from pot into storage containers or mason jars. 7. Store in freezer or refrigerator (storing in refrigerator will only hold up 1-2 days) ---------------------------------------------------------------------------------------- Social Channels: MAIN CHANNEL /user/LoveShelbey INSTAGRAM https://www.instagram.com/shelbey_wilson/ PINTEREST https://www.pinterest.com/LoveShelbey/pins/ WEBSITE https://www.shelbeywilson.com/ HUSBAND'S CHANNEL /channel/UCqE6UXyu0WiFZDU7wHFJVgw

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