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Homemade Vegetable Broth

Homemade vegetable broth is light and full of fresh vegetable flavor. It's easy to make and great for using leftover veggies. The key is to not overcook the vegetables.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: pantry staple
Cuisine: American
Keyword: homemade vegetable broth, homemade vegetable broth recipe, homemade vegetable stock, homemade veggie broth, how to make homemade vegetable broth, vegetable broth, veggie stock
Servings: 10 cups
Author: Alyssa Rivers

Equipment

  • 1 large stockpot

Ingredients

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

Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 511mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3315IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 0.4mg

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