It’s easy to start. Throw that handful of green beans no one put on their plate into a bag or container and put it in the freezer. Add to it when you have scraps from cooking. Soon enough you’ll have enough to cook.
Throw it in a pot with a few cups of water. I added some fresh baby carrots and celery this time because my Mystery Soup bags tend to be heavy on the onion.
I don’t season the broth because there is no telling what I will use it for: to make soup, to flavor mashed potatoes, to cook rice, for the liquid in homemade bread, or as a low-fat medium for sautéing chicken and vegetables.
Bring to a boil, turn down the heat until its just simmering, cover and let it do its thing.
Once the veggies are mushy and look like all the goodness has been cooked out of them, drain them over a bowl.
(Ignore the flour in the corner of that photo; I was making bread while the broth simmered.) Dispose of the cooked vegetable scraps, and think of ways to use your homemade broth!
I used this batch to make salmon chowder.