Description
This homemade vegetable broth is a rich, flavorful, and nourishing base for soups, grains, sauces, and countless plant-based recipes. Made with fresh, whole vegetables and herbs, it’s a clean and cost-effective alternative to store-bought broths that often contain preservatives and excess salt. Ideal for freezing and batch cooking, this recipe is naturally vegan, low in fat, and packed with nutrients that support digestion and immunity.
Ingredients
2 medium carrots, chopped
2 celery stalks, chopped
1 large onion, quartered (leave skins on for color)
4 garlic cloves, smashed
1 bay leaf
½ bunch fresh parsley
1 teaspoon whole black peppercorns
Optional: 1 cup mushrooms (for umami)
10–12 cups water
Salt to taste (optional)
Instructions
Prepare all vegetables by washing and chopping them into large chunks. No need to peel.
Place all ingredients into a large stockpot.
Pour in the water and bring to a boil over high heat.
Once boiling, reduce to low heat and simmer uncovered for 45 to 60 minutes. Avoid overcooking, which can cause bitterness.
Stir occasionally and skim off any foam that rises to the surface.
After cooking, remove from heat and let cool slightly.
Strain broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot.
Discard the solids or compost them.
Transfer the liquid into glass jars or airtight containers for storage.
Store in the refrigerator for up to 5 days or freeze for up to 6 months.
Notes
Flavor Boost: Roast vegetables at 400°F (200°C) for 25 minutes before simmering for a deeper flavor.
Zero-Waste: Keep a bag of vegetable scraps in the freezer (onion skins, herb stems, mushroom ends) to use instead of fresh produce.
Add Umami: A tablespoon of soy sauce or miso paste at the end can add savory depth.
Broth Cubes: Freeze broth in ice cube trays for small, quick portions.
Avoid: Broccoli, cabbage, and potatoes—these can cloud the broth or turn it bitter.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Base/Broth
- Method: Simmering
- Cuisine: Universal/Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 15
- Sugar: 1g
- Sodium: 30mg (without added salt)
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: vegetable broth, vegan broth, plant-based stock, homemade soup base, clean eating, healthy broth, low sodium broth, gluten-free broth, freezer-friendly broth