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Homemade Vegetable Broth

Classic homemade vegetable broth is the perfect base for cooking and soups. Vegetable Broth is made with fresh ingredients and herbs for delicious flavor. This recipe makes 3 quarts (12 cups) and is freezer-friendly. Vegan.
Course Prep, Soup
Cuisine American
Keyword How to Make Vegetable Broth, Vegetable Broth
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Other 10 minutes
Total Time 2 hours
Servings 12
Calories 35kcal
Author Emma J. Watling
Cost $7.50

Equipment

  • 8 to 10 quart stockpot or Dutch oven
  • Strainer and fine mesh sieve or cheesecloth

Ingredients

  • 1 lb. whole carrots
  • 1 lb. celery
  • 2 medium white or yellow onions = 1 lb.
  • 2 medium zucchini
  • 2 medium shallots
  • 6 whole garlic cloves
  • 1 ounce fresh parsley = 1/2 a bunch
  • 4 to 6 whole bay leaves
  • 1 tsp whole black peppercorns
  • 1/2 tsp coarse salt, or to taste
  • 1/2 tsp dried thyme or 4 to 5 sprigs fresh thyme
  • 4 quarts water = 16 cups

Instructions

Prep Vegetables:

  • Thoroughly wash all produce to remove dirt and grime. Peel carrots and discard tops. Roughly chop most of the carrots into large pieces and slice some a little smaller. Repeat chopping process with celery. Remove top and outer leaves of celery but keep small inner celery leaves. Cut onions into eighths and cut shallots into quarters (skins can remain). Roughly chop zucchini (do not peel). Remove outer skin from garlic cloves and remove end but leave garlic cloves whole.

Make the broth:

  • Place carrots, celery, onions, zucchini, shallots, garlic, and fresh parsley in a large pot. Add in bay leaves, peppercorns, thyme, and salt to taste (recommend 1/2 to 1 tsp). Cover vegetables with water (16 cups). Cover pot and bring to a low boil over medium-high heat.
  • When the pot is just boiling, reduce heat to low (or medium-low depending on stove) and let broth simmer for 1 to 1 and a half hours. No need to stir.
  • Remove from heat and strain out large vegetable pieces. Let broth cool 10 to 15 minutes (for easier handling). Strain out remaining solids by pouring broth through a fine mesh sieve or a cheesecloth lined strainer.
  • Ladle into glass storage jars and keep in the fridge for 1 week or freeze for up to 6 months. If freezing, follow jar guideline for headspace (typically 1/2 to 1 inch room).

Notes

Vegetable substitutes:
  • for shallots (1/4 lb. total weight): green onions or leeks
  • for zucchini (2/3 lb. total weight): cucumber or eggplant (will impart color)
Other add-ins: tomatoes without seeds (will give some color and flavor), mushrooms, green beans, peas, or bell pepper (use sparingly)

Nutrition

Serving: 1cup | Calories: 35kcal | Carbohydrates: 7.2g | Protein: 1.3g | Fat: 0.2g | Sodium: 139mg | Potassium: 283mg | Fiber: 2g | Sugar: 3.1g | Vitamin A: 3180IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg