Hi Dani! Thank you for the compliment and I hope you find many recipes to enjoy here. As for simmering on the stove, if you use a lot of carrots, it can become bitter, or if you boil it too long. Simmering on low works perfectly. I typically only simmer for 1 hour myself.

Hi Julie! First of all, I love hearing my meal plans are helping you get dinner on the table with ease 🙂 That is my goal with them. For veggie scraps, I recommend carrots, celery, and onions. I wash the vegetable prior to peeling and then save the ends and tops of the celery and peels and tops from the carrots. For the onions, I simply save small chunks I have after chopping or save leftover onions from a recipe. And you are right, I recommend adding scraps to a freezer bag and storing it in the freezer. When full, make the broth! As for the amounts of veggies to use, I would just be sure that you have a variety and not just 4 cups of carrot scraps or 4 cups of onions.

Can you clarify the “veggie scraps” you use? Do you mean after washing completely the carrot and celery, you can save the peels and tops and bottoms of the celery? What part of the onions do you save? Is there a set ratio for each of the vegetables?

I thought I read somewhere, it may have come from you, that you toss the scraps in a ziplock bag and make broth when it’s full.

I would let it naturally release for at least 15 minutes.

Thanks for sharing Amy! I love hearing you enjoyed (and yes, super versatile!)

Just once. I will fix that now. Sorry!

I love hearing you enjoy this recipe Mindy!

Wonderful! So glad you enjoyed Tercia. Thanks for sharing.

First of all, you are so welcome!!! Secondly, you can certainly use tiny carrots.

Hi Star! So glad you found this recipe! As for the bitterness--it may have actually been the carrot. Too many carrots can make the broth bitter.

Thank you for this recipe!! I just started the Whole Food Plant Based diet and was surprised how many store bought vegetable broths have oil, not to mention all the crap. And the amount I was spending on carton after carton was getting crazy. The first time I tried this recipe it came out amazing! The second time it was so bitter I couldn't even use it. I had been saving onion ends and skins, carrot ends, and garlic skins and ends. I added in extra whole carrots and celery. The second batch maybe had more of the onion skins but I'm not sure, as I was just throwing all the scraps in a freezer bag and grabbing handfuls. Is there a reason you think the second batch might have turned bitter?

Hi Dom! I am glad you found this helpful. I have found that kale leaves can leave the broth a bit bitter, but that is a personal preference.

I am so glad you found the tomato paste to really add flavor!