This recipe for vegetable broth is a good source of nutrients and energy, it’s great to add-on to your favorite meals, and it only requires a few ingredients! So we know what we’re eating and can take control back of what we put in our bodies. Let’s learn how to make this super easy recipe for vegetable broth and all about it’s amazing health benefits.

RATING

5 from 7 votes

DIFFICULTY / TIME

Easy / 50 minutes

POSTED ON

April 18, 2020

SOCIAL

I first started out eating soup from a can. To me, canned soup was awesome – cheap, low in calories, and a quick lunch option. I would eat a can of soup 3 days a week while working in an office. I thought this wasn’t so bad. Then I started learning about the sodium in one can of soup. Yikes!

I moved on to making soup and using store bought vegetable broth. I did this for many years until I came across a recipe for vegetable broth about 3 years ago. I was AMAZED at how easy it is to make and how you really up the amount of flavor in your soups and dishes! It’s even healthier too.

I’m excited to share my recipe for vegetable broth that I make once a week in my home.

How to Make Vegetable Broth

This recipe for vegetable broth uses onion, celery, and carrots. Don’t worry about chopping the veggies too small or peeling them, we want to get all the nutrients of those amazing ingredients. You can even save vegetable scraps throughout the week and add them to this recipe – carrot peels, onion skins, and greens.

I love to add some garlic to my vegetable base. It’s full of nutrients and has a lot of health benefits and adds a nice little flavor.

Recipe for Vegetable Broth Ingredients

Then add your herbs and spices. For this vegetable broth recipe, I love parsley, thyme, rosemary and bay leaves. And finally season it with some salt and pepper.

Recipe for Vegetable Broth Ingredients

Cover your veggies entirely with water, and let this simmer for at least 45 minutes. The longer the better.

Now that you’ve got a beautiful vegetable broth filled with nutrients, the only thing left for you to do is to strain the vegetables and herbs. Voila!

How to Store

I love to store this recipe for vegetable broth in mason jars which makes for easy access later. For that I let the broth cool before I transfer it to the jars. This veggie broth keeps for a week. However if you want to use it later, you can also freeze it. A little tip is to freeze it using an ice cube tray.

What to make with Vegetable Broth

I love adding this hearty comforting recipe for vegetable broth to my homemade soups. I like to make a big batch of vegetable broth on the weekend and add it to recipes throughout the week.

This recipe for vegetable broth tastes delicious in my homemade comforting Lentil Soup and classic Vegetable Soup. You’ll definitely want to check those out.

I even like to cook quinoa and my potatoes in this veggie broth, as it gives it more flavor.

This recipe for vegetable broth is one that I come back to again and again and hope you will too.

More Easy Soup Ideas

Don’t forget to check out our Lentil Soup with Potatoes recipe. It uses our homemade recipe for vegetable broth.

Recipe for Vegetable Broth

5 from 7 votes
This recipe for vegetable broth is a good source of nutrients and energy, it’s great to add-on to your favorite meals, and it only requires a few ingredients that we already have on hand! So we know what we’re eating and can take control back of what we put in our bodies.
GUIDE
Course Soup
Cuisine healthy
Servings 9 cup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
INGREDIENTS

Ingredients

  • 1 tablespoon coconut oil can use olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 2 carrots with skins and chopped
  • 4 celery stalks chopped
  • 1/2 cup fresh parsley chopped
  • 2 teaspoon dried thyme
  • 2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 bay leaves
  • 10 cup water
INSTRUCTIONS

Instructions

  • Turn your stove on, place one tablespoon of coconut oil in a large pan. Add the onion, garlic, carrots, and celery and saute for 5 minutes.
  • Add parsley, thyme, rosemary, and bay leaves to the pan. Add salt and pepper.
  • Cover your veggies entirely with water, and let this simmer for at least 45 minutes.
  • Wait for your broth to cool down. Transfer your broth to a large bowl and use a strainer to strain the vegetables and herbs.
NOTES

Notes

I love to store this recipe for vegetable broth in mason jars which makes for easy access later. This recipe for vegetable broth keeps for a week in the refrigerator.
NUTRITION FACTS
Calories: 28calCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 285mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 2562IUVitamin C: 7mgCalcium: 26mgIron: 1mg
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