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Home » Food » Recipes » Basics » Homemade Vegetable Broth Recipe

Homemade Vegetable Broth Recipe

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Homemade Vegetable Broth Recipe

This homemade vegetable broth recipe makes a delicious base for soups, and it is a great way to use up all those vegetable scraps.

Homemade Vegetable Broth in mason jars on wood tray

This recipe makes a wonderful base to so many soups, pastas and other dishes. And you can totally make it from scraps you would normally throw away!

How to make homemade vegetable broth

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

Ingredients with label text on white surface

Note: I almost always make this with a bag of reserved veggie scraps in my freezer, measuring nothing. I save the ends of onions, carrots, celery, garlic and mushrooms. And it makes a wonderful homemade vegetable broth every time!

However, I did want to give some measurements so you would have some idea of how much veggies to how much water, etc.

That being said, this recipe is very forgiving and flexible! Use what you’ve got. The only tip I would have is to NOT use vegetable scraps from the brassicas – things like broccoli, cauliflower, etc. It won’t hurt anything, but it causes the veggies to have a stinky, sulfuric smell. I would recommend sticking to carrots, celery, onion, garlic, tomato and mushrooms.

To make this homemade vegetable broth recipe, you will need the following:

  • mushrooms
  • carrots
  • celery
  • onion
  • garlic
  • bay leaves (optional)
  • tomato paste (optional)
  • salt and pepper

Making homemade vegetable broth

Fill a dutch oven or large pot with the vegetables and water. Bring it to a boil and then reduce heat, letting it maintain a low simmer on the stovetop.

veggies and water in a pot

Let it cook for 45 minutes. Taste the broth and adjust the salt as needed. 

Remove the broth from the heat once it is done cooking and let it cool for a few minutes. 

cooked homemade vegetable broth in a pot before straining

Position a strainer over a large bowl or pot and pour the broth mixture into the strainer to strain the liquid from the veggies. 

Divide the broth between storage containers, store in the refrigerator or freeze. 

Homemade Vegetable Broth in mason jars on a wood tray

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Homemade Vegetable Broth in mason jars on wood tray
5 from 1 vote
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Homemade Vegetable Broth

This homemade vegetable broth recipe makes a delicious base for soups, and it is a great way to use up all those vegetable scraps.

Course Basics
Cuisine American, Vegan
Keyword homemade vegetable broth, vegetable broth recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 14 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 7-8 cups water filtered
  • 3 cups baby bella mushrooms – cleaned and chopped
  • 4 stalks of celery – chopped
  • 4 medium carrots – chopped
  • 1 medium onion – chopped with skin on
  • 4 cloves garlic – peeled
  • 2 bay leaves – whole, optional
  • 3 tablespoons tomato paste (optional)
  • salt and pepper (to taste, about teaspoon each)

Instructions

  1. Fill a dutch oven or large pot with the vegetables and water. Bring it to a boil and then reduce heat, letting it maintain a low simmer on the stovetop. Let it cook for 45 minutes.

  2. Taste the broth and adjust the seasoning as needed.
  3. Remove the broth from the heat once it is done cooking and let it cool for a few minutes.
  4. Position a strainer over a large bowl or pot and pour the broth mixture into the strainer to strain the liquid from the veggies.
  5. Divide the broth between storage containers, store in the refrigerator or freeze.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Note: I almost always make this with a bag of reserved veggie scraps in my freezer, measuring nothing. I save the ends of onions, carrots, celery, garlic and mushrooms. And it makes a wonderful homemade vegetable broth every time!

However, I did want to give some measurements so you would have some idea of how much veggies to how much water, etc.

That being said, this recipe is very forgiving and flexible! Use what you’ve got. The only tip I would have is to NOT use vegetable scraps from the brassicas – things like broccoli, cauliflower, etc. It won’t hurt anything, but it causes the veggies to have a stinky, sulfuric smell. I would recommend sticking to carrots, celery, onion, garlic, tomato and mushrooms.

Nutrition Facts
Homemade Vegetable Broth
Amount Per Serving
Calories 14
% Daily Value*
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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72 shares
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Comments

  1. Nick says

    February 27, 2023 at 8:29 am

    5 stars
    How long will this recipe be safe to use if stored in the fridge? Freezer?

    Reply
    • Marjorie @APinchOfHealthy says

      February 27, 2023 at 12:30 pm

      Hi Nick! I would say at least a week in the fridge in a covered container, and up to 3 months in the freezer. As always, use your best judgement.

      Reply
  2. Marguerite Hagen says

    May 9, 2022 at 10:31 am

    Would I be able to can this broth? If so, hot water bath or pressure?

    Reply
    • Marjorie @APinchOfHealthy says

      May 16, 2022 at 7:29 am

      Hi Marguerite! I do think you could can this, although I am no canning expert. So I am not sure which method to recommend.

      Reply

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I am a home cook, recipe developer, coffee drinker and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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