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, chili, and so on.
Servings: 6 cups
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
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
Serving: 1/6 | Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Sodium: 102mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g