How to Make Vegetable Broth
Learn How to make Vegetable Broth at home. It's easy, flavorful and perfect for making soups, stews, sauces and more!
Servings: 12 cups
Calories: 21kcal
Ingredients
- 1 medium onion coarsely chopped
- 3 medium carrots coarsely chopped
- 3 large celery ribs coarsely chopped
- 1 head of garlic cut in half
- 3 cups veggie scraps or more veggies of choice
- Fresh herbs optional
- 4 bay leaves
- 16 cups cold water
- 2 tablespoons olive oil extra virgin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Preheat large pot on medium heat and add olive oil. Then add onion, carrots, celery and garlic. Saute for 5 minutes, stirring occasionally.
- Then add veggie scraps, fresh herbs, bay leaves and cold water to almost the top of the pot. Cover with a lid and bring to a boil, then reduce heat to low and simmer gently for 45 minutes. The longer broth simmers, the more flavorful it is.
- Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then strain broth through a large fine mesh strainer over a large bowl.
- Using a funnel, divide vegetable broth between large Mason jars or airtight containers and let cool to room temperature.
Notes
- Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1cup | Calories: 21kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 404mg | Fiber: 0.04g | Sugar: 0.001g