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Discover how to make your very own homemade vegetable broth with our simple and accessible recipe. Packed with organic vegetables and aromatic herbs, this broth is perfect for enhancing your soups, stews, grains, and more
Type of Cuisine:
American
Prep Time: 15 minutes.
Cook Time: 3 hours
How Many Servings?
Make about 16 cups
Ingredients:
1X
2X
3X
Adjust Servings
| 5 celery sticks (cut into large chunks) | |
| 5 carrots (cut into large chunks) | |
| 2 sweet potatoes (peeled and cut into large chunks ) | |
| 1 large onion (cut into large chunks) | |
| 1 bunch green onions (chopped) | |
| 5 garlic cloves (not peeled) | |
| 3 twigs fresh rosemary | |
| 3 twigs fresh thyme | |
| ½ bunch Italian parsley | |
| 1 bunch greens like kale and collards (I used broccoli leaves) | |
| 20 cups filtered water | |
| 1 tablespoon olive oil or coconut oil | |
| 10 black peppercorns |
Preparation
1
Thoroughly wash all the vegetables and chop them into roughly 1-inch pieces.
Melt one tablespoon of coconut oil over medium heat in a large stockpot.
2
Start adding the vegetables individually, continuously stirring for about 4 minutes. This process, known as "sweating," helps to release the flavors and aromas from the vegetables.
3
Now, incorporate the herbs and peppercorns, followed by the filtered water. Increase the heat until the water bubbles slightly, then reduce the heat to low and let the mixture simmer gently for 3 hours.
After the first hour of simmering, add an additional cup of warm water. This helps to ensure all the flavors are fully extracted from the vegetables. Repeat this step after the second hour.
4
Once the three hours are up, carefully strain the vegetable mixture into another pot, capturing the liquid - your pure, homemade vegetable broth.
5
Portion the broth into separate containers for immediate use or storage.
Now, you're ready to enhance your cooking with your very own homemade vegetable broth. Enjoy!
Recipe Tips & Suggestions
Storing Vegetable Broth?
Because this broth is so versatile, I love making a large quantity and storing it for later use. Once prepared, homemade broth can be safely stored in the refrigerator for 3-5 days.
Freezing Homemade Vegetable Broth:
Freezing homemade vegetable broth for future use is a great idea, and it's simple. After your broth has cooled, pour it into freezer-safe containers or bags. If using bags, lay them flat in the freezer to save space. If using containers, leave a bit of space at the top, as the broth will expand when frozen.
For easy portioning, consider freezing the broth in ice cube trays first. Once the cubes are frozen, you can transfer them into freezer bags. This way, you can easily take out and thaw the exact amount of broth you need for your recipes.
Remember to label your containers or bags with the date. While frozen broth can last several months, it's best used within 3-4 months for optimal flavor. To use, thaw overnight in the refrigerator or directly in your cooking pot if you're in a hurry.
Rana’s Notes!
Substitutions and Using Scraps: This vegetable broth recipe is quite versatile. If you don't have some of the vegetables listed, feel free to substitute with whatever you have on hand. Root vegetables, squashes, bell peppers, and even mushrooms can all contribute to the depth of flavor. Moreover, don't be afraid to use vegetable scraps! Peels, stems, leaves, and ends often have just as much flavor as the rest of the vegetable. Just ensure they are clean and in good condition. This not only reduces waste but also allows you to extract the most value from your produce. However, be cautious with vegetables that can impart a bitter flavor, like the green tops of carrots or onion skins. Happy cooking!