This post may include affiliate links; for details, see our disclosure policy.
This vegetable broth recipe takes less than an hour to make, is cheaper than store bought, and is a great way to utilize vegetables you have on hand.
Homemade vegetable broth is so easy to make, it is a shame Alex and I ever buy broth at all. We’ve discovered it’s one of those things that requires a little forethought, but it’s worth the extra planning. Not only does homemade vegetable broth taste better than the store-bought stuff, but it’s also better for you. You have more control over the amount of salt that’s added to your own broth, and there’s no risk of hidden thickeners or sweeteners making their way into it. Once the vegetable stock is made, it will last 4 to 5 days in the fridge, or up to 6 months in the freezer.
Why make veggie broth?
You really can’t go wrong with this vegetable broth recipe. It uses veggies that might be on hand in your pantry and fridge: carrots, celery, garlic, potatoes, and so forth. You also can throw in any fresh herbs you have around! It’s a great idea for minimizing food waste in your kitchen.
In addition to the vegetables noted in this recipe, using other veggies like mushrooms, peppers, and potatoes works too. This veggie broth is a great alternative for recipes that call for chicken or beef broth. We use vegetable stock all the time in our soup recipes: here are our best easy soup recipes!
How to make vegetable broth
Making homemade vegetable broth is as easy as throwing chopped veggies into a pot and boiling them (yes, really!). The basic steps of making vegetable broth at home are as follows:
- Chop the vegetables into large chunks. Don’t bother peeling them, as you’ll be straining everything later. Plus, the skins contain a lot of nutrients and flavor!
- Toss everything into a tall stockpot or Dutch oven and saute the vegetables for 5 minutes. This will add extra flavor to the broth without any extra effort on your part.
- Add in the water and bring the mixture to a boil. Once boiling, cover the pot and let it simmer for at least 45 minutes to allow the vegetables to impart as much of their flavor into the broth as possible.
- Strain the vegetable broth and use immediately or freeze for later use. If freezing, let the broth come to room temperature before putting it into the freezer.
Making homemade vegetable broth couldn’t be easier. We hope you enjoy this recipe as much as we do!
Related: 12 Easy Dutch Oven Recipes
Looking for ways to use vegetable broth?
There are so many ways you can use this homemade vegetable broth: here are a few of our favorites:
- Cozy Farro & Brussels Sprouts Soup
- Creamy Butternut Squash Risotto
- Parmesan Truffle Risotto
- Seasoned Brown Lentils
- Creamy Corn Chowder
- Easy Vegetarian Ramen
- Stracciatella Soup
- Simple Grilled Paella
- Vibrant Spring Vegetable Chowder
- Ribollita (Tuscan Vegetable Stew)
- Easy Korean Ramen
- Italian Vegetable Gnocchi Soup
- Vegetarian Tortilla Soup
This vegetable broth recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Easy Vegetable Broth
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 cups 1x
Description
This homemade vegetable broth takes less than an hour to make, is cheaper than storebought, and is a great way to utilize vegetables you have on hand.
Ingredients
- 4 carrots
- 3 ribs celery
- 1 onion
- 5 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ tablespoon whole peppercorns
- 10 cups of water
Instructions
- Wash all of the vegetables. Don’t bother peeling them. Cut the carrots, celery, and onion into a large dice. Smash the garlic cloves and peel them. *If you have leftover fresh herbs on hand, you can throw these in too!
- In a stock pot or Dutch oven, heat the olive oil. Add the vegetables and saute for 5 minutes. Then add 10 cups of water. Stir in 1 tablespoon kosher salt and ½ tablespoon whole peppercorns.
- Bring the vegetable broth to a boil. Then reduce to a gentle simmer and cover the pot. Simmer for 45 minutes; make sure that the simmer is gentle so that not too much liquid boils off.
- Strain the vegetable broth into jars with lids. If the broth amount does not total 8 cups, add water to even it out. Use immediately, store refrigerated for 4 to 5 days, or freeze for 6 months. (If freezing, let the vegetable broth come to room temperature before putting it into the freezer. Make sure there is enough room in the container for the broth to expand when frozen.)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Homemade Vegetable Broth, Vegetable Broth, Soups, Vegetarian, Vegan, Gluten Free, How to Make Vegetable Broth
It is amazing how easy broth is. Thanks for the reminder. I should use the cool weather as an excuse to stock up (no pun intended).
I should try this – It doesn’t seem too hard. Chicken broth seems overwhelming because of the …. chicken…. but veggies? I can do that! And I use veggie broth all the time! Do you think I could make it without the celery?
This should keep me off the Oxo!
I know it is silly but I hardly ever make my own broth. But you’re right; it does taste so much better and is so easy to make!
I toss alot of “scraps” into a bag in the freezer until I have enough to make stock or I feel like making stock. The stems of cilantro and other herbs (which are full of flavor but no one wants to eat), root and stem ends of onions, potato peels, carrot peels etc. Anything veggie that is technically edible but that we normal toss because there are not all that convienent to fit in a recipe. Its a nice way to use up scrapes and end up with a tasty soup base later.
Hana, that is such an amazing idea! You are right, cilantro stems have such strong flavours, but not many appreciated eating it raw, but definitely in a stock, it will add amazing flavour plus the nutrient that is available in them will make it healthy.
Hey, “A COUPLE COOKS” thanks for the recipe!
Love this post, and am so pleased to have found your blog (through foodgawker). I keep a ziploc bag in the freezer and put fruit/veggie/herb scraps in it all week long. At the end of the week, I have a bag full of healthy scraps to make stock with. I add a few dried mushrooms, soy sauce, and wine, and the results are wonderful.
That’s a great idea about the scraps! I’d love to try mushrooms, but it’s also hard to “waste” eating them! :) Dried mushrooms sounds like a good idea – thanks for the tip!
I agree – making your own broth is super easy, much tastier, and worth the time!
I love homemade vegetable broth, and I agree that homemade is definitely the best way to go! I just make a little at a time with vegetable scraps. But your recipe is great if you want to make a big batch. And I love the idea of adding soy sauce! :)
I started making my own broth about a year ago, so much healthier and tastier than anything you can get from the store. I too, save my scraps. If I want a heartier version I roast my veggies before making stock out of them, yummy!
How do you roast them? How long etc…i’d like to try but am afraid they will get to brown or burned tasting.
Probably about 3-4 minutes. Until just browned but not too softened.
How long will the stock stay for? What if I put in freezer? Thanks! I need to make this but get lazy..
Yes, it’s hard to get motivated sometimes, but the results are worth it! It will last 3 to 5 days in the fridge, or up to 6 months in the freezer.
I make homemade broth from chicken but like the idea of vegetable. I’m trying it today.
Can everything from your recipe strained then be composted I assume? Not sure because of salt and pepper. Your thoughts are appreciated.
I think it technically could be composted, however we don’t compost any cooked food, even vegetables as they tend to attract animals more.