Home Made Vegetable Broth

Although it may not seem like the most “glamorous” recipe, vegetable broth is an essential staple that every cook needs to master. The broth serves as a base for many delicious types of soups and other recipes, but it’s also a great home remedy for those feeling under the weather – especially when you use whole, natural, organic ingredients. 

Because health and wellness are so important to me, my recipe relies on 90% organic ingredients. I prefer to use filtered water, and I don’t add salt. Of course, those who prefer a bit of extra flavor are free to salt to taste.

What Are the Benefits of Homemade Vegetable Broth?

These days, it’s easy to walk into a store and pick up a can or carton of vegetable broth. You can even have it delivered to your door! But while the premade vegetable broth is okay in a pinch, you’re much better off enjoying a natural, homemade version. All of the processing and preservatives added to store-bought broths can minimize the health properties of the vegetables. Additionally, store-bought soups often contain a higher salt content that can detract from the taste of the aromatics. And, of course, when you make your own broth, you get to decide which fresh, organic vegetables to incorporate so you achieve the best possible flavor!

How Can I Enjoy Vegetable Broth?

Vegetable broth is fantastic for a number of cooking applications. It’s most commonly used as a base for yummy seasonal soups, but it can also enhance the flavors of cooked rice, barley, and other grains. Additionally, it can be used to simmer meat and tofu. Finally, I enjoy drinking a delicious bowl of vegetable broth on its own! It’s an especially wonderful option if you’re struggling with a cold or flu or if you’re on a cleanse. 

How Can I Ensure the Best Tasting Vegetable Broth?

My vegetable soup is a tried-and-true recipe for a great-tasting broth rich with carrots, celery, onion, garlic, and herbs. Still, you’re always free to experiment with other vegetables. Be aware, though, that some things can make your broth taste bitter. Especially avoid tossing in the leafy, green carrot tops, onion peels, or beetroots. If you choose to add salt to your broth, add only a small amount at a time. This will prevent you from oversalting and spoiling the soup. 

How Should I Store This 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. When it’s frozen, homemade vegetable soup is safe for about 3-4 months. Make sure you completely seal the soup to avoid the growth of bacteria or freezer burn.