Homemade Vegetable Broth

Photo by Nicole P.

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • 2-3

    Tbs Olive Oil

  • 1-2

    Large Onions, chopped

  • 1

    lb Celery, Chopped

  • 1

    lb Carrots, washed but unpeeled, chopped

  • 3

    Whole Cloves Garlic

  • 1

    Bay Leaf

  • 10

    Whole Black Peppercorns

  • 2

    tsp Salt

  • 1/4

    Cup Low Sodium Tamari

  • 1

    Gallon Water

  • I also added, because I could

  • 2

    Parsnips, chopped

  • 2-3

    Tbs Tomato Paste (or one or two tomatoes)

  • A few Sprigs Rosemary (parsley is more traditional, use a lot!)

  • 1

    Head Broccoli (a strange but decent choice)

  • 1

    Sweet Potato (another odd choice, whatever)

  • You might also have or want to use

  • Any fresh veggie scraps from other meals

  • Leeks

  • Mushrooms

  • Celery Root

  • Potatoes

  • Peppers

  • Turnips

  • Any Greens

  • Zucchini

  • Fennel

Directions

Heat a large stock pot with some olive oil in the bottom. I chop my way through the vegetable list as I’m cooking–so once the onion is chopped, add it to the pot, then do the celery, the carrots, etc, adding each thing once it’s chopped up a bit. When you’re out of stuff to add, pour in the water, turn up the heat and cover. It should only take you about 20 minutes to chop everything and get it in the pot. Cook for 1 hour, turning the heat down a bit once the whole thing starts boiling. Finish broth by adding salt/tamari/soy sauce to taste and letting it simmer uncovered for another 20-30 minutes to concetrate the flavors. Strain the veggies out into a large pot:

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