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Homemade Vegetable Broth

This homemade vegetable broth uses vegetable scraps to make an easy and flavorful broth. It's a perfect base for soups, stews, and sauces.
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 from A Life of Happenstance

Equipment

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. 
 
 
 
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen