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!Print
- 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
- 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.
- 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.