| Vegetable broth is an inexpensive and healthy way to | | | | cups. |
| add flavor to many different meals. Save leftover | | | | Uses: |
| vegetables, scraps and herbs in a large freezer bag | | | | Vegetable broth makes a delicious base for soups and |
| until you have enough to make the broth. Experiment | | | | stews. |
| with different vegetable combinations to find the best | | | | Use in place of water or milk for gravy. |
| flavor. Freeze broth in smaller portions for easy and | | | | Boil pasta in half vegetable broth and water. The pasta |
| quick access. Broth can be frozen in ice cube trays | | | | will absorb the vegetable flavor. |
| and then transferred to freezer bags. | | | | Use to flavor mashed potatoes. |
| Recipe: | | | | Use in place of water in salad dressing recipes. |
| 12 cups assorted vegetables, skins and peels included | | | | Use in stir fry sauce. |
| (onions, celery, carrots, cabbage, green beans, broccoli, | | | | Use instead of water when making rice. |
| peppers, asparagus, turnips, tomatoes, zucchini, greens, | | | | Baste chicken or beef with broth to keep moist and |
| garlic, leeks, mushrooms or herbs) | | | | add flavor. |
| 12 cups water | | | | Adds great flavor to stuffing recipes. |
| Salt and pepper to taste | | | | Vegetable broth can be used in any recipe calling for |
| Place all ingredients into a large pot. Bring to a boil, | | | | broth as an ingredient. |
| reduce heat and simmer for an hour. Strain vegetables | | | | Top warmed or chilled broth with chopped scallions |
| out of broth and let cool. Refrigerate for up to three | | | | and croutons for a light appetizer. |
| days or freeze for up to two months. Makes about 10 | | | | |