Best Vegetable Broth Recipe

This vegetable broth recipe takes less than an hour to make, is cheaper than store bought, and is a great way to utilize vegetables you have on hand.

Homemade Vegetable Broth | Veggie broth

Homemade vegetable broth is so easy to make, it is a shame Alex and I ever buy broth at all. We’ve discovered it’s one of those things that requires a little forethought (but not too much!), but it’s worth the extra planning. Not only does homemade vegetable broth taste better than the store-bought stuff, but it’s also better for you. You have more control over the amount of salt that’s added to your own broth, and there’s no risk of hidden thickeners or sweeteners making their way into it. Once the vegetable stock is made, it will last 4 to 5 days in the fridge, or up to 6 months in the freezer.

You really can’t go wrong with this vegetable broth recipe. It uses veggies that might be on hand in your pantry and fridge: and you can throw in any fresh herbs you have around too! Using other veggies like mushrooms, peppers, and potatoes also works too. This veggie broth is a great alternative for recipes that call for chicken or beef broth. We use vegetable stock all the time in our soup recipes: here are our Best Healthy and Easy Soup Recipes!

Homemade Vegetable Broth | Veggie broth in a Dutch oven

Homemade Vegetable Broth | Veggie broth

How to make vegetable broth

Making homemade vegetable broth is as easy as throwing chopped veggies into a pot and boiling them (yes, really!). The basic steps of making vegetable broth at home are as follows:

  1. Chop the vegetables into large chunks. Don’t bother peeling them, as you’ll be straining everything later. Plus, the skins contain a lot of nutrients and flavor!
  2. Toss everything into a tall stockpot or Dutch oven and saute the vegetables for 5 minutes. This will add extra flavor to the broth without any extra effort on your part.
  3. Add in the water and bring the mixture to a boil. Once boiling, cover the pot and let it simmer for at least 45 minutes to allow the vegetables to impart as much of their flavor into the broth as possible.
  4. Strain the vegetable broth and use immediately or freeze for later use. If freezing, let the broth come to room temperature before putting it into the freezer.

Making homemade vegetable broth couldn’t be easier. We hope you enjoy this recipe as much as we do!

Related: 12 Easy Dutch Oven Recipes

Homemade Vegetable Broth in Ball jars

Looking for more vegetable broth recipes?

There are so many ways you can use this homemade vegetable broth. A few of our favorite ways to utilize it are:

Looking for easy soup recipes? 

Can’t decide how to use this homemade vegetable broth? A few of our favorite soup recipes are:

This recipe is…

This homemade vegetable broth is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Homemade Vegetable Broth | Vegan broth

Homemade Vegetable Broth | How to make vegetable broth

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Best Vegetable Broth


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.17 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 cups 1x

Description

This homemade vegetable broth takes less than an hour to make, is cheaper than storebought, and is a great way to utilize vegetables you have on hand.


Scale

Ingredients

  • 4 carrots
  • 3 stalks celery
  • 1 onion
  • 5 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1/2 tablespoon whole peppercorns
  • 10 cups of water

Instructions

  1. Wash all of the vegetables. Don’t bother peeling them. Cut the carrots, celery, and onion into a large dice. Smash the garlic cloves and peel them. *If you have leftover fresh herbs on hand, you can throw these in too!
  2. In a stock pot or Dutch oven, heat the olive oil. Add the vegetables and saute for 5 minutes. Then add 10 cups of water. Stir in 1 tablespoon kosher salt and 1/2 tablespoon whole peppercorns.
  3. Bring the vegetable broth to a boil. Then reduce to a gentle simmer and cover the pot. Simmer for 45 minutes; make sure that the simmer is gentle so that not too much liquid boils off.
  4. Strain the vegetable broth into jars with lids. If the broth amount does not total 8 cups, add water to even it out. Use immediately, store refrigerated for 4 to 5 days, or freeze for 6 months. (If freezing, let the vegetable broth come to room temperature before putting it into the freezer. Make sure there is enough room in the container for the broth to expand when frozen.)
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Homemade Vegetable Broth, Vegetable Broth, Soups, Vegetarian, Vegan, Gluten Free, How to Make Vegetable Broth

Homemade Vegetable Broth | Vegetable scraps

 

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

27 Comments

  • 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
    Suzy
    March 8, 2011 at 11:30 am

    This should keep me off the Oxo!

  • Reply
    simone
    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
    Hanna
    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
      MS
      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
      Sonja
      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
    wgfoodie
    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
    Jenni
    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
      Bob
      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
        Alex
        January 13, 2013 at 10:06 pm

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

  • Reply
    wendi
    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
      Sonja
      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
    Natasha
    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
      Alex
      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
        sam
        April 12, 2019 at 11:13 am

        use them as compost!!

  • 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
    lisa
    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
    Marsha
    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
    janice
    November 13, 2012 at 8:10 pm

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

    • Reply
      Alex
      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
        Alex
        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!

  • Reply
    Saheli
    February 17, 2019 at 7:10 pm

    Thanks for the lovely recipe you lovely couple and lovely cooks (and photographers). This is a keeper.

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