Vegetable Broths

Why You’ll Love This Recipe

Vegetable broths are the perfect base for a wide range of dishes, from soups and stews to risottos and sauces. They are versatile, flavorful, and incredibly easy to make. Using a variety of fresh vegetables, herbs, and spices, vegetable broth brings depth and richness to your cooking without the need for any meat. It’s a wonderful way to add complex flavors to vegan and vegetarian dishes, and you can control the seasoning to suit your tastes. This homemade vegetable broth is perfect for enhancing your meals with natural flavors, and it’s a great way to reduce food waste by using vegetable scraps.

Ingredients

• 1 large onion, quartered (no need to peel)

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• 1 large tomato, quartered

• 4 cloves garlic, smashed (no need to peel)

• 2 bay leaves

• 1 tablespoon black peppercorns

• 2 teaspoons dried thyme or 2 sprigs fresh thyme

• 2 teaspoons dried rosemary or 2 sprigs fresh rosemary

• 1 teaspoon salt (adjust to taste)

• 10 cups water (or vegetable scraps and water if you have them)

• Optional: 1/2 cup mushrooms (adds umami depth)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the vegetables: In a large stockpot, add the onion, carrots, celery, tomato, garlic, and any other vegetables you plan to use.

2. Add herbs and spices: Toss in the bay leaves, peppercorns, thyme, rosemary, and salt. You can also add other herbs like parsley, sage, or tarragon to suit your flavor preferences.

3. Fill with water: Pour in 10 cups of water, or more if needed to cover the vegetables. Bring to a boil over high heat.

4. Simmer the broth: Once it begins to boil, reduce the heat to low and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.

5. Strain the broth: After simmering, strain the broth through a fine mesh strainer or cheesecloth into another pot or large bowl, discarding the solids.

6. Cool and store: Allow the broth to cool, then transfer it to airtight containers. Store in the refrigerator for up to 4-5 days, or freeze for up to 3 months.

Servings and Timing

• Servings: Makes about 8 cups

• Prep time: 10 minutes

• Cook time: 1 hour

• Total time: 1 hour 10 minutes

Variations

• Roasted Vegetable Broth: For a deeper flavor, try roasting the vegetables in the oven at 400°F (200°C) for 20-30 minutes before simmering them in water.

• Herb Variations: Customize the herbs by adding fresh basil, dill, or oregano for a different flavor profile.

• Spicy Broth: Add a few slices of fresh ginger or a couple of dried chili peppers for a spicy kick.

• Mushroom Broth: Add more mushrooms or a handful of dried shiitake mushrooms to your broth for an extra umami flavor.

Storage/Reheating

• Storage: Store vegetable broth in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it in portions for up to 3 months.

• Reheating: To reheat, simply warm the broth in a saucepan over medium heat, stirring occasionally. If frozen, thaw it overnight in the refrigerator or heat directly from frozen.

FAQs

Can I use vegetable scraps to make broth?

Yes! You can collect vegetable scraps like carrot peels, onion skins, celery tops, and herb stems to make broth. Just make sure they are clean and fresh. This is a great way to reduce waste and still create a flavorful broth.

Can I make vegetable broth in a slow cooker?

Yes, you can make vegetable broth in a slow cooker. Add all your ingredients, cover with water, and cook on low for 6-8 hours. Strain and store as usual.

How do I make a clear vegetable broth?

To ensure your broth is clear, avoid stirring too much during the simmering process. Also, consider skimming off any foam that forms on the surface during the initial simmering to keep it clear.

Can I make the broth more flavorful?

If you want a more intense flavor, let it simmer longer (up to 2 hours), or add a small splash of soy sauce or miso for an added depth of umami.

How can I thicken vegetable broth?

If you’d like a thicker broth, you can blend some of the vegetables after simmering, then return them to the broth. Alternatively, you can reduce the broth by simmering it uncovered for longer to concentrate the flavors.

Can I add salt to the broth?

Yes, you can add salt to taste, but it’s best to keep it minimal during the initial cooking. You can always adjust the salt level when using the broth in your recipes.

Conclusion

Making your own vegetable broth is an easy and rewarding way to enhance your cooking while using fresh, natural ingredients. This homemade broth is packed with flavor and can be customized to suit your taste. Whether you’re cooking a hearty soup, a vegetable stew, or simply need a flavorful liquid for a recipe, this vegetable broth will be your go-to base. Plus, it’s a great way to reduce waste by using vegetable scraps. Enjoy the natural richness it brings to your dishes!

Vegetable Broths

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This homemade vegetable broth is a flavorful and versatile base for soups, stews, risottos, and sauces. Made from fresh vegetables, herbs, and spices, it brings depth and richness to vegan and vegetarian dishes while also reducing food waste by utilizing vegetable scraps.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 8 cups
• Category: Broth, Vegan
• Method: Simmering
• Cuisine: International
• Diet: Vegan

Ingredients

• 1 large onion, quartered (no need to peel)
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 large tomato, quartered
• 4 cloves garlic, smashed (no need to peel)
• 2 bay leaves
• 1 tablespoon black peppercorns
• 2 teaspoons dried thyme or 2 sprigs fresh thyme
• 2 teaspoons dried rosemary or 2 sprigs fresh rosemary
• 1 teaspoon salt (adjust to taste)
• 10 cups water (or vegetable scraps and water if you have them)
• Optional: 1/2 cup mushrooms (adds umami depth)

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Instructions

1. Prepare the vegetables: In a large stockpot, add the onion, carrots, celery, tomato, garlic, and any other vegetables you plan to use.
2. Add herbs and spices: Toss in the bay leaves, peppercorns, thyme, rosemary, and salt. You can also add other herbs like parsley, sage, or tarragon to suit your flavor preferences.
3. Fill with water: Pour in 10 cups of water, or more if needed to cover the vegetables. Bring to a boil over high heat.
4. Simmer the broth: Once it begins to boil, reduce the heat to low and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
5. Strain the broth: After simmering, strain the broth through a fine mesh strainer or cheesecloth into another pot or large bowl, discarding the solids.
6. Cool and store: Allow the broth to cool, then transfer it to airtight containers. Store in the refrigerator for up to 4-5 days, or freeze for up to 3 months.

Notes

Storage: Store vegetable broth in an airtight container in the refrigerator for up to 4-5 days or freeze it in portions for up to 3 months.Reheating: To reheat, simply warm the broth in a saucepan over medium heat, stirring occasionally. If frozen, thaw it overnight in the refrigerator or heat directly from frozen.Variations: For deeper flavor, roast the vegetables before simmering. Add mushrooms or other herbs like basil or oregano for different flavor profiles.Spicy Option: Add fresh ginger or dried chili peppers to make a spicy broth.Using scraps: Use vegetable scraps like carrot peels, onion skins, and herb stems to reduce waste while making broth.

Nutrition

• Serving Size: 1 cup
• Calories: 15
• Sugar: 2g
• Sodium: 250mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg