Making homemade vegetable broth doesn't get any easier than this! Cover vegetables and herbs with water, simmer, strain and use in your favorite soup, risotto recipes and more. You'll never go back to store bought once you've made vegetable broth at home!
Have you ever purchased vegetable broth? It is so disappointing, the flavor and aroma is far from natural. I decided that I will never purchase veggie broth again when I realized how easy it is to make at home with real, fresh ingredients!
Simply toss a bunch of vegetables and aromatics in a large stock pot; cover with water; simmer; and strain. The result is a rich, flavorful broth ready to use in recipes such as soups; risotto; arancini or as a vegetarian substitute for any recipe that calls for meat based broth.
Follow my easy step by step instructions as well as vegetable and herb suggestions, storage methods and tips on how to make the best vegetable broth from scratch!
Vegetable broth ingredients
- Onions: the peel may be left on (washed well) for a deeper colored broth
- Carrots: don't require peeling but be sure to scrub well to remove traces of dirt
- Celery: I also add the leaves
- Leek: I added the dark green top, again thoroughly rinsed, as I used the bottom part for soup. However, you may add the bottom light green part as well.
- Tomato: for color and extra flavor.
- Parsley: stems only or with leaves (see note below).
- Bay leaves
- Peppercorns
- Parmigiano cheese rind: adds lots of flavor but may be omitted for a vegan broth
Other possible additions
You are not limited by the ingredients I used. Other possibilities include:
- Fennel stalks, corn cobs or mushrooms
- Garlic: as much as you'd like!
- Thyme
Vegetables to avoid for vegetable broth
- Cruciferous vegetables such as broccoli; cabbage; cauliflower; turnips; or brussel sprouts will give your broth a bitter flavor.
- Potatoes: will give a cloudy color to your broth and not offer much flavor.
- Avoid adding beets unless you want a bright red colored broth!
How long does vegetable broth need to cook?
You can definitely use your vegetable broth after only one hour of simmering but in my opinion at this point you will basically have flavored water. For rich flavor and color, let your broth simmer anywhere between 2-3 hours. It will continue to reduce and the flavors will intensify.
Storage
Refrigerator
- Store homemade vegetable broth in an airtight container in your refrigerator for 4-5 days.
Freezer
- Since this recipe makes approximately 4.5 liters (about 19 cups) of vegetable broth, you will have plenty to store in your freezer for future use.
- Divide the cooled broth in freezer safe containers including glass jars or even freezer bags which can be easily stacked.
- If using glass jars be sure to fill up to a maximum of one inch below the lid as it will expand during freezing and the jars may crack in your freezer. (I learned this the hard way!) Freeze for up to six months.
- To defrost, place in your refrigerator a day before you plan on using it.
How to use vegetable broth
Here are a few instances in which you may use your homemade vegetable broth. Check out a detailed list of recipes further below!
- Substitute vegetable broth in recipes that call for water for extra flavor.
- As a substitute for meat based broths for a vegetarian version of a recipe.
- For making risotto or arancini.
- For cooking grains such as quinoa, rice or couscous in place of water.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prep the vegetables
Wash all vegetables well and give them a rough chop (3-4 pieces).
Simmer
Place all ingredients in a large stockpot, cover with water, bring to a boil then lower to a simmer, partially covered, for 2-3 hours.
Strain the broth
Scoop up the vegetables in a fine meshed sieve and use the back of a wooden spoon to press down on the veggies to extract all the flavor and juices from them.
Strain the broth with a fine meshed sieve into 2 bowls and let cool.
Store the broth
Store the cooled broth in containers and refrigerate for 4-5 days.
Or place in freezer safe containers such as glass jars (do not fill until the top!); plastic food containers or Ziploc bags and keep frozen for up to 6 months.
Recipe Notes
You'll immediately notice that I did not salt my broth! This is simply as I was taught by my mom. I salt mine, according to taste, when I add it to a recipe. But you may opt to salt right away if you please!
Your vegetables such as onions and carrots do not require peeling before adding to your vegetable broth. Be sure to thoroughly scrub them to remove all traces of dirt.
The perfect way to limit food waste! You may save clean vegetable scraps including onion and carrot peels, ends of vegetables that you don't add to recipes etc... Add them to a large freezer bag and keep frozen until it is full, then make broth!
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more recipes that can be prepared with vegetable broth!
- Italian Minestrone Soup
- Arancini alla Norma
- Creamy Chickpeas with Pasta
- Italian Chicory, Cheese and Egg Soup
- Creamy Risotto Pasta with Zucchini
- Seafood Arancini
- Tomato and Basil Risotto
Ingredients
- 2-3 large onions
- 4 stalks celery with the leaves
- 4 carrots
- 1 leek top dark green part
- 1 tomato
- handful parsley
- 2-3 bay leaves
- 2 teaspoon peppercorns
- 1 Parmesan rind
- 6 liters water
Instructions
Prepare the vegetables
- Wash all vegetables and herbs well: give the carrots, onions and celery a rough chop, in 3-4 pieces; peel the onions or leave the skins on; cut the tomato in half.
Simmer the broth
- Place all ingredients in a large stock pot (I used my 15 liter capacity pot). Cover with 6 liters of water, cover and bring to a boil.
- Lower heat to a simmer, partially cover the pot and let simmer for 2-3 hours. The broth will reduce by about 1.5 liters.
- Before straining the broth, scoop up the vegetables in a fine meshed sieve and use the back of a wooden spoon to press down on the veggies to squeeze out all the flavor and juices from them. Continue with all remaining vegetables and compost them afterward.
- Strain the broth into 2 large bowls and let cool.
- Store the cooled broth in food containers: glass or plastic food containers or Ziploc bags.
- Keep refrigerated for 4-5 days or freeze for up to 6 months.
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