Homemade Vegetable Broth

Homemade Vegetable Broth recipe made on the stove top. This tasty broth is made from veggie scraps and a few of my ‘secret’ ingredients. It is delicious as a soup base or even to sip on its own. Vegan and gluten free.

Homemade Vegetable Broth in mason jars

Nothing makes you feel like a true cook like making your own broth.

This is what I learned last Friday evening when I decided that the time had come for me to do just that. Make my own broth, from scratch. Something else I learned was that even if the package says ‘organic’ it doesn’t necessarily mean healthy.


I usually take the easy, less time consuming route when it comes to broth by purchasing the handy tetra packs from the grocery store.

Well, since I’m a big label reader, I took a close look at this one.

nutrition label on store bought vegetable broth

Did you notice it? Organic cane syrup is listed twice on the ingredient list! That’s sugar, folks. Now don’t get me wrong, I’m not saying I never have sugar, I just prefer it in my cupcakes instead of my soup 😉 It also contains wheat, which is no good for those avoiding gluten.

So, here I am, on a mission to make my own broth.  Let’s get started!

How to make HOMEMADE VEGETABLE BROTH – Step by Step Images

Into a large pot goes some sliced onions, carrots and celery. Just a rough chop is good, it doesn’t need to look pretty. Saute for about 5 minutes.

sliced onions and carrots in a soup pot

Then put a lid on the pot and let the onions caramelize a bit.

I let it sit for about 30 minutes.

a lid being placed on a soup pot

Add in fresh water and give it a good stir.

water being poured over sauteed vegetables in a soup pot

Then comes the flavour!

All week I was saving my veggie scraps, like kale stems from smoothies, the core of a red pepper, the tops and bottoms from onions, etc. I dumped those in as well some crushed cloves of garlic.

This is what’s going to give this broth some depth.

vegetable scraps being poured into a soup pot

a soup pot full of veggies and water being stirred

The lid goes on again and this simmers for about 2 hours.

a soup pot full of veggies and water with a glass lid covering it

The final touch was to add the sprigs from this fennel.

a hand holding a bulb of fennel

I read that adding aromatics like fennel or parsley makes your broth taste amazing and I always want things to taste amazing. ðŸ™‚

After adding in the sprigs from the fennel, I turned the heat off, covered the pot, and went to bed …

In the morning, I strained the veggies from the liquid, really pressing down on them on the mesh strainer to make sure that every last bit of flavour was released. I couldn’t snap a pic of this process as it was a two hand job 😉

I poured the fruits of my labor into large mason jars. One was popped into the freezer and one into the fridge. I heated up a cup of it later on at work and I was so happy with the result. Not only did it taste like broth, it was so good. With the air getting cooler now that Fall has arrived, what’s better than warm, comforting sips of homemade broth?

Use it for a base for homemade soups or on it’s own if you’re feeling under the weather.

Homemade Vegetable Broth in mason jars



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Originally posted in October 15, 2013. Updated August 27, 2019


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Homemade Vegetable Broth

Sharon Rhodes
Homemade Vegetable Broth recipe made on the stove top. This tasty broth is made from veggie scraps and a few of my 'secret' ingredients. It is delicious as a soup base or even to sip on its own. Vegan and gluten free.

3.34 from 3 votes
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 3 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine American
Servings 6
Calories 539 kcal


  • 2 tbsp olive oil
  • 2 onions sliced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 12 cups fresh water
  • 3 cups vegetable pieces (leftover stalks, and scraps)
  • 3 garlic cloves smashed
  • Sea salt
  • Sprigs from a head of fennel or a bunch of parsley, or any other aromatic


  • Heat olive oil in a large pot over medium heat
  • Add the onions, carrots, and celery and sauté for about 5 minutes until the onions are translucent
  • Cover and reduce the heat to medium-low. Leave covered for about 30 minutes for the onions to caramelize
  • Add the water, vegetable pieces, smashed garlic and a generous pinch of sea salt
  • Cover and lower the heat to low. Simmer for 2 hours. Turn the heat off, and add fennel sprigs.
  • Cover and leave overnight (or until completely cooled)
  • Strain the broth and make sure to press the vegetables to get all of the liquid out


Serving: 6Calories: 539kcalCarbohydrates: 5gProtein: 85gFat: 17gSaturated Fat: 3gCholesterol: 234mgSodium: 205mgPotassium: 1416mgFiber: 1gSugar: 2gVitamin A: 3800IUVitamin C: 4.4mgCalcium: 198mgIron: 2.5mg
Keyword gluten free homemade broth, homemade vegetable broth
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  1. I make using a huge roasting pan. I save my veggie scraps and let it slow roast for two-three days. It maintains nutrients and I make quite a bit more than two jars at a time. Plus by adding asparagus, parsley, and garlic scraps, they are cancer fighters.

  2. This is AMAZING! When I read your butter chicken post and saw this link, I thought to myself, DIY Veggie Broth….? I didn’t see this? CLICK and boy-oh-boy this is awesome! I really have to try this, with fall here, soups are a’comin’ and I’m getting soup hungy! Love this 🙂

    1. I make it weekly now! I use it up in soups and for cooking things like rice and quinoa. Saves money, uses up leftover veggies, you control the ingredients … win, win, win! Thanks Karen. 🙂