To get started, all you need is a large zipper top bag and a little space in your freezer.

Well, you also need to live in a home where you cook with or use fresh veggies.

I save carrot ends and peels, onion peels, squash trimmings, outer celery ribs and leaves, literally most any veggie will work here. Once you have a bag (or two) of frozen veggie trimmings you’re ready to make broth.

I like to oven roast the veggies first to deepen the flavors, but this step is optional.

Fill a large stock pot with water. Add in 2 bay leaves, 8-10 peppercorns, and a handful of fresh herbs (parsley, thyme, sage all work well). Add your veggie scraps and bring to a simmer.

Simmer for at least an hour, longer for a deeper flavored broth. Season with salt & pepper to taste.

Strain broth, discarding veggie scraps, and allow to fully cool. Transfer to air tight containers or zip top bags until ready to use. Or you can freeze in batches for later use.

Easy Homemade Vegetable Broth is perfect when making a big batch of Minestrone Soup!

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All my best,
xo Libby

The post Easy Homemade Vegetable Broth from Scraps appeared first on Lemony Thyme.

I could hardly wait for today to finally get here.  It’s opening day for our local Farmers’ Market.  Every Wednesday and Saturday from now through October we will be buying our fresh produce from local farmers.  I could hardly wait to get there, then I could hardly wait to leave so I could show off my bounty.  Recipe inspiration came streaming through my mind as did recipes past where fresh vegetables transformed the dish.  That’s when I decided to round-up all my Farmers’ Market Favorites in one post.

~ Farmers Market Minestrone Soup ~

~ Zephyr Squash Summer Salad ~

~ Parmesan Crisps with Summer Tomato Salad ~

~ Deconstructed Green Bean Casserole ~

~ Veggie Frittata, Burrito or Quesadilla ~

~ Zucchini, Summer Squash & Tomato Gratin ~

~ Refrigerator Pickled Green Beans ~

~ Panzanella Heirloom Tomato & Bread Salad ~

~ Zucchini Fries with Caramelized Onion Dip ~

~ Summer Squash Casserole ~

~ Roasted Italian Veggie Grilled Cheese Sandwich ~

~ Mushroom Thyme Haricot Verts ~

~ Quinoa & Raw Veggie Salad ~

~ Southwest Skillet Corn ~

~ Loaded Stuffed Cabbage Rolls ~

~ Gazpacho ~

~ Eggplant Parmesan Stacks ~

~ Fresh Veggie Pancakes with Tomato Salad ~

~ Farmers Market Parmesan Herb Roasted Veggies ~

~ Shrimp & Summer Vegetables over Pappardelle ~

~ Eggplant, Zucchini & Squash Curry ~

~ BLT Stack with Fresh Herb Mayo ~

~ Cheese Scalloped Corn Casserole ~

~ Zucchini Carbonara with Scrambled Eggs ~

~ Baked Summer Squash Chips ~

~ Feta & Vegetable Mini Frittatas ~

~ Homemade Tomato Juice ~

~ Caprese Panzanella {with Shrimp} ~

~ Thai Red Curry Cod with Squash & Zucchini ~

~ Shrimp & Summer Vegetable Farro Salad ~

~ Caprese Grilled Cheese Sandwich ~

~ Mexican Street Corn ~

~ Baba Ghanoush Eggplant Dip ~

~ Gazpacho Grain Bowl {with Confetti Veggies} ~

~ Zephyr Squash Refrigerator Pickles ~

~ Summer Thyme Sangria with Watermelon & Rosemary ~

~ Baked Stuffed Pattypan Squash ~

~ Peach, Berry & Basil Fruit Salad with Orange Vinaigrette ~

~ Chilled Curried Zucchini Soup ~

~ Farmers Market Aztec Casserole ~

~ Farmers Market Please Don’t Go ~

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