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Homemade Vegetable Broth

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A versatile homemade vegetable broth made by gently simmering vegetables, herbs, and aromatics until savory and flavorful. Use it as a base for soups, stews, sauces, grains, beans, and countless other dishes.

Ingredients

  • Yellow onions
  • Carrots
  • Celery stalks
  • Garlic cloves
  • Mushrooms
  • Leek, optional
  • Fresh parsley
  • Fresh thyme
  • Bay leaves
  • Whole black peppercorns
  • Water
  • Salt, optional
  • Olive oil, optional

Instructions

  1. Wash the vegetables thoroughly and cut them into large chunks. Clean onion skins can be left on for a deeper golden color, but remove dirty or damaged outer layers.
  2. For deeper flavor, heat a small amount of olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, mushrooms, and optional leek and cook for 5 to 10 minutes, stirring occasionally, until the vegetables develop a little color.
  3. Add the garlic, parsley, thyme, bay leaves, and black peppercorns. Pour in enough cold water to generously cover the vegetables.
  4. Bring the mixture just to a boil, then immediately reduce the heat to a gentle simmer. Simmer uncovered or partially covered for 45 to 60 minutes.
  5. Remove the pot from the heat and carefully strain the broth through a fine-mesh strainer into a large heatproof container. Gently press the vegetables to release additional liquid without forcing them through the strainer.
  6. Taste the strained broth and season with salt if desired. For broth intended as an ingredient in other recipes, leave it unsalted or only lightly seasoned.
  7. Use immediately or cool the broth promptly before transferring it to airtight containers for refrigeration or freezing.

Notes

  • Avoid simmering vegetable broth for many hours, as some vegetables can develop bitter or muddy flavors. About 45 to 60 minutes is generally sufficient.
  • Clean carrot ends, celery leaves, mushroom stems, leek greens, parsley stems, and onion pieces can be frozen and saved for future batches.
  • Avoid large quantities of strongly flavored cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, and cabbage because they can overpower the broth.
  • For richer broth, roast the vegetables before simmering or add extra fresh or dried mushrooms.
  • Refrigerate cooled broth in airtight containers for about 3 to 4 days.
  • Freeze broth in freezer-safe containers for several months, leaving space for expansion. Small portions can also be frozen in ice cube trays.
  • Reheat refrigerated broth in a saucepan or microwave-safe container until steaming hot.

Nutrition

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