How to Make Vegetable Broth
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
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Servings
8 servings (1 cup each)
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Calories
38 kcal
-
Cuisine
American
How to Make Vegetable Broth
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Learn How to Make Vegetable Broth to elevate all your soups, stews, and plant-based entrees. After just 15 minutes of prep time, this easy Vegetable Broth recipe practically cooks itself!
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Ingredients
- 1 large onion coarsely chopped (see note 1)
- 1 large carrot or 2 medium carrots, peeled and coarsely chopped
- 2 celery ribs coarsely chopped
- 1 large parsnip peeled and coarsely chopped
- 1 medium turnip peeled and coarsely chopped
- 8 ounces mushrooms quartered
- 6 cups water cold, divided (see note 2)
- 1 tablespoon salt
For the sachet (see note 3):
- 1 bunch fresh parsley stems
- 2 prigs fresh thyme
- 3 cloves garlic
- 2 bay leaves
- 1 tablespoon whole black peppercorns
Instructions
- In a large Dutch oven or stock pot over high heat, add onion, carrots, celery, parsnips, turnip, mushrooms, salt, and 4 cups cold water and bring to a boil. If desired, tie parsley stems, thyme, garlic, bay leaves, and peppercorns to make a sachet or add loosely to the pot.
- Reduce heat to medium and simmer 2 hours. Return to a boil over medium-high heat, skim foam off the top, then reduce heat to low. Add remaining 2 cups water and continue reducing over medium heat for 1 hour longer.
- Strain the stock through a fine-mesh strainer or cheesecloth, pressing down on the solids to remove as much liquid as possible. Season to taste with salt. Place in a large bowl and chill covered overnight in the refrigerator.
- Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.
Notes
- Vegetables: Some cooks save old vegetable trimmings to add to their broth. I prefer to start with new, fresh vegetables because I think the broth will taste better. So yes, we peel the carrots, and save your vegetable scraps for composting!
- Cold water: Key word: "cold." This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time helps determine the intensity of the final product.
- Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppercorns, and optionally, garlic or cloves, tied up in a piece of cheesecloth with twine. A tea ball or a loose leaf tea bag can also do the job nicely. Using some sort of packet makes it easier to pull these small ingredients out of the broth later. Alternatively, you can simply add everything straight to the pot since you strain the broth at the end anyway.
- Yield: This Vegetable Stock recipe makes eight 1-cup servings (64 ounces), the equivalent of two of those large cartons of stock or a little more than four 14 1/2-ounce cans of stock.
- Storage: Store this Homemade Vegetable Stock recipe in the refrigerator and use within 4 days.
Nutrition Information
Show Details
Serving
1 cup
Calories
38kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
60mg
(3%)
Potassium
226mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2135IU
(43%)
Vitamin C
19mg
(21%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 38kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 60mg | 3% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2135IU | 43% |
| Vitamin C | 19mg | 21% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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