Easy Homemade Vegetable Broth

There’s something comforting about a pot of homemade vegetable broth simmering away on the stove. This is the kind of recipe that feels almost too simple to be this good. You need veggies, some herbs, water, and time. The simplicity is what makes it so special.

This is better than anything you’ll find in a carton. Whether you’re making soup, risotto, or want a cozy mug of broth to sip on, this easy homemade vegetable broth is a kitchen staple you’ll want to keep on hand.

this recipe

Helpful Tips and Storage

• Store in the fridge for up to 2 months. If you open or unseal a jar, use it within the next two weeks. You can also choose to water bathe the stock and store it in the pantry for an even longer shelf life. Can be frozen for up to 3 months in an airtight freezer-safe container.
• Using the entire vegetable is crucial for making a stock with multiple layers of flavor and nutrients.
• Adding salt is optional. If you know what the stock will be used for and will require salt, then adding salt is a good idea; otherwise, leaving the stock unsalted is a great way to ensure you do not over-salt a dish at a later date.

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Yield: 96 Ounces

Easy Homemade Vegetable Broth

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Vegetable Stock is one of the easiest recipes you can make at home. Throw some veggies, herbs, spices, and water in a pot and let it simmer to perfection. It sure does make the house smell wonderful, too!

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Additional Time 2 hours

Total Time 3 hours 35 minutes

Ingredients

• 1 Gallon Water
• 1 Head Celery
• 2 Medium Yellow Onions
• 5 Medium Carrots
• 1 Head Garlic
• 12 Sprigs Thyme
• 4 Sprigs Rosemary
• 3 Sprigs Sage
• 5 Bay Leaves
• 2 Tablespoons Whole Peppercorns
• 1 Teaspoon Salt (optional)

Items Needed:

• Large Stock Pot
• 3 32-Ounce Mason Jars with Lids
• Mesh Strainer

Instructions

1. Wash all vegetables.
2. Cut the whole celery head into 3-inch pieces, from the roots to the leaves, and add them to the stock pot.
3. Quarter carrots and onions. Leave all roots and skin on carrots, and remove the onion roots. Add to the stock pot.
4. Slice the head of garlic in half, width-wise, so all of the cloves are sliced in half. Add both sides of the garlic to the stock pot—no need to peel.
5. Add all the herbs and spices, whole, to the stockpot.
6. Add 1 gallon of water to the pot.
7. Bring the stockpot to a boil, then simmer on low to medium-low heat for 1 hour.
8. Remove the large pieces of vegetables before straining the rest of the stock through a mesh strainer.
9. Carefully fill mason jars with the stock and put the lid on, while the liquid is still hot.
10. Let the stock rest for about 2 hours, or until room temperature, on the counter. Retighten the lids and place them in the fridge.

Notes

• Store in the fridge for up to two months. If you open or unseal a jar, use it within the next two weeks. You can also choose to water bathe the stock and store it in the pantry for an even longer shelf life. Can be frozen for up to 3 months in an airtight freezer-safe container.
• Using the entire vegetable is crucial for making a stock with multiple layers of flavor and nutrients.
• Adding salt is optional. If you know what the stock will be used for and will require salt, then adding salt is a good idea; otherwise, leaving the stock unsalted is a great way to ensure you do not over-salt a dish at a later date.

Nutrition Information

Yield

24

Serving Size

1/2 cup
Amount Per Serving Calories 15Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 116mgCarbohydrates 3gFiber 1gSugar 1gProtein 1g

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