If you are like we are, you throw away tons of veggies that are nearly spoiled, lettuce leaves on the outside of the head of lettuce, and carrot tops and broccoli stems. Instead these could be turned into a nutritious broth perfect for the cold and flu season with minimal effort.
Step 1: Selecting the vegetables
Today I’m using:
1 onion cut into quarters
2 cloves of garlic
2 cups leafy centers and tops of celery
3 Carrots peeled with green tops
1 bunch Beet Greens
2 tops and bottoms from golden beets
3 cups Wilted outer romaine leaves
3 broccoli stems
1/2 green bell pepper
An 8oz container of mushrooms that was running out of life (If you have no mushrooms going bad, mushroom stems work great)
2 tablespoons dried parsley
2 Tablespoons salt
1 Tablespoon fresh cracked pepper
9 cups of water
Peel whatever has an outer peel, like beets and carrots.
Avoid starchy vegetables like potatoes that will break down in your stock.
Avoid too many beets or beet stems unless you want purple stock.