I like using vegetable broth in place of water to bring out more flavors in my recipes.  I often pick up a few boxes at the grocery store, but it can get quite expensive at nearly $4 each.

While at DC VegFest this past weekend, best selling vegan author, Isa Chandra Moskowitz mentioned she uses vegetable scraps to make vegetable broth.

I chop vegetables daily, so I thought it was a great idea to reuse the scraps and save money.

I saved my veggie scraps (including onion and garlic skins) in a plastic container for the last few days.

I filled a pot with water on medium heat until boiling.

Added the scraps, covered and boiled for 30 minutes. You can also add herbs and spices for additional flavor.

I then drained the liquid and cooled it on the counter.

Store in glass jars (or other containers) for up to a week in the refrigerator.

I love simple ideas!

Watch me make the vegetable broth in the video below.