A smooth, delicious vegetable broth is pretty easy to make on the stovetop. Today I’ll share a basic vegetable broth recipe that can be used in soups and stews. Vegetable broths can be made of leftover vegetables from the past week or two. You can store leftover cuttings of onions, cabbages, carrots, etc. in a bowl and place in the freezer until use.
This recipe is both unsalted and unspiced. I prefer to add salt and herbs to the broth once I know what I’m cooking. This broth usually lasts us one week before its gone in a stew!
You can mix and match the ingredients, if you don’t have one ingredient, it’ll still come out good.
Prep Time: 1.5 to 2.5 hours
Cooking Time: 1 to 2 hours
Servings: 8 cups broth
- 2-3 carrots
- 1/2 cabbage
- 2-4 stalks of celery
- 1-2 bell peppers
- 1/2 onion
- 1 stalk leek
- Bunch of green onion
- 2 Tbsp. olive oil
- (Optional): Salt, pepper, bay leaves, parsley, basil, etc.
- Stock Pot or at least 1 Gallon sized pot
- Tongs, wooden spoon, chopping knife
- Fine Strainer (Optional)
- Roughly chop cabbage, celery, carrot, onion into 1 inch pieces. If using garlic, cut in half. The smaller the pieces, the more surface area for infusing flavor into the water.
- Add at least 2 quarts water to your stockpot or filling it up half-way. Add your chopped vegetables, olive oil, salt and herbs if using, and bring to a boil.
- Once boiling, reduce heat to a simmer with just enough heat to bring up a small amount of bubbles. Simmer for at least 1 hour, preferably 2 hours. If water levels decrease too much, add more water while cooking.
- Remove vegetable pieces with tongs, strain through a fine strainer into another bowl. Allow to cool before storing in the fridge.