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Homemade Vegetable Soup and Broth
4.4 from 534 votes

Homemade Vegetable Soup and Broth

This Homemade Vegetable Soup and Broth recipe uses a combination of root vegetables, mushrooms, and greens simmered with turmeric, black pepper, ginger, and lemon juice to create a flavorful, aromatic broth and soft vegetable soup. The long simmering time results in tender veggies and a nourishing broth, useful both as a soup and a cooking base.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 quarts
Calories: 88 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 carrot peeled and chopped into 1-inch chunks
  • 1 onion peeled and chopped into 1-inch chunks, sweet white, medium or large
  • 1 leek peeled and chopped into 1-inch chunks; use white and pale green parts, discard dark green or leafy parts, medium or large
  • 1 baby bok choy chopped into 1-inch chunks; discard top portion of jagged leaves (may substitute by using about half of full-size bok choy)
  • 2 sweet potato unpeeled and chopped into 1-inch chunks, medium or 1 large; also called yam
  • 8 ounces white mushrooms stems removed and quartered
  • lemon juice juice of 1 medium or large lemon
  • 2 to 3- inch fresh ginger added whole and removed midway through simmering (1 tablespoon ground ginger may be substituted, peeled piece
  • 2 to 3 tablespoons coconut oil
  • 1 tablespoon Turmeric ground
  • 1 tablespoon black pepper ground
  • salt to taste; add before, during, or after simmering
  • water about 6 quarts

Instructions

    Cup of Yum
  1. In a large stockpot (I used a large Le Creuset Cast-Iron Dutch Oven), combine all ingredients through black pepper.
  2. Fill pot with water, about 6 quarts, leaving about 1 inch headspace.
  3. Simmer covered over medium heat for about 1 hour. Taste soup and based on your preference for ginger intensity, remove the piece of ginger and discard.
  4. Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.
  5. Serve immediately. I drain about 2 quarts worth of broth, and the rest is vegetable soup.
  6. Soup will keep airtight in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Notes

  • Salt the soup according to your preference, either before, during, or after simmering.
  • For individual servings, consider salting each bowl to taste instead of the full pot.
  • The soup keeps up to 1 week in the refrigerator and freezes well for up to 6 months.

Nutrition Information

Serving 1 Calories 88kcal (4%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 97mg (4%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 6 quarts

Amount Per Serving

Calories 88

% Daily Value*

Serving 1
Calories 88kcal 4%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 3g 15%
Sodium 97mg 4%
Fiber 2g 8%
Sugar 5g 10%

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