Homemade Purple Vegetable Broth – and what I did with it! Rice and Mung Bean Burrito

The homemade vegetable broth was my latest experiment and the purple part was just a fun accident!

This was my first time making vegetable broth. I used odds and ends I had cut from the grilled vegetables I had made previously. I also added some of the vegetables I had more than enough of and knew I couldn’t finish before going bad. I’m working on eliminating food waste from our household and broth is a great place to start. Here is a list of items that went into the crockpot.

  • Tomatoes – leftovers from a salad
  • Green bell peppers – and pepper ends – I had one too many
  • Sweet potato – extra that wouldn’t fit in grill pan
  • Celery – expiration was a couple days away and didn’t think I would be able to finish them all before then.
  • Mushrooms – extras
  • Onion – ends of onion from previous meal
  • Ginger – can never find enough uses for the amount you have to buy from Trader Joes
  • Garlic – flavor
  • Bay leaves – whole – great flavor for the broth.

I put all of these in my medium sized crock pot. Filled it up with water almost to the brim. Placed it on high and let cook for about 6 hours.

I poured out the water into a bowl then filtered it slowly through a tea filter to get some of the grit left behind.

At the end, I had a beautiful purple broth that honestly looked like grape kool-aid! I was originally planning to just heat it up and drink it but instead decided to make rice! I added mung beans for extra protein. Sprinkled it with cilantro and placed it in a coconut tortilla. Then topped it with avocado and spicy taco sauce!

Consider making vegetable broth from your veggie scraps you collect at home! It will save money from buying vegetable broth from the store and help avoid food waste!

Let me know if you decide to make broth at home, how it turns out and what you did with it!

Thanks for reading!



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