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.
- 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
- 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!
- 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.
- 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.
- 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