Homemade Vegetable Broth

Course: Basic, dinner, Main Course, Main Dish, Soup
Cuisine: American
Keyword: vegetable broth
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 6 cups
Author: Jennifer Brown
This homemade vegetable broth uses vegetable scraps to make an easy and flavorful broth. It's a perfect base for soups, stews, and sauces.
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Equipment

  • large stockpot with a lid
  • cutting board
  • sharp knife
  • strainer
  • large bowl
  • ladle
  • storage containers

Ingredients

  • 2 large carrots chopped into 1 or 2 inch pieces
  • 2 stalks of celery chopped into 1 or 2 inch pieces
  • 1 small onion chopped into 2 inch pieces
  • 2 cloves of garlic chopped
  • 1/2 tomato chopped into 1 inch pieces
  • 2 cups vegetable scraps
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1/2 tsp sea salt (optional)
  • 10 cups filtered water
  • 1 Tbsp olive oil

Instructions

  • Heat the olive oil in a large stockpot over medium heat. Add the carrots, celery, onion, and tomato. Saute for 3 to 5 minutes or until the vegetables have softened.
  • Add the garlic and continue sauteing for 1 more minute.
  • Pour the water into the pot. Add the bay leaf and vegetable scraps. Bring the mixture to a boil before dropping the heat to low and partially covering the top with a lid.
  • Allow the broth to simmer for 45 minutes, then add the sprigs of thyme. Continue simmering the broth (partially covered) for another 15 minutes.
  • Remove from the heat and strain into a large bowl or the storage containers of your choosing.
  • Store in the refrigerator for 3 to 5 days or freeze for up to 3 months.

Notes

  • Not all vegetables will work in vegetable broth, please read the post above for a breakdown of which veggies to exclude and include! 
  • For vegetable stock, omit the sea salt. 
 
 
*The calories calculated in this recipe are just an estimate. 
 
 
 
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