Kitchen

[Sooner]

I have heard all sorts of things people put in veggie broth: onions, carrots, celery, potato peels, bell peppers, carrot tops, etc. etc. I was wondering if any of you make it and what you use. Squash peels? Asparagus probably not? Yes or no? I also heard someone on tv say they used a milk carton, rinsed it out, and put all their veggie peels and scraps in it, kept them in the freezer and when they got a lot, made broth.

I have company coming this weekend, so I may not be checking in until late Sunday, but talk amongst yourselves! I've heard no broccoli so I was wondering about that!

Thanks for any ideas and suggestions!

[Disdatmac]

I save my veggie scraps (and bones) in freezer in freezer bags, and make homemade stock that way. I limit veg in the cabbage family like broccoli and I don't save summer squash peels either but everything else gets saved. Especially asparagus when it's in season! Yum! .

[Another new name Sue]

Here's a link to a good recipe for you:

http://www.simplyrecipes.com/recipes/how_to_make_vegetable_stock/

I would NOT use bell pepper or peelings or carrot tops.

[Campion]

All veg scraps but not red or green pepper, cabbage, beets. Nothing too strong. Celery and onion are great, and potato peelings add body. I freeze it down in ziploc bags and can thaw it for soup base later in the year.

[Sooner]

Great ideas! How long do you simmer it? And water JUST to cover the veggies or more? THANKS SO MUCH! Nice to hear from people who have done this!