Homemade Vegetable Broth is so easy to make and is the perfect addition to stews, soups, risottos, quinoa, and much more!
I have some good news my au-natural lovers! It is SO EASY to make homemade vegetable broth!
Let me back up a second though, I recently had quite the learning experience about the difference between broth and stock. Apparently in the culinary world, broth is seasoned (which makes it tastier to consume on its own) and stock is not (which makes it more versatile in dishes, not too salty, etc.).
Full disclosure: I’m pretty sure I’ve used them interchangeably my entire life, and I can’t imagine that is really going to change.
So, this being said, this is a broth/stock recipe, because apart from being so easy, it’s so blissfully imprecise. Add more salt if you want, add a splash of wine, leave it out, it’s really up to you and depends on what you’re going to use it for. I like to hold back on the salt a bit, just so I can adjust the salt level of whatever dish I’m making with the stock/broth/whatchyamacallit.
This can also be one of the most budget-friendly things you can do for yourself and that wallet of yours. Ah, do I have your attention now?
Making homemade broth/stock is going to save you from buying those boxes that can become a little pricy when you want to make a decadent dinner of Spring Vegetable Risotto. So you’re thinking, “but Becca, I have to go buy all these vegetables to make the stock, like that’s really going to save me money?”
Ah ha, my friend, this is where you’re mistaken. All you need is a little patience and planning (one of which I inherently have, the other I do not; I’ll leave which is which up to your imagination).
Chopping up celery for your lunch? SAVE THE TOPS AND BOTTOMS!
Have half an onion left that’s going to go bad before you use it? THROW IT IN THE FREEZER!
Shredding carrots for the Moroccan Carrot Salad? SAVE THE ENDS!
Do you have tons of green leafy parts from the leeks you just used? WRAP EM UP!
This is what I do: I have a bag wrapped in some nifty freezer wrapper stuff, and I just throw my scraps in there. I’ve even used celery and carrot tops. It makes me feel all warm and fuzzy to know that I’m not wasting one bit of my veggies (don’t you just hate throwing half of them away anyway?!) and to know that they’re going to be turned into something sooo delish in the future. You know what else is warm and fuzzy? There are NO mystery ingredients in here! Nothing processed! Wahoooo for that!
So go forth, my friends, start saving the scraps.
Then turn them into this homemade broth.
Side note: of course you can buy vegetables as needed, the scraps aren’t necessary, but uber efficient and cost effective. You’ll end up with some tasty broth regardless of how the veggies have been acquired.
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Easy Homemade Vegetable Broth
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 cups 1x
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Description
Homemade Vegetable Broth is so easy to make and is the perfect addition to stews, soups, risottos, and much more!
Ingredients
- 1 Tablespoon olive oil
- 1–2 onions, roughly chopped (big chunks are good!)
- 4 garlic cloves, peeled
- 2–4 celery stalks, roughly chopped (I use the tops and bottoms)
- 2–4 carrot sticks, roughly chopped (I also use the tops)
- 4 leek tops, roughly chopped (optional)
- 3–4 bay leaves
- 2–3 sprigs Italian parsley
- 2–3 sprigs thyme
- Salt and Peppercorns to taste (omit if you’re making stock)
- 1 gallon (4 quarts) cool water
Instructions
- Add olive oil to large stock pan (the one you plan on making the broth in). Heat over medium-low heat.
- Add the onions and allow them to sweat for approximately 2-3 minutes. Add the garlic and continue to sweat the aromatics for another 2 minutes, stirring frequently so they do not brown.
- Continue to add the rest of the vegetables and herbs to the pot.
- Add the cool water to the pot and bring to a boil over medium-high heat.
- Once water is to a boil, reduce to a simmer.
- Let broth simmer for 45 minutes to an hour. You do not need to stir it.
- Strain broth into a separate bowl after taste testing.
- Strain broth a second time using a fine mesh strainer or cheese cloth. This will ensure you don’t have little pieces of pepper, herbs, or vegetables in your broth.
- Store in an airtight container in the fridge for approximately a week, or freeze. Don’t forget to leave room in your jar/container if freezing to ensure it doesn’t break with the expansion!
Notes
Sweating the aromatics versus just throwing everything in the water allows the flavors to open up before adding the water. While some would say it’s unnecessary, I’m all about any preliminary steps that will add extra flavor!
Don’t forget that you can make this recipe all your own, using whatever scraps you’ve saved!
Refrain from adding any cruciferous vegetables (broccoli, cauliflower, cabbage).
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