Homemade Vegetable Broth
A clean, aromatic vegetable stock that forms a flavorful base for soups, stews and sauces.
Simmer everyday vegetables with herbs and spices to create a versatile, freezer-friendly broth.
• Updated 4/30/2025
Prep Time
10 min
Cook Time
60 min
Total Time
70 min
Servings
8
Ingredients
- Garlic - 3 cloves
- Thyme - 2 sprigs
- Celery - 2 stalks
- Water - 2 l
- Parsley - 4 sprigs
- Onion - 2 pieces
- Carrots - 2 pieces
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Bay Leaves - 2 pieces
- Olive Oil - 2 tbsp
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add chopped onions, carrots and celery; sauté 5 min until fragrant.
Step 3
Stir in garlic and cook 1 min.
Step 4
Add water, parsley, thyme, bay leaves, peppercorns and salt.
Step 5
Bring to a gentle boil, then reduce heat and simmer uncovered for 45–60 min.
Step 6
Strain through a fine sieve, pressing vegetables to extract liquid.
Step 7
Let cool; store up to 5 days in the fridge or freeze for 3 months.
Cook's Notes
Save vegetable trimmings (mushroom stems, leek tops) in the freezer and add them to future broth batches.
Nutrition Facts (per serving)
25
Calories
0g
Fat
4g
Carbs
1g
Protein