Vegetable Broth {Video}
This vegetable broth from veggie scraps makes the perfect base for soups, sauces, stews, and all kinds of other recipes that call for vegetable broth, like my mushroom risotto or bean chili. It's flavorful, healthy, and cost effective.
Servings: 8 cups
Calories:
Ingredients
- 1 yellow onion, quartered
- 2 cloves garlic
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 cups veggie scraps*
- 8 springs thyme
- 8 springs parsley
- 1 (4-inch) spring rosemary
- 1 spring lovage
- 6 black peppercorns
- 8-10 cups filtered water**
Instructions
- Add all the ingredients into a large pot. Bring it to a boil, reduce heat to a simmer, and cook until vegetables are completely tender and stock is aromatic and flavorful, at least 1 hour.
- Remove from heat and strain through a fine-mesh strainer (you can also use a cheesecloth, especially if you're using tomatoes). Discard the solids. Allow the broth to cool uncovered at room temperature for 1 hour.
- Store in glass jars (I use mason jars) in the refrigerator for 1 week. For longer term storage, freeze in an airtight container for up to 3 months.
Notes
*I usually use onion skins and ends, garlic skins, leek ends, carrot peels and tops, celery ends, wilted greens, soft (too soft for regular consumption) tomatoes, zucchini peels, mushroom stems, cabbage core, etc ... any vegetable scraps I accumulate throughout the week, really.
**Some of the water will evaporate during cooking. I started with 10 cups filtered water and ended up with 8 cups vegetable broth.
**Some of the water will evaporate during cooking. I started with 10 cups filtered water and ended up with 8 cups vegetable broth.