This looks icky, but will create delicious soup stock!
I still continue to try new ways of cooking and learning healthier options for our family. In an older post I mentioned that I no longer buy taco seasoning, enchilada sauce, sweet and sour sauce, pizza sauce, etc. I make each of these homemade in big batches and freeze them. It was time to move to broth. I use broth all of the time and I know in the store-bought broth, the sodium is very high. I also knew it would be easy to make. Chicken broth is even easier to make, but we haven't ate chicken in our house in a long time. Lately I have been saving up scraps from veggies I have cut up and then I threw them in a container in the freezer. I was surprised how quickly my large container was filled from our different meals. I made sure to research which vegetables to not put in broth (like beets!---even though I don't think I will ever bring beets into this house because of my strong distaste for them!). Today was the day to cook it all and make homemade vegetable broth. It made about 4 1/2 full quart jars. The best thing about this---there is NO sodium in this broth!
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