Vegetable Broth

Vegetable Broth

Homemade vegetable broth is so easy, it is a shame we ever buy broth at all. We’ve discovered it’s one of those things that requires a little (but not too much!) forethought, but it’s worth the extra planning!  Not only does it taste better than store-bought, it’s better for you (with only the sodium you add yourself!). Once it’s made, it will last 3 to 5 days in the fridge, or up to 6 months in the freezer.

You can’t really go wrong with the recipe – just throw in whatever veggies or herbs you have around. We have both a basic recipe and a more hearty variation, which is a good alternative for recipes that call for chicken or beef broth. If you need some inspiration on how to use a fresh batch, hit the search!

Vegetable Broth
Makes about 8 cups

What You Need
4 carrots
3 stalks celery
2 medium potatoes
1 onion
5 cloves garlic
1 handful parsley
1 tablespoon kosher salt
1/2 tablespoon whole peppercorns
10 cups of water

For the hearty version
3 tablespoons olive oil
2 tablespoons soy sauce

1  Wash all of the vegetables. Don’t bother peeling them. Cut the carrots, celery, potatoes, onion, garlic, and parsley into a large dice (or use the slicing blade on a food processor to quickly prepare them).

Throw everything into a stockpot and heat over medium high for several minutes, stirring occasionally*. Once the veggies break down a bit and just barely start to brown, add 10 cups of water. Stir in 1 tablespoon kosher salt and 1/2 tablespoon whole peppercorns.

Bring the broth to a boil and then reduce to a simmer. Simmer for 45 minutes.

4  Strain the broth and use immediately, or store for future use.

*For the hearty version, sauté the vegetables in 3 tablespoons olive oil before adding the water. With the water, add 2 tablespoons soy sauce. After straining, add more soy sauce to taste.

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25 thoughts on “Vegetable Broth

  1. Lindsay @ Pinch of Yum

    I should try this – It doesn’t seem too hard. Chicken broth seems overwhelming because of the …. chicken…. but veggies? I can do that! And I use veggie broth all the time! Do you think I could make it without the celery?

    Reply
  2. Hanna

    I toss alot of “scraps” into a bag in the freezer until I have enough to make stock or I feel like making stock. The stems of cilantro and other herbs (which are full of flavor but no one wants to eat), root and stem ends of onions, potato peels, carrot peels etc. Anything veggie that is technically edible but that we normal toss because there are not all that convienent to fit in a recipe. Its a nice way to use up scrapes and end up with a tasty soup base later.

    Reply
    1. MS

      Hana, that is such an amazing idea! You are right, cilantro stems have such strong flavours, but not many appreciated eating it raw, but definitely in a stock, it will add amazing flavour plus the nutrient that is available in them will make it healthy.

      Hey, “A COUPLE COOKS” thanks for the recipe!

      Reply
  3. Rivki Locker (Ordinary Blogger)

    Love this post, and am so pleased to have found your blog (through foodgawker). I keep a ziploc bag in the freezer and put fruit/veggie/herb scraps in it all week long. At the end of the week, I have a bag full of healthy scraps to make stock with. I add a few dried mushrooms, soy sauce, and wine, and the results are wonderful.

    Reply
    1. Sonja

      That’s a great idea about the scraps! I’d love to try mushrooms, but it’s also hard to “waste” eating them! :) Dried mushrooms sounds like a good idea – thanks for the tip!

      Reply
  4. sheila @ Elements

    I love homemade vegetable broth, and I agree that homemade is definitely the best way to go! I just make a little at a time with vegetable scraps. But your recipe is great if you want to make a big batch. And I love the idea of adding soy sauce! :)

    Reply
  5. Jenni

    I started making my own broth about a year ago, so much healthier and tastier than anything you can get from the store. I too, save my scraps. If I want a heartier version I roast my veggies before making stock out of them, yummy!

    Reply
    1. Sonja

      Yes, it’s hard to get motivated sometimes, but the results are worth it! It will last 3 to 5 days in the fridge, or up to 6 months in the freezer.

      Reply
  6. Natasha

    This recipe seem great! I am just wondering if the vegetables should be thrown away after straining the broth, or if they can be put to any use? Thanks!

    Reply
    1. Alex Post author

      The veggies are pretty much cooked down to nothing by the time the broth is done. You can just toss them out!

      Reply
  7. lisa

    this was SO good!!! it tastes so much better than canned broth, doing this all the time from now on. Next time I’m sick I’m just going to eat this all day…

    Reply
  8. Marsha

    Am definitely making this today! Found you through Pinterest – am re-pinning this one. Instead of throwing out the strained veggies – throw onto your compost pile. As they are cooked through they should break down in the compost down quickly.

    Reply
  9. Kathryn Thompson

    Thanks for the recipe, I’m going to try it tonight! Also, most store bought broth has some sort of flavour enhancer in it, which i’m very sensitive to. I recently used an organic broth and i really didn’t like the taste of it. Your hearty version should suffice!

    Reply
    1. Kathryn Thompson

      A quick update: I made the hearty version of this broth and it is superb! I’m sold on this one. Thank you once again.

      Reply
      1. Alex Post author

        Awesome! Glad it worked out for you. We need to get better and making it ourselves…we buy it way to often!

        Reply

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