As this recipe recommends, storing veggie scraps in the freezer creates the base for a quick and potent broth anytime you feel the need for a warm cup of healthy. Of course, you can also just gather a bunch of veggies, toss them into your slow cooker with a few herbs, salt and peppercorns, and a few hours later you’ll have the same result.
Veggie broth is versatile and good to have around, even if it’s frozen. It also tastes a lot better than the boxed or canned stuff, and you can control the sodium level to your needs. Veggie broth generally substitutes just fine for animal broths, so use this for a quick soup or stew or to add flavor to rice or grains.
Carrots, celery and onion are your staples, but don’t be afraid to add in fennel, mushrooms, a Parmesan rind or two, or some potatoes and bell peppers. Just avoid bitter vegetables like broccoli and kale. Those, along with peas and beans, are great for the soup or stew.