Homemade Vegetarian Broth
Broth or stock is a big part of cooking, especially if you make soups, stews or risotto. So instead of buying all of that broth, why not make your own Homemade Vegetarian Broth? And it’s so easy to make and you can use vegetable scraps you have leftover from some of your dinners.
Why Homemade Vegetarian Broth Works
Honestly, why wouldn’t it work? Actually, when you make your own broth, you have the option to freeze it. And freezing broth will extend the life of it. No more running out of broth or stock because it went bad or you didn’t have enough. Another great reason to make your own broth is that you control what is inside it. You can make sure it has fresh, natural ingredients with a limited amount of salt.
Vegetarian Broth Ingredients
- Olive Oil
- Garlic
- Onions
- Celery
- Carrots
- Water
- Bay Leaves
- Parsley
- Thyme
- Salt & Pepper
How to Make Vegetarian Broth
- Start by heating the olive oil in a large stockpot over medium heat. Add the onions, celery, and carrots. Cook this for about 5 minutes or until it’s all softened. Add the garlic for about 1 minute more.
- Add the water, bay leaves, parsley, and thyme. Reduce the heat to low and simmer for about 45 minutes. Keep the pot partially covered.
- When finished, strain the broth through a mesh strainer; discard all the solids. Make sure the bowl or pot you are pouring the broth into is heatproof.
- Once the broth is completely cooled, transfer it to airtight plastic containers. It’s a good idea to measure it out ahead of time so you can grab what you need when you need it. I usually freeze it in 2-3 cup containers.
Notes
- This recipe makes about 6 cups, so you can always add the ingredients to make more.
- Another idea is to store the broth in ice cube trays so you can remove an even smaller amount at a time.
- Want to add even more flavor, add vegetable scraps from other meals to give your broth even more nutrients.
Yield: 6 CupsPrint
Homemade Vegetable Broth
Broth or stock is a big part of cooking, especially if you make soups, stews or risotto. So instead of buying all of that broth, why not make your own Homemade Vegetarian Broth?
PREP TIME: 10 MIN COOK TIME: 45 MIN TOTAL TIME: 55 MIN
INGREDIENTS
- 1 tablespoon Olive Oil
- 5 cloves Garlic, minced
- 2 large Onions, chopped
- 3 stalks of Celery, chopped
- 3 Carrots, chopped
- 8 cups Water
- 2 Bay Leaves
- Parsley, 3 sprigs
- Thyme, 3 sprigs
- Salt & Pepper to taste
INSTRUCTIONS
- Start by heating the olive oil in a large stockpot over medium heat. Add the onions, celery, and carrots. Cook this for about 5 minutes or until it’s all softened. Add the garlic for about 1 minute more.
- Add the water, bay leaves, parsley, and thyme. Reduce the heat to low and simmer for about 45 minutes. Keep the pot partially covered.
- When finished, strain the broth through a mesh strainer; discard all the solids. Make sure the bowl or pot you are pouring the broth into is heatproof.
- Once the broth is completely cooled, transfer it to airtight plastic containers. It’s a good idea to measure it out ahead of time so you can grab what you need when you need it. I usually freeze it in 2-cup containers.
NOTES:
- This recipe makes about 6 cups, so you can always add the ingredients to make more.
- Another idea is to store the broth in ice cube trays so you can remove an even smaller amount at a time.
- Want to add even more flavor, add vegetable scraps from other meals to give your broth even more nutrients.
