Stop buying cartons of vegetable broth that just end up in landfills. It’s so easy to make your own broth! Use broth to reheat leftovers, make soups, and add flavor to any dish. You will need large Mason Jars with lids for storage. This is best made in a large pasta pot that has the cover that you can strain from but you can also use a mesh strainer on top of the mason jars to pour.

Start saving your vegetable scraps from when you’re chopping and place them in a container in the freezer. I use everything from carrots, onions, garlic, cauliflower, peppers and leftover cabbages and ESPECIALLY fresh herb stems like thyme, rosemary, cilantro, and basil.

1-2 bay leaves

1 tsp red pepper flakes

1tsp salt

Fill up a pot with water, add the bay leaves, salt, and pepper flakes along with your frozen vegetable leftovers and bring to a slow simmer. Turn the heat off and keep the pot covered and let sit for several hours as its cooling. Pour into mason jars using strainer.

Don’t put these in the fridge until they are cool. You don’t want your fridge working overtime.

Compost the used vegetable discards