Homemade Vegetable Broth

This homemade vegetable broth is rich, flavorful, and made with simple vegetables you likely already have on hand. Make it ahead and use it in soups, rice dishes, stews, and more.

Course Pantry Staples

Cuisine American

Keyword vegetable broth

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 30kcal

Author Tanya Harris

Ingredients

4 carrots scrubbed and cut into rough ½-inch chunks
4 celery stalks chopped into ½-inch pieces
1 large onion quartered (skin on), about 2½ cups
4 garlic cloves smashed
8 oz baby bella mushrooms halved
2- inch piece fresh ginger sliced into ¼-inch coins
1 teaspoon black peppercorns
2 bay leaves
Small handful fresh parsley about ¼ cup (or 1 tablespoon dried)
3 to 4 sprigs fresh thyme or 1 teaspoon dried
12 cups cold water
1 teaspoon fine sea salt or to taste

Instructions

Add all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.
Bring to a boil. Place the pot over high heat and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 1 to 1½ hours. You want a gentle simmer, not a rapid boil.
Set a fine-mesh strainer over a large bowl. Pour the broth through, pressing gently on the vegetables to squeeze out the last of the liquid. Discard the solids.
Salt to taste (about 1 teaspoon fine sea salt). Let cool to room temperature before transferring to airtight containers.

Notes

Makes about 8 cups of broth, depending on evaporation during simmering.
To check for doneness, taste one of the cooked vegetables. If it tastes bland, the flavor has transferred to the water, and you’re ready to strain.

Nutrition