In Soups

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

  • Author: a Couple Cooks
  • Yield: 8 cups


  • 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).
  2. 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.
  3. 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.
  5. *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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  • Reply
    City Share
    March 8, 2011 at 7:33 am

    It is amazing how easy broth is. Thanks for the reminder. I should use the cool weather as an excuse to stock up (no pun intended).

  • Reply
    Lindsay @ Pinch of Yum
    March 8, 2011 at 8:33 am

    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
    March 8, 2011 at 11:30 am

    This should keep me off the Oxo!

  • Reply
    March 8, 2011 at 12:22 pm

    I know it is silly but I hardly ever make my own broth. But you’re right; it does taste so much better and is so easy to make!

  • Reply
    March 8, 2011 at 7:10 pm

    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
      March 9, 2011 at 9:18 am

      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
    Rivki Locker (Ordinary Blogger)
    March 8, 2011 at 10:05 pm

    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
      March 19, 2011 at 6:19 pm

      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
    March 9, 2011 at 7:27 pm

    I agree – making your own broth is super easy, much tastier, and worth the time!

  • Reply
    sheila @ Elements
    March 15, 2011 at 12:22 pm

    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
    March 15, 2011 at 3:08 pm

    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
      January 13, 2013 at 9:14 pm

      How do you roast them? How long etc…i’d like to try but am afraid they will get to brown or burned tasting.

      • Reply
        January 13, 2013 at 10:06 pm

        Probably about 3-4 minutes. Until just browned but not too softened.

  • Reply
    March 18, 2011 at 2:33 pm

    How long will the stock stay for? What if I put in freezer? Thanks! I need to make this but get lazy..

    • Reply
      March 19, 2011 at 6:21 pm

      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
    August 3, 2011 at 7:40 pm

    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
      August 4, 2011 at 2:52 pm

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

  • Reply
    Kristi K
    September 4, 2011 at 5:22 pm

    WOW who knew it could be so easy. Not me! This is awesome – def will try it out this year!

  • Reply
    January 29, 2012 at 11:37 am

    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
    February 11, 2012 at 10:06 am

    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
    November 13, 2012 at 8:10 pm

    Would like to can in pint jars, how long in pressure canner?

    • Reply
      November 13, 2012 at 9:11 pm

      Sorry, we’ve never canned it, so I’m not sure :/

  • Reply
    Kathryn Thompson
    January 2, 2013 at 12:42 am

    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
      Kathryn Thompson
      January 4, 2013 at 7:54 am

      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
        January 4, 2013 at 9:20 am

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

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