Once you learn how to make vegetable broth, you'll never get the store-bought kind again! It's easy, cheap, and super flavorful, perfect for making soups, sauces, and more.
Prep time: PT15M
Cook time: PT60M
Total time: PT75M
Rating
4.92 stars (56 reviews)
Keywords
How to make vegetable broth, Vegetable broth, Vegetable stock, Vegetable stock recipe
Ingredients
2 medium onions (halved)
4 medium carrots (chopped)
1 to 2 medium celery stalks (chopped)
Leek or fennel tops (chopped)
1 garlic bulb (halved)
Handful fresh parsley
1 small bunch fresh thyme
3 bay leaves
2 teaspoons sea salt
1 teaspoon black peppercorns
10 to 12 cups filtered water
Categories
Component
Cuisine
American
Steps
Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot and bring to a boil over high heat (If 12 cups of water won’t fit in your pot, you can use 10). Reduce the heat and simmer gently, covered, for 1 hour.
Strain and discard the vegetables. Season to taste and use in your favorite soup recipes.
Reviews
bedjo on 2025-11-27 13:33:22 (5 stars): good recipe here
EN Law on 2025-11-01 19:59:49 (5 stars): I used this as a reference for what herbs and seasonings to add but what I throw in the pot is the peelings and cut ends of all these vegetables. We freeze our onion skins, peelings, trimmings, etc. then make stock when we have a big bag full. No food waste.
Alien on 2025-08-29 16:55:13 (5 stars): I thought the same, Ava. You can do what you want.
Ava on 2025-08-17 07:29:15 (5 stars): I have just made a huge pot of stock, really hadn’t occurred to me but when I looked at the ingredients of the shop bought, I decided to have a go.
Just to say Star child, why would you ask that question, I felt it was to make a point, maybe just reuse the veg without making such a drama .yes we all hate waste blah blah
Star child on 2025-08-14 03:49:03 (5 stars): Can i keep the vegetables and eat them later! I don’t want to discard them as your recipe suggests. I think that’s a NO NO to throw away food.
AbbyKay on 2025-06-22 20:42:43 (5 stars): This approach really does yield a very flavorful vegetable broth. I froze clean chopped vegetable trimmings in a gallon zipper bag, adding to it over time. I put in just about everything but cruciferous (thx for that tip!), even wilted salad greens and a few potato peelings. When the bag was full it was time to make broth using your recipe. I froze the broth in quart portions, these thaw quickly and go in any number of recipes. I feel like I am making good use of every bit of food possible, which is good stewardship of resources and an ethical behavior. Thank you for posting this recipe. It is superior to ones I’ve tried previously.
Shannon on 2025-04-05 22:51:59 (5 stars): Thank you for creating a veggie stock recipe without tomato’s 🥰🫶🏻 I’m making it now!
Olive on 2025-01-30 13:03:31 (5 stars): It's the best recipe
Paul Neale on 2025-01-25 13:31:34 (5 stars): I made this stock yesterday because I love making soups but hate buying the store bought stock because of the high sodium. This recipe was fantastic. The flavor is nice and hearty with the veggies from the recipe and I've frozen some of it gallon zip lock bags, plus, I froze some in a couple of ice cube trays. This morning I used some with my veggie smoothie and it was delicious. Thanks for a great recipe and goodbye to store bought vegetable stocks.
jiji on 2025-01-07 18:24:36 (5 stars): It's helpful to make vegetable stock
