Homemade Vegetable Broth
User Reviews
5
6 reviews
Excellent
Homemade Vegetable Broth
Report
Yields approximately 10 cups (2 ½ quarts). Recipe easily doubles or triples.
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Ingredients
Broth Base: (Don't Skip These)
- 1 onion thickly sliced
- 2 carrot roughly chopped
- 2 celery stalks roughly diced, leaves removed and reserved
- 1 tablespoon olive oil
- 1 tablespoon salt divided
- 2 bay leaf
- 1 cup herbs loosely packed, fresh or frozen
- 12 cups water
- ½ cup white wine or red wine, optional
Broth Extras: (Use What You Have on Hand or Love)
- 4 garlic cloves
- Root Vegetables such as fennel or turnips
- 1 tablespoon tomato paste
Instructions
- Preheat oven to 400ºF.
- Lay onions, carrots, and celery on a baking sheet in a single layer. Broth extras: If using garlic or extra root vegetables, add those to the baking sheet too.
- Drizzle veggies with olive oil and 1 teaspoon of salt. Roast about 30 minutes, until veggies are cooked through.
- Add vegetables to a large soup pot, along with the rest of the salt and all remaining ingredients (including the reserved celery leaves).Tip: If using tomato paste, add it now.
- Bring the mixture to a boil, and simmer for about 20 minutes. Strain out any solids (vegetables and herbs) from the broth.
- Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.
Notes
- Note: For a much clearer broth, avoid bringing broth to a boil, and extend the simmer time to 3 hours.
- *Nutrition Information does not include vegetables, because they are discarded and not consumed. Wine is included.
Nutrition Information
Show Details
Calories
22kcal
(1%)
Fat
1g
(2%)
Sodium
713mg
(30%)
Potassium
11mg
(0%)
Calcium
9mg
(1%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Fat | 1g | 2% |
| Sodium | 713mg | 30% |
| Potassium | 11mg | 0% |
| Calcium | 9mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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