This veggie broth recipe takes under an hour, is cheaper than store bought, and is a great way to use up all the veggies you have on hand.
Homemade veggie broth is so easy to make, it’s a shame Alex and I ever bought broth. We’ve found this to be one of those things that takes a little forethought, but it’s well worth the extra planning. Homemade veggie broth not only tastes better than store-bought, it’s better for you too. You have more control over the amount of salt added to your own broth, and there’s no risk of hiding any hidden thickeners or sweeteners. Once the vegetable broth is prepared, it will keep in the refrigerator for 4 to 5 days or in the freezer for up to 6 months.
Why make vegetable broth?
You really can’t go wrong with this veggie broth recipe. It uses veggies that might be present in your pantry and fridge: carrots, celery, garlic, potatoes, etc. You can also add any fresh herbs you have nearby! It’s a great idea to minimize food waste in your kitchen.
Besides the veggies listed in this recipe, it also works with other veggies like mushrooms, peppers, and potatoes. This vegetable broth is a great alternative to recipes that call for chicken or beef broth. We use vegetable broth all the time in our soup recipes – here are our best easy soup recipes!
How to make a vegetable broth
Making homemade veggie broth is as easy as tossing chopped veggies in a pot and boiling them (yes, really!). The basic steps for making vegetable broth at home are:
- Cut the vegetables into large pieces. Don’t bother peeling them because you’ll have to strain everything later. In addition, the peels contain many nutrients and flavors!
- Mix everything together in a large saucepan or Dutch oven and sauté the vegetables for 5 minutes. This adds extra flavor to the broth without extra effort on your part.
- Add the water and bring the mixture to a boil. Once cooked, cover the pot and simmer for at least 45 minutes to allow the vegetables to add as much flavor as possible to the broth.
- Strain vegetable broth and use immediately or freeze for later use. If freezing, allow the broth to come to room temperature before freezing.
Nothing is easier than preparing homemade vegetable broth. We hope you enjoy this recipe as much as we do!
Related: 12 easy Dutch Oven recipes
Looking for ways to use vegetable broth?
There are so many ways to use this homemade vegetable broth, here are some of our favorites:
This vegetable broth recipe is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free.
The description
This homemade veggie broth takes under an hour, is cheaper than store-bought broth, and is a great way to use up all the veggies you have on hand.
- 4 carrots
- 3 celery ribs
- 1 Onion
- 5 Garlic cloves
- 3 tablespoons olive oil
- 1 tbsp kosher salt
- ½ tbsp whole peppercorns
- 10 cups some water
- Wash all vegetables. Don’t peel them. Cut the carrots, celery and onion into large cubes. Crush and peel the garlic cloves. *If you have leftover fresh herbs, you can throw them away too!
- Heat the olive oil in a saucepan or casserole. Add the vegetables and sauté for 5 minutes. Then add 10 glasses of water. Stir in 1 tablespoon kosher salt and ½ tablespoon whole peppercorns.
- Bring the vegetable broth to a boil. Then reduce the heat to low and cover the pot. simmer for 45 minutes; Make sure it is only gently simmering so that not too much liquid boils over.
- Strain the vegetable broth into glasses with lids. If the amount of broth isn’t 8 cups, add water to make up for it. Use immediately, refrigerate 4-5 days or freeze for 6 months. (If you are freezing the vegetable broth, allow it to come to room temperature before freezing. Make sure there is enough room in the container for the broth to expand as it freezes.)
- Category: Soup
- Method: Cook
- Kitchen: American
Keywords: Homemade Vegetable Stock, Vegetable Stock, Soups, Vegetarian, Vegan, Gluten Free, How To Make Vegetable Stock
