Pinterest has learned over time that I prefer frugal and low-waste or waste-free cooking, and suggested freezer scrap broth to me last year. I immediately fell in love with the concept. You mean I can make SOUP from the pieces of onion, carrot, and celery that I’m just tossing into the compost?!
Oh, I’m so in.
I told one of my friends, who informed me that in her household, such a broth is called “trash soup.” Renamed it in my head then and there, because that is amazing.
The long story short is: Don’t throw away your food scraps! Instead, freeze them in a paper bag until you have enough to make a delicious broth that can be used in a variety of dishes.
You can make broth using vegetable scraps, chicken bones, or beef bones (or, in a pinch, some drumsticks). All of it freezes pretty well and doesn’t matter anyway once it goes in the pot. Don’t forget to add a splash of vinegar if you’re using bones, to draw the marrow out.
I love to get creative with my broth by adding different herbs and spices, sometimes fresh from the garden (I always have extra) and sometimes also frozen as scraps or trimmings from past meals. Citrus peels also add tasty flavor to the mix.
I like to make my broths simmer overnight, then drain and strain and stick in the fridge. Here’s a lovely batch I made last week:
Homemade broth is a great base for soups, stews, and sauces. At $5+ per box, using broth in your everyday cooking can feel frivolous, but when it came at the cost of a few hours of simmering… it’s a priceless ingredient to enhance flavor and richness of your dishes.
Making your own broth is easy, affordable, and a great way to reduce your environmental impact. I love trash soup and you can too!
