Say goodbye to bland store-bought broth! This rich, flavor-packed vegetable broth comes together in just 60 minutes using either fresh veggies or kitchen scraps. With expert tips for maximum taste—and glowing 5-star reviews to prove it—this is the ultimate guide to making vegetable broth that’s anything but boring!
INGREDIENTS
Broth with Fresh Vegetables
2 onions (white or yellow), peeled and roughly chopped
5 ribs celery, chopped
5 large carrots, chopped
6 cloves garlic, peeled
Broth with Kitchen Scraps
Great options for broth: mushrooms and stems, potatoes and skins, herb remnants, bell pepper scraps, corn and/or spent cobs, summer squash and skins, winter squash and skins, leeks
Avoid these (can turn broth bitter): onion skins, excess broccoli or cauliflower, woody herb stems, celery leaves
Optional Flavor Enhancers
Tomato paste
Hardy herbs
Salt
INSTRUCTIONS
Step 1: Sauté (Optional)
For extra depth of flavor, heat a splash of oil in a large pot and add your selected vegetables. Cook for about 10 minutes until warm and fragrant.
Step 2: Boil
Pour in 10 cups of cold water, or enough to fully cover the vegetables. For added richness, mix in a spoonful of tomato paste or hardy herbs. Cover the pot and bring to a gentle boil, simmering for 45 to 60 minutes.
Step 3: Strain
Place a strainer over a large bowl and remove the vegetables, leaving behind the flavorful broth.
Step 4: Cool & Store
Add a pinch of salt if desired. Let the broth cool completely before transferring it into glass jars. Store in the fridge for easy access.
STORAGE TIPS
- For long-term storage, freeze in 2- or 4-cup portions using freezer-safe bags.
- Cold water is key! It allows the vegetables to heat gradually, helping to extract maximum flavor.
