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Homemade Vegetable Broth
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5 from 3 votes

Homemade Vegetable Broth

This recipe is straightforward. You chop up a bunch of veggies, add some seasonings, cover with water, and leave to simmer on the stove for 45 minutes.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American, Vegetarian
Servings: 8 cups
Author: Letty Flatt

Ingredients

  • 2 leeks trimmed, coarsely chopped and well-washed
  • 5 carrots about 1 pound scrubbed and coarsely chopped
  • 2 large yellow onions chopped (OK to leave skins on)
  • 2 stalks celery including leaves chopped
  • 2 tablespoons olive oil
  • Thick peel of 1 scrubbed organic potato see note
  • Cloves of one bulb of garlic skins on, smashed
  • 1 whole guajillo chile optional (see note)
  • 2 bay leaves
  • ½ bunch flat-leaf parsley coarsely chopped
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns
  • 1 1/2 to 2 teaspoons Real Salt
  • 3 quarts cold water

Instructions

  • Heat the oil in a large wide pot over medium-high flame and sauté the leeks, carrots, onions, and celery, stirring frequently, until the vegetables are well browned.
  • Add the remaining ingredients and the water to the pot. Bring to a boil, lower the heat, and simmer, uncovered for about 45 minutes.
  • Place a colander over a bowl and strain the broth. Discard the vegetables. (see note)
  • Line the colander with cheesecloth or a paper towel (or use a fine sieve), and strain a second time.
  • Store the broth in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Notes

Save the potato (covered with water) for another purpose, perhaps a soup made with this broth.
Mild guajillo chiles add color and unique flavor; one chile in 3 quarts of water contributes no discernible heat. If not using a chile, add another ½ teaspoon black peppercorns.
Don’t let the broth sit with the “spent” vegetables—they’ve done their job—strain right away.

Nutrition

Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Sodium: 41mg | Potassium: 258mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6935IU | Vitamin C: 8.9mg | Calcium: 41mg | Iron: 0.8mg