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Homemade Vegetable Broth Recipe

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Homemade vegetable broth is a light, savory kitchen staple made by gently simmering vegetables, garlic, herbs, and peppercorns. Use it as a flavorful base for soups, stews, sauces, risotto, grains, and more.

Ingredients

  • 2 large yellow onions, roughly chopped
  • 3 medium carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 garlic cloves, lightly crushed
  • 1 cup mushrooms or mushroom stems, optional
  • 2 tablespoons olive oil
  • 10 cups water
  • 2 bay leaves
  • 6 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt, plus more to taste

Instructions

  1. Wash the vegetables thoroughly. Roughly chop the onions, carrots, and celery and lightly crush the garlic cloves.
  2. Heat the olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, garlic, and optional mushrooms. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften and develop a little color.
  3. Pour in the water and add the bay leaves, parsley, thyme, peppercorns, and salt. Increase the heat until the liquid reaches a simmer.
  4. Reduce the heat to low and simmer gently, partially covered, for 45–60 minutes. Avoid a vigorous boil for a cleaner, more balanced broth.
  5. Remove the pot from the heat and carefully strain the broth through a fine-mesh strainer into a large heat-safe bowl or another pot. Discard or compost the cooked vegetables and herbs.
  6. Taste the broth and adjust the salt as needed. For a stronger flavor, simmer the strained broth uncovered for an additional 10–20 minutes to reduce and concentrate it.
  7. Use the broth immediately or cool it promptly and divide it among airtight storage containers for refrigerating or freezing.

Notes

  • Clean carrot trimmings, celery leaves, onion pieces, leek greens, herb stems, and mushroom stems can be saved and used for broth.
  • Avoid spoiled scraps and large quantities of strongly flavored vegetables such as cabbage, broccoli, cauliflower, Brussels sprouts, and turnips.
  • For deeper flavor, add mushrooms or roast the vegetables before simmering.
  • For an Asian-inspired variation, add ginger, scallions, dried shiitake mushrooms, and a small amount of soy sauce or tamari.
  • Refrigerate cooled broth in airtight containers for up to 3–4 days or freeze for about 3 months, leaving room for expansion.
  • Frozen broth can also be portioned in ice cube trays for convenient use in sauces, grains, and sautéed vegetables.

Nutrition

Find it online: https://thefamilycooking.com/homemade-vegetable-broth-recipe/