Easy Homemade Vegetable Broth that is delicious, cheaper than store-bought and takes less than an hour to make. You can use it for soups, stews, chilli and so on.
Have you heard the expression “everything homemade is better”? I have and I totally agree with it. That’s why every time I have a chance I make my own tomato sauce, my own salad dressing and my own chicken and vegetable broth.
It’s economical, it’s quicker to make and it tastes really good. On top of that, it’s so easy! All you need to do is to chop up all the vegetables, cover with water, add some herbs and simmer. And there you have it: delicious vegetable broth that tastes better than store-bought and it’s healthier since making your own, you have more control over the amount of salt that’s added and any weird ingredients that some brands add to their broth.
Some tips to make this Easy Homemade Vegetable Broth:
- Use approximately the same amount of vegetables to water. Fill a pot halfway with vegetables and then cover them with a couple of inches of water is a great amount. Your stock will have a nice amount of flavour.
- You can also add scraps of onions, carrots and celery in the stock. Whatever you have them, collect the scraps in a freezer bag and when you have about 2 cups of vegetable scraps, use it to make your broth. It’s a great way to not waste food in your kitchen.
- Do not simmer your vegetable broth for less than 45 minutes because your stock will lack flavor.
What ingredients are in vegetable broth?
- Olive oil
- Cloves garlic
- Tomato paste
- Bay leave
- Parsley and thyme
- Salt and pepper
Does vegetable stock go bad?
Yes, it does. So, keep it in the fridge for up to 5 days and in the freezer for up to 6 months.
What veggies are good for stock?
For a great vegetable broth you need vegetables with neutral savory flavors. Such as garlic, onions, carrots, celery and/or mushrooms. You can also use leeks, shallots or parsnips.
What should you not put in vegetable stock?
Unfortunately not every vegetable is good to make vegetable broth. Tomatoes, asparagus and cabbage are not considering great veggies to make vegetable broth. Either starchy vegetable since they can make the vegetable broth very gummy. Beet is another vegetable that can overpower the taste of the vegetable broth and zucchini and green beans can make the vegetable broth tastes a bit bitter.
Easy Homemade Vegetable Broth Recipe
- 1 tablespoon olive oil
- 4 cloves garlic — minced
- 2 large onions — roughly chopped
- 4 ribs celery — roughly chopped
- 3 carrots — chopped
- 1 tablespoon tomato paste
- 8 cups water
- 3 dried bay leaves
- A few sprigs of parsley and thyme
- Salt and pepper
- In a large Dutch oven or stockpot, heat olive oil over medium heat.
- Add the garlic, onions, celery, and carrots. Sauté for about 5 minutes, stirring often.
- Add tomato paste and cook for one more minute.
- Add the water, bay leaves, parsley, and thyme. Bring to a boil and then reduce heat to low and simmer, partially covered, for 45 minutes.
- Strain the vegetable broth into a large heat-proof bowl or pot.
- Use immediately or let the broth cool down. Once has cooled, transfer it to freezer bags and store it in the freezer for up to 6 months. (Pour about 2 cups of vegetable broth in the freezer bags).
Nutrition InformationAmount per serving (1/6) — Calories: 50, Fat: 2g, Trans Fat: 2g, Monounsaturated Fat: 2g, Sodium: 102mg, Potassium: 237mg, Carbohydrates: 7g, Fiber: 2g, Sugar: 2g, Protein: 1g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!