Appetizers & Starters > Soups & Broths > Broths & Consommés > Vegetable Broth

Classic Homemade Vegetable Broth

A simple and flavorful vegetable broth, perfect as a base for soups, stews, and sauces. This recipe uses common vegetables and herbs to create a rich and aromatic broth that's far superior to store-bought versions. Making your own broth allows you to control the sodium content and use up vegetable scraps that might otherwise be discarded. Enjoy the fresh, clean taste of homemade!

Prep Time
15 minutes
Cook Time
1 hour
Servings
About 10 cups
Ingredients
  • 2 Yellow Onion
  • 2 Carrots
  • 3 Celery Stalks
  • 4 Garlic Cloves
  • 1/2 cup Fresh Parsley
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 teaspoon Black Peppercorns
  • 12 cups Water
  • 1 tablespoon Olive Oil

Sauté the Aromatics

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute, until fragrant.

Add Remaining Ingredients

Add the parsley, thyme, bay leaves, peppercorns, and water to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer gently for at least 1 hour, or up to 2 hours. The longer it simmers, the richer the flavor will be.

Strain the Broth

Carefully strain the broth through a fine-mesh sieve lined with cheesecloth (if desired) into a large bowl or container. Discard the solids. Let the broth cool completely before storing.

Storage

The vegetable broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For easy use, consider freezing the broth in ice cube trays.

← Classic Homemade Chicken Broth Cool Cucumber Yogurt Soup with Mint →

FAQ

  • Can I use vegetable scraps in this recipe?

    Yes, you can! Using vegetable scraps like carrot peels, onion skins (for color, but use sparingly as they can make the broth bitter), and celery ends is a great way to reduce waste and add flavor. Avoid using strongly flavored vegetables like broccoli or cabbage, as they can overpower the broth.
  • Do I need to peel the vegetables?

    Peeling is optional. If you are using organic vegetables, you can leave the skins on. Just be sure to wash them thoroughly.
  • Can I add salt to the broth?

    It's best to leave the broth unsalted, as you can always add salt later when you use it in a recipe. This gives you more control over the final flavor.
  • Can I use this broth as a substitute for chicken broth?

    Yes, vegetable broth is a great vegetarian/vegan substitute for chicken broth in most recipes.