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+ servings
Homemade Vegetable Broth

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.

Course Soup
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 8 cups
Calories 79 kcal
Author Letty Flatt


  • 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


  1. 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.
  2. Add the remaining ingredients and the water to the pot. Bring to a boil, lower the heat, and simmer, uncovered for about 45 minutes.
  3. Place a colander over a bowl and strain the broth. Discard the vegetables. (see note)
  4. Line the colander with cheesecloth or a paper towel (or use a fine sieve), and strain a second time.
  5. Store the broth in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Recipe 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.