Homemade vegetable broth from juicing pulpPosted: February 26, 2012
One of my biggest “issues” with juicing is that fresh produce can be pricy, so the cost of including juice into a daily diet can really add up. I made a goal to start saving all the pulp (I run the veggies through the juicer first and empty the pulp, then add any fruits and save that separately.) I hope to repurpose the pulp to help cut down on other food costs. Last week, I made a chili and dumped some of the veggie pulp in the chili to thicken it up, and that worked great. This time, I decided I’d see how it would do for vegetable broth. Saving the pulp from 5 juices allowed me to make about 8 cups of broth, saving me about $5-$6. Not bad! When saving pulp, it’s best not to keep in the fridge for more than 2-3 days max. I stored in a Mason jar in the freezer and added to the jar every day. By the end of the week, I had a packed jar, mostly carrot, kale, and celery.
- Veggie pulp (I used 1 quart mason jar, packed)
- 1 medium yellow onion, chopped
- Other whole vegetables or spices as you see fit (I just added black pepper)
- Add all ingredients into large stock pot. Cover with water about 2-3″ above pulp/veggie mixture.
- Simmer, stirring frequently, approx 45 minutes for flavors to release and soak into liquid.
- Strain out pulp.
- Store broth in refrigerator, or freeze if not being used within 2-3 days.