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Have you ever made Homemade vegetable broth? It’s incredibly easy to make and great for using leftover veggies. The key is not to overcook the veggies, which can lead to a bitter broth.
Reasons You’ll Love This Recipe
- Light, Flavorful & Versatile! This vegetable broth is like a fresh veggie hug! It is the perfect base for my detox cabbage soup, tasty bean stew, and homemade green enchilada soup.
- Make it Your Own: Get creative with whatever vegetables and herbs you have on hand. It is an easy way to customize the flavor and cut down on food waste!
- Dietary Restrictions: This broth is completely gluten-free and vegan, making it a great option for anyone with dietary restrictions.
Ingredients Needed
*** Extra Flavor Tip! Roast veggies with a little oil at 375ºF for 20-25 minutes before adding to the stockpot for a richer, deeper broth.
How to Make Homemade Vegetable Broth
Unlike meat broths that take hours of simmering, this vegetable broth recipe is ready in about an hour. If you simmer the veggies for too long, they will start to get bitter.
- Add Veggies to a Large Pot: Heat the olive oil in a large stock pot over medium heat. Add celery, onions, carrots, and garlic cloves to the pot, then cook for 4-5 minutes. Make sure you wash all of the veggies before adding them to the pot!
- Cold Water: Add cold water until the vegetables are covered.
- Cook: Add the parsley, thyme, bay leaves, salt, peppercorns, and paprika, then bring to a light boil. Once boiling, reduce the heat to medium-low and then simmer for 45-60 minutes. Strain out the solids, then store the broth in an airtight container in the fridge for up to a week.
- Option to Blend: Instead of straining out all of the vegetables, you can blend them smooth for a thicker, richer broth or soup base.
Best and Worst Vegetables For Broth
Not all veggies work for homemade vegetable broth. Some add flavor, while others turn it bitter.
- Freeze Scraps: Store 6-8 cups of veggie scraps or herbs in the freezer until ready to use. Avoid moldy scraps, white pith from bell peppers, leafy greens, and carrot tops.
- Good for Broth: Use onions, celery, carrots, green onions, herbs, asparagus, leeks, corn, mushrooms, and bell peppers (red, yellow, or orange, pith removed).
- Bad for Broth: Avoid cabbage, broccoli, cauliflower, Brussels sprouts, artichokes, beets, kale, and green bell peppers. These can make broth bitter or overpowering.
Instant Pot and Slow Cooker Instructions
- Instant Pot: Add the vegetables and water to the instant pot and close the lid and valve. Cook on manual for 30 minutes with a natural release. Let the veggie broth cool before straining out the solids and storing.
- Slow Cooker: Add everything to a 7-quart slow cooker. Cook on HIGH for 1-2 hours or on LOW for 3-4 hours. Strain out the solids and store the homemade vegetable broth in the fridge.
Storing Homemade Vegetable Broth
- Fridge: Store in an airtight container for up to 7 days
- Freezer: Store in an airtight container, freezer bag, or silicone mold portions before placing in a ziplock bag. Store for up to 6 months.
- How to Make Vegetable Bouillon: After straining or blending, simmer uncovered to concentrate the broth. Freeze in silicone molds for easy veggie bouillon, perfect for soups and sauces!
Ways to Use Vegetable Broth
There are so many great ways to use homemade vegetable broth! It’s a good swap for meat-based stocks and adds a light, savory flavor to dishes. Try it in some of my favorite recipes!
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Homemade Vegetable Broth
Equipment
- 1 large stockpot
Ingredients
- 2 tablespoons olive oil
- 6 ribs celery
- 2 large onions
- 3-4 large carrots
- 1 head garlic
- 3-4 sprigs fresh thyme
- 4-5 sprigs fresh parsley
- 2 bay leaves
- 10 cups cold water
- 2 teaspoons salt
- 1 teaspoon whole peppercorns
- 1 teaspoon paprika
Instructions
- Heat 2 tablespoons olive oil in a large stockpot over medium heat.
- Add 6 ribs celery, 2 large onions, 3-4 large carrots, and 1 head garlic to the pot and cook for 4-5 minutes.
- Add 10 cups cold water, 3-4 sprigs fresh thyme, 4-5 sprigs fresh parsley, 2 bay leaves, 2 teaspoons salt, 1 teaspoon whole peppercorns, and 1 teaspoon paprika, and bring it to a light boil. Once boiling, reduce the heat to medium-low and simmer for 45-60 minutes.
- Strain out the solids and store the broth in an airtight container in the refrigerator for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
