Easy Homemade Vegetable Broth Recipe

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.

Course Soup

Cuisine American

Keyword vegetable broth

Prep Time 10

Cook Time 45

Total Time 55

Servings cups

Calories 50kcal

Author Olivia Ribas

Ingredients

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

US Customary - Metric

Instructions

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).

Notes

Make sure the ingredients you use for the stock are fresh. While it's easy to save odds and ends throughout the week to throw into a stock, it's best to double-check the ingredients.
Avoid adding starchy vegetables or strong-tasting vegetables to the stock as starchy vegetables will lead to a gummy broth and strong-tasting vegetables will overpower the broth.
Feel free to use this homemade vegetable broth in place of any recipe calling for a vegetable broth.
To store: Store the vegetable broth in the fridge for 5 days in an airtight container such as a mason jar.
To freeze: Freeze vegetable broth for up to 6 months.

Nutrition