Your search for the best, quick vegetable broth is over! This 60-minute veggie-packed vegetable broth can be made 2 ways — using kitchen scraps or with fresh vegetables — your choice! Prepared stovetop, this veggie broth recipe is simple and quick to make with well-tested tips for maximum flavor.
Course Dips, Sauces, and Salsas, Side Dishes, Soups
2onionswhite or yellow, peeled and roughly chopped
5ribscelerychopped
5largecarrotschopped
6clovesgarlicpeeled
Broth With Kitchen Scraps
Best Vegetables For Brothmushrooms and stems, potatoes and skins, herb remnants, bell pepper scraps, corn and/or spent cobs, summer squash and skins, winter squash and skins, leeks,
Avoid These*onion skins, too much broccoli or cauliflower, woody herb stems, celery leaves
Optional Flavor Enhancers
tomato paste
hardy herbs
salt
Instructions
Saute (Optional): To intensify flavors, optionally heat a splash of oil in a large pot and add your chosen veggies. Saute until warm and fragrant, about 10 minutes.
Boil: Add 10 cups of cold water, or enough to cover the veggies. Optionally add a spoonful of tomato paste or hardy herbs. Cover with a lid and bring to a gentle boil for 45 to 60 minutes.
Strain: Place a large bowl under a strainer and strain the veggies from the broth.
Cool: Optionally add a dash of salt to intensify the flavors. Let cool before portioning into glass jars. Store in the fridge until ready to enjoy.
Video
Notes
*These ingredients can make your broth bitter.For longterm storage, transfer into freezer bags (aim for 2 or 4 cup portions) and freeze.