Basic Vegetable Broth
User Reviews
4.9
Basic Vegetable Broth
Description
This recipe involves cooking diced garlic, onions, celery, and carrots in olive oil until softened to release their flavors. Then water, frozen vegetable scraps, bay leaves, parsley, and thyme are added and brought to a simmer for about 45 minutes, allowing flavors to meld and infuse the liquid. The resulting broth is strained through a fine mesh to remove solids, leaving a clear vegetable broth that can act as a base for soups, stews, or other dishes requiring broth.
The broth captures the sweetness and aroma of the vegetables while maintaining a balanced flavor without any meat. Using frozen scraps is an efficient way to reduce waste and boost the vegetable flavor depth. Salt and pepper season the broth but can be omitted if the broth will be reduced later or used in recipes requiring low sodium.
Storing broth in small, frozen portions makes it convenient to thaw only what is needed. This foundational broth recipe is a versatile staple for home cooks seeking a flavorful vegetable stock base.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 2 onion large, chopped
- 3 ribs celery chopped
- 3 carrot chopped
- 8 cups water
- frozen vegetable scraps 2-3 cups is a good amount
- 2 bay leaf
- parsley a few sprigs
- thyme a few sprigs
- salt to taste, omit if you are making stock
- black pepper to taste, omit if you are making stock
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
- Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes.
- Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
- Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (I usually freeze it in 2-cup portions so I don't have to thaw all the broth every time I use it.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 55mg | 2% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5188IU | 104% |
| Vitamin C | 6mg | 7% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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