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Easy Vegetable Broth


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  • Author: Sonja Overhiser
  • 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 ribs 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