You know all these cans of vegetable broth lined up on the supermarket shelves? — a quick way to start a soup, or make a sauce, or juice up a simple casserole, sure enough. But while the convenience factor is tempting, I’ve never actually broken down and bought a can.
Because some things are thrifty, and some things are easy, but to go out and buy something in a can makes no sense to me (or my wallet) when you can get the same thing cheaper and just as easily, right in your own kitchen. Bonus, no extra packaging waste to burden poor Mother Nature!
Here’s the thing: You already know that the best way to cook vegetables is to use as little water as possible, right? That keeps all the vitamins and other nutritional goodies from getting washed away. Roasting, stir-frying, steaming — these are all great ways to cook your veggies.
But sometimes, you’ve just gotta boil. Mashed potatoes, just for one example. Or to cook carrots that will be mushy enough to make a batch of Becca’s Uber-fabulous Carrot Souffle, for another example…
So here’s what I do — a kitchen tip I picked up from my ultra-frugal mother, and her mother before her.
Make you own vegetable broth!
Instead of draining away the water you use to boil the vegetables, simply save it in a plastic container and pop it in the freezer. Save your vegetable cooking water for a few meals’ worth — any vegetables will do, the cooking water can pretty much all go in together — and you’ve got yourself a stash of vegetable broth to pull out, thaw, and cook with the next time you want to make wonderful homemade soup or a casserole dish.