This recipe for vegetable broth is a good source of nutrients and energy, it’s great to add 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 its health benefits.
I I first started out eating soup from a can. I was looking for something cheap, easy, and low in calories. I would eat canned soup three 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 three 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. Vegetable skins have lots of nutrients. You can even save vegetable scraps throughout the week and add them to this recipe – carrot peels, onion skins, and greens.
I like to add garlic to my vegetable base for some extra flavor.
Then, add herbs and spices. I use parsley, thyme, rosemary, and bay leaves. And finally, season it with some salt and pepper.
Cover your veggies entirely with water, and let this simmer for at least 45 minutes. The longer, the better.
Then, strain the vegetables and herbs. Voila!
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
Let the broth cool. Then, transfer the vegetable broth to mason jars. The vegetable broth keeps for a week. If you want to use the vegetable broth later, you can freeze it by placing it in an ice cube tray.
What to make with Vegetable Broth
You can make the vegetable broth on the weekend and add it to recipes throughout the week. This recipe for vegetable broth tastes delicious in homemade soups such as my comforting Lentil Soup and classic Vegetable Soup. You’ll want to check those out.
You can even cook quinoa and potatoes in this vegetable broth to give your dishes more flavor. I come back to this recipe for vegetable broth again and again and hope you will too.
This recipe for vegetable broth is a good source of nutrients and energy, it’s great to add 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.
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
1tablespooncoconut oilcan use olive oil
4garlic cloves minced
2carrotswith skins and chopped
4celery stalks chopped
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.
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.