This Homemade Vegetable Broth is a flavorful, healthy base for soups, stews, sauces, and more. Packed with the goodness of fresh vegetables and aromatic herbs, it’s an easy way to create a nourishing liquid that’s perfect for cooking. Made with simple ingredients you likely already have in your kitchen, this vegetable broth is a great way to make use of leftover veggie scraps while ensuring that you always have a rich, homemade broth on hand.

Why You’ll Love This Recipe

This vegetable broth is rich, savory, and full of natural flavors, making it a perfect addition to any recipe. The slow simmering process brings out the sweetness in the onions, carrots, and celery while the fennel adds a subtle herbal note that elevates the flavor. Plus, it’s customizable to suit your tastes or dietary needs. You can make a large batch, store it for future use, and feel good knowing it’s made from scratch with fresh ingredients.

Ingredients

2 tbsp olive oil
2 cups sliced onions
1 cup chopped carrots
2 celery stalks, chopped
12 cups filtered water
3 cups vegetable scraps
3 garlic cloves, smashed
2 tbsp sea salt
Fennel fronds (the green leaves from a bulb of fennel)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes, until the onions become translucent.
Caramelize the vegetables
Cover the pot and reduce the heat to medium-low. Let the vegetables cook for about 30 minutes, allowing the onions to caramelize and develop a deeper flavor.
Add the remaining ingredients
Add the water, vegetable scraps, smashed garlic, and sea salt to the pot. Stir to combine, and cover the pot. Lower the heat to low and let the broth simmer for 2 hours.
Add the fennel fronds
After 2 hours of simmering, turn off the heat. Add the fennel fronds and cover the pot again. Let the broth sit, covered, overnight or until it has completely cooled.
Strain the broth
Once cooled, strain the broth through a fine mesh sieve. Press the vegetables with a spoon to extract as much liquid as possible.
Store the broth
Pour the strained broth into airtight containers, such as mason jars, for storage.

Servings and Timing

Servings: This recipe makes about 12 cups of broth.
Preparation time: 10 minutes
Cooking time: 2 hours
Cooling time: Overnight or until completely cooled
Total time: About 2 hours 30 minutes, plus cooling time

Variations

Herbal variations: You can add herbs like thyme, rosemary, or bay leaves for a different flavor profile.
Low-sodium version: If you’re watching your sodium intake, you can reduce the sea salt or omit it altogether and adjust to taste when using the broth in recipes.
Roast the vegetables: For a deeper flavor, you can roast the onions, carrots, and celery in the oven at 400°F (200°C) for 20-30 minutes before adding them to the pot to caramelize.

Storage/Reheating

Storage: Store the broth in airtight containers, such as mason jars, in the refrigerator for up to 1 week, or freeze it for up to 3 months.
Reheating: Reheat the broth on the stove over medium heat, or microwave it in a heatproof container until warm.

FAQs

Can I use frozen vegetable scraps for this broth?

Yes! Frozen vegetable scraps work great for broth. Just make sure to thaw them before adding them to the pot.

How can I make this broth more flavorful?

To enhance the flavor, try adding a splash of soy sauce or tamari, a little apple cider vinegar, or some miso paste. You can also experiment with different herbs like thyme, rosemary, or a couple of dried mushrooms.

Can I make this broth in a slow cooker or pressure cooker?

Yes, both options work well! For a slow cooker, cook the broth on low for 6-8 hours. In a pressure cooker (Instant Pot), you can cook it for about 30 minutes on high pressure and then naturally release the pressure.

Can I use this vegetable broth in any recipe that calls for broth or stock?

Yes, this homemade vegetable broth is perfect for any recipe that requires vegetable broth or stock, such as soups, stews, risottos, and sauces.

What vegetable scraps can I use for this broth?

Common vegetable scraps like carrot peels, onion skins, celery ends, mushroom stems, and potato peels are all great for vegetable broth. Just avoid using bitter scraps like the stems of cabbage or broccoli.

Can I add spices or seasonings to the broth while it’s simmering?

Absolutely! You can add spices like black peppercorns, bay leaves, and whole coriander seeds to infuse additional flavors during the simmering process.

How long can I store the broth in the fridge?

Homemade vegetable broth can be stored in the fridge for up to 1 week. Make sure it’s in a sealed container to preserve freshness.

Can I use this broth as a base for sauces?

Yes, this broth is a perfect base for gravies, sauces, or risotto. The rich flavor will add depth to any dish.

What can I do with the vegetable scraps after making the broth?

After straining the broth, you can compost the vegetable scraps or use them in your garden if you’re into sustainable living.

Can I freeze vegetable broth in ice cube trays?

Yes, freezing the broth in ice cube trays is a great idea! Once frozen, transfer the cubes to a bag or container and use them as needed for small portions in recipes.

Conclusion

Making Homemade Vegetable Broth is an easy and satisfying way to create a flavorful, nutritious base for a variety of dishes. By using fresh vegetables and aromatic herbs, this broth adds richness to soups, stews, and sauces. Plus, it’s a great way to use up vegetable scraps and reduce food waste. With a bit of time and patience, you’ll have a delicious, homemade broth ready to enhance all your favorite recipes.

Ezabella

Homemade Vegetable Broth