Learn how to make your own vegetable stock (a.k.a. broth) to use in homemade soups, risotto, pasta, and more! It's easy to make and is the perfect way to use up vegetable scraps, reducing food waste, and is so much cheaper - and more flavorful - than the storebought variety.
Add the onions and allow them to sweat for approximately 3-4 minutes. Then add the remaining vegetables, herbs, and spices.
Add the water, and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and continue to simmer, uncovered, for about an hour, until the liquid has somewhat reduced.
Strain the broth through a fine-mesh strainer lined with cheesecloth, pressing any liquid out of the vegetables. I like to strain it into a large bowl first, before transferring into jars or storage containers, but do what works best with your setup.
Store in an airtight container in the fridge for approximately 5 days, or let cool completely, then freeze. Be sure to leave at least 1-inch of room at the top for expansion if freezing in a glass jar or another container.
Notes
Don't forget that you can make this recipe all your own, using whatever scraps you've saved! Add additional green onions, garlic peels after pressing, carrot and celery tops, etc.
You don't have to sweat the onions, you can just throw everything in and bring to a simmer if you prefer.
Refrain from adding any cruciferous vegetables (broccoli, cauliflower, cabbage), beets, or starchy veggies like potatoes and turnips.
The greater the surface area of the vegetables, the more flavor will come from them, so chop them into smaller chunks, a few inches is great.