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Basic Homemade Vegetable Broth
5 from 15 votes

Basic Homemade Vegetable Broth

Basic Homemade Vegetable Broth is a simple infusion of coarsely chopped onion, carrot, celery, parsley, bay leaf, and peppercorns simmered in water to extract flavors. The broth yields a light, aromatic liquid suitable as a vegetarian stock base for soups, stews, or cooking grains, made by slow simmering and straining.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 cups
Calories: 17 kcal
Course: Soup

Ingredients

  • 1 cup onion about 2 onions, coarsely chopped
  • 2 cups carrot coarsely chopped
  • 1 cups celery or celery root, coarsely chopped
  • 1 teaspoon parsley or a few sprigs of fresh, dried
  • 1 bay leaf
  • 6 peppercorns
  • ½ teaspoon salt
  • 7 cups water

Instructions

    Cup of Yum
  1. Combine chopped vegetables, seasonings and water in a large saucepan or stockpot. Bring to a boil, then simmer until flavorful, about 1 hour. Adjust salt and pepper as needed.
  2. Strain broth and discard (or compost) the vegetables. Use broth within a couple days or freeze.

Notes

  • Adjust the quantity and types of vegetables based on what you have available, avoiding cruciferous vegetables for a cleaner broth.
  • Add fresh herbs or other non-cruciferous vegetables to enhance flavor variety.
  • Use the broth within a few days or freeze it for longer storage.

Nutrition Information

Calories 17kcal (1%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 17

% Daily Value*

Calories 17kcal 1%

* Percent Daily Values are based on a 2,000 calorie diet.