Making homemade vegetable broth is easy as pie. Actually, it’s way easier than that. Instead of buying that grocery store broth, save your $5 and make your own batch. Tell all your friends!
Cookware & Utensils
SKILL: EASY
TIME: 1HR
SERVINGS: 1-2
TYPE: BROTH
Vegetable Types
Use These
- Carrots
- Bell pepper
- Onion – red, sweet, yellow, shallots
- Green onion, white part only
- Celery
- Mushrooms
- Garlic
- Leeks, the ends
- Herbs – basil, parsley, thyme, rosemary
… Not These
- Broccoli
- Spinach
- Potatoes
- Asparagus
- Tomatoes
- Zucchini, Squash
- Cauliflower
Ingredients
- Frozen vegetables
- 2 bay leaves
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
Instructions
Pro Tips
You know all those vegetable scraps that you throw out every night? You can use them! Keep a freezer safe bag or container full of vegetable scraps such as carrots, onions, peppers, mushrooms, and more. See full list below.
Make the broth
Combine 9 cups of water and 5 cups of frozen vegetables in a large stock pot. Set your oven burner to medium-high heat. Add 2 bay leaves to the pot. Once it starts to boil, turn the heat down to medium heat for a rolling boil and cook for 60 mins, stir occasionally. Add salt and pepper, to taste or your desired preference. Once done, remove from heat and let cool for at least 1 hour.
Strain the vegetables
Using a mesh strainer, strain the extra juices from all the stewed vegetables. Take a small handful of vegetables at a time and squeeze through the mesh strainer best you can. Discard the flattened vegetables into the trash.
Store the broth
Use your broth right away for cooking or continue to cool until room temperature for storage. Just transfer broth to a freezer safe container. The broth will last about 1.5 weeks in the refrigerator or up to 4 weeks in the freezer. Fill your freezer bag with more vegetable scraps and repeat! Easy peasy.
