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October 14th, 2020
Prep Time 5 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours5 minutesminutes
This Vegetable Broth is one of the most delicious, yet simplest way to make homemade broth and save money in the process. Veggie scrapes from meals you have already cooked, and water and spices, is all you need to make this heavenly vegetable broth.
In the past, buying vegetable broth at the store was a staple in my pantry. I love soups and making sauces with broth. One day, I tried making it at home. Seemed easy, just stick a bunch of veggie scraps in a pot and simmer. It was the best veggie broth I had ever had and gave my soup recipes a whole new and better flavor. I never turned back. BONUS it is cheaper! Homemade Vegetable Broth is the way to go!
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I’m so excited to share with you my recipe and easy tips for making your own at home.
As you cook your dinners over time, you end up with leftover onion, celery, carrot and garlic pieces. I’m talking about the skin, carrot peels, and celery leaves. All the stuff you have usually thrown out in the past, now you keep those scraps.
What to do Next???
Just throw it all in a ziplock bag and fill the bag as you have leftover veggies. Once full, make yourself some broth. All you have to do is throw it in a pot, fill up the pot with water and seasonings then simmer for a minimum of 2 hours. The longer it simmers, the better the broth.
Homemade Vegetable Broth
Hannah Stewart
This Vegetable Broth is one of the most delicious, yet simplest way to make homemade broth and save money in the process. Veggie scrapes from meals you have already cooked, and water and spices, is all you need to make this heavenly vegetable broth.
Add all ingredients into a large pot and fill with water (I fill it up to the point that all your veggies and bones are covered with water).
Stir and bring to a boil
Turn down heat and simmer for a minimum of 2 hours (If I am home I will let it simmer all day or as long as I have. The longer it simmers, the richer the broth).
Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces/scrapes in your broth.
Store broth in fridge for 3-5 days or freeze and store in freezer for up to 6 months.
TIP: Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!
Slow Cooker Directions
Add all ingredients into a slow cooker and fill with water (I fill it up to the point that all your veggies and bones are covered with water).
Set to low for 8-10 hours.
Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces in your broth.
Store broth in fridge for 3-5 days or freeze and store in freezer for up to 6 months.
TIP: Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!
Instant Pot Directions
Add all ingredients into an instant pot and fill with water (I fill it up to the point that all your veggies and bones are covered with water).
Set to High Pressure for 60 minutes, then allow a 30-minute natural release followed by a quick release.Â
Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces in your broth.
Store broth in fridge for 3-5 days or freeze and store in freezer for up to 6 months.
TIP: Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!
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After the broth is done, fill up a couple mason jars and stick them in the freezer. Thaw when ready and enjoy never having to spend money on broth again.
My favorite broths to make are a chicken bone and a veggie broth. I use the rotisserie chicken leftover bones when I want to make a chicken broth.
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Your Questions Answered
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Why You’ll Love this Homemade Vegetable Broth Recipe
Salt Substitute: Use nutritional yeast instead of salt for a savory, nutrient-rich alternative.
Garlic Substitute: If you don’t have fresh garlic, use a teaspoon of garlic powder or roasted garlic for a sweeter flavor.
Pepper Substitute: Use crushed red pepper flakes or a pinch of cayenne for a spicier kick instead of black pepper.
3 Popular Additions to Enhance Vegetable Broth
Herbs: Add fresh or dried herbs like parsley, thyme, rosemary, or sage for an aromatic boost.
Mushroom Scraps: Adding mushroom stems or pieces brings umami richness to the broth.
Tomato Scraps or Paste: Tomato adds depth and a slight acidity to balance flavors.
Is Homemade Vegetable Broth Healthy?
Yes! Homemade broth is so heathy! Whether it’s bone or veggie broth you will get so many healthy benefits. Making your own is also healthy because you have control of the salt, ingredients and flavor. Some store bought brands are extremely high in sodium with lots of additives and preservatives. Not to mention I have had so many that are just plain bland.
For the best homemade dinners use your own broth.
How long will quick Homemade Vegetable Broth last in the fridge?
When stored properly and using airtight storage containers, your homemade vegetable broth will last for 5-7 days in the fridge. Make sure that if you are in need of longer storage, that you freeze the broth in portions, as to avoid unnecessary thawing and refreezing. Using silicone trays are great ways to freeze your broth.
Why use bay leaves in your vegetable broth?
Bay leaves are the secret to a whole flavorful broth. Just throw one or two in with any combination of your veggies and the broth will be insane!
You will love it, never go without bay leaves again. You can make chicken, beef or veggie broth with bay leaves for added flavor.
How to make this Vegetable broth recipe in a slow cooker?
Just throw everything into a slow cooker and let it cook for you. Cook on low for 2-8 hours. No mess, no fuss and a delicious flavor!
What do I use homemade vegetable broth for?
Homemade broth can be used for any recipe that requires a broth. Homemade broth is also great to sip on or as a simple soup when a loved one is sick.
How to store this Vegetable Broth recipe?
I like to make a big batch of broth and then freeze in smaller portions so that I can use it for any recipe. Use glass or other freezer containers and freeze once it is cool.
Do not freeze while still hot and be sure to leave a little extra room in the container as liquid expands as it freezes.
Do I need a slow cooker for this recipe?
You do not have to have one as you can just cook it on the stovetop with a large pot. But you can use a slow cooker or crock pot for this recipe. It is designed to be fast and easy so you do not have to take the time to cook all night.
Is broth and stock the same thing? Which one is richer in taste?
No, technically stock is any liquid which meat was cooked in and broth is taking a stock and adding veggies spices and additional meat or bone to the stock.
Chicken stock has traditionally been made when using bones and left over meat where chicken broth is more intentional using the meat parts. Chicken stock tends to have a more full flavor because of the flavor pulled from the bone.
How can I make my Vegetable Broth more flavorful?
If you need to add more flavor to your broth, try adding in a bay leaf, or more species. Always add bay leaves, they are the secret ingredient to a rich, flavorful broth.
Can I use this Vegetable Broth recipe in my Instant Pot?
Absolutely, You may have to play around with cook times, but a simple google search with your ingredients can usually provide a great estimate.
Can I use water instead of broth?
It depends on the recipe. If you are using water to replace broth it will work best in a recipe that has plenty of spices and veggies or meat so that a broth is almost created while the dinner cooks. You also want to be sure that the recipe has long enough to cook and get the flavor around, if it is a quick dinner with a short cook, water will not work as well.
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As a full time working mom of four, I know how hard it is to find time (or energy) to cook. That’s why I’ve spent over a decade perfecting freezer meal recipes to make sure they’re not only quick to prepare but packed with flavors the whole family will love!
berta says:
veo que preparas comidas muy ricas por eso me anote SUERTE Y EXITO berta
Hannah Stewart says:
Thank you so much!! I love cooking for others and sharing my love and passion! Hope you enjoy <3