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glass jars of homemade vegetable broth with "vegetable broth" written in white

How to Make Vegetable Broth


  • Author: Lindsay Cotter
  • Total Time: 1 hour 35 minutes
  • Yield: 7-8 cups 1x
  • Diet: Gluten Free

Description

Learn how to make homemade vegetable broth to create healing recipes and prevent food waste! Sip it on its own or add it to your favorite dish.


Ingredients

Units Scale
  • 1 leek (or 1 bunch scallions), chopped in rounds, stems only
  • 3 garlic cloves, peeled, tips cut off
  • 2 shallots (or 1 large onion), peeled and sliced into quarters
  • 2 cups celery, chopped
  • 2 large carrots (1 cup), sliced
  • Optional: 1 parsnip, sliced
  • 56 ounces (1 cup) mushrooms, sliced
  • 3 sprigs fresh thyme
  • Handful of oregano leaves
  • 1 bay leaf
  • Peppercorns to taste
  • 4 quarts water
  • 2 teaspoons kosher salt
  • Olive oil, if roasting and seasoning

Instructions

Notes

Note- If your broth tastes too bitter, stir in 1 – 2 Tablespoons of tomato paste. Mix to combine over medium-low heat. Let it simmer for another 5 minutes before straining.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 5
  • Sugar: 0
  • Sodium: 480
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0

Keywords: broth, vegetable broth, soup, gluten free, dairy free