Homemade Vegetable Broth

This easy Homemade Vegetable Broth recipe uses leftover veggie scraps and is made right on the stovetop. We also reveal our secret ingredient that makes the most delicious broth.

As an Amazon Associate, I earn from qualifying purchases.

Two jars of homemade vegetable broth on a counter.

Veggie broth is a common recipe ingredient and is also lovely to sip on as a light soup. Other light soups we love include this Chicken Vegetable Soup. Check out all of our healthy soup recipes for more inspiration.

Why You Will Love This Recipe

  • Making vegetable broth makes you really feel like a true cook. I’ve worked in a number of professional kitchens and they all made their own veggie stock.
  • With homemade broths, you have control over ingredients. Many store-bought broths have added sugars and preservatives to keep them shelf-stable.
  • This recipe is naturally vegan and gluten-free. Bonus!
Two jars of homemade vegetable broth on a counter.

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

  • Olive Oil – For cooking our mirepoix.
  • Mirepoix – Otherwise known as onions, carrots, and celery. When sweated down with the olive oil the flavors will add depth, sweetness, and complexity.
  • Fresh Water – We use a ProOne water filter and highly recommend using filtered water if possible.
  • Vegetable Scraps – These can include onion skins, potato peels, carrot peels, bell pepper ribs, kale stems, cabbage cores, cauliflower and broccoli stalks, and mushroom stems.
  • Garlic – A couple of smashed cloves of garlic bring that rich and distinctive flavor.
  • Sea Salt – Salt is an essential component to bring out all of the flavors in your ingredients.
  • Fennel Fronds – This is our secret ingredient! These feathery green leaves resemble dill and have a mild, sweet anise flavor. They add a mild aromatic quality and a nuanced, sophisticated flavor to the broth without overpowering other ingredients.

Expert Tip!

As you cook, collect vegetable scraps and place the scraps in airtight freezer bags or containers. Squeeze out any excess air from the bags before sealing to prevent freezer burn. Label the bags or containers with the contents and the date. Frozen vegetable scraps can typically be stored for 3-6 months.

Equipment

  • Large Stock Pot or Soup Pot – Choose a pot with a tight-fitting lid.
  • Fine Mesh Strainer – This is used to strain the vegetable scraps from the broth.
  • Glass Mason Jars – We recommend using wide mouth glass jars for storing and freezing the broth.
Our Pick
Stainless Steel Soup Pot with Lid
  • Equipped with a lid with a steam vent.
  • Ideal for classic cooking techniques like slow simmers, boiling lobster, crab, and soups, this pot is also great for everyday use!
See it on Amazon

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, start by prepping the mirepoix. Just a rough chop of the onions, celery, and carrots is good; it doesn’t need to look pretty.

Step 2

Next, warm the olive oil in the large soup pot. Add the mirepoix and saute, stirring for about five minutes.

Ingredients being stirred in a soup pot.

Step 3 

Then put a lid on the pot and let the onions caramelize a bit. This adds such depth of flavor.

Let it sit over low heat on the stove top for about 30 minutes.

Ingredients being stirred in a soup pot.

Step 4

Next, add in the fresh filtered water and stir well.

Water being poured in a soup pot.

Step 5

Then comes even more flavor.

It is now time to add the veggie scraps you have been collecting, the crushed garlic cloves, and a generous pinch of sea salt.

Ingredients being stirred in a soup pot.

Give it a good stir and pat yourself on the back!

This broth is going to be so delicious.

Ingredients being stirred in a soup pot.

Replace the lid on the soup pot and let it simmer over medium-low heat for about two hours.

Step 6

Finally, the secret ingredient!

A hand holding a bulb of fennel.

After the broth has simmered for about 2 hours, add the fronds from the fennel.

Place the lid back on, turn off the heat, and leave for 8 hours. We typically let it sit overnight.

A soup pot covered with a lid on a stovetop.

Step 7

Next, strain the cooled broth through a mesh sieve. Use the back of a large spoon to really press down on the scraps in the sieve to release all of the broth.

Pour the broth into airtight containers like mason jars for storage.

Two jars of homemade vegetable broth on a counter.

Expert Tip!

Don’t fill the jars to the top. If they’re filled to the brim, there’s no room for the broth to expand during freezing, which could cause them to crack or shatter in the freezer.

Substitutions

  • Substitute other fresh herbs instead of fennel for aromatics, such as parsley, thyme, or rosemary.
  • You could also use dried herbs and spices. However, keep in mind that dried varieties are more potent than fresh ones, so you may need to use less.

Recipe Variations

  • To enhance the broth’s umami richness, include dried or fresh mushrooms like shiitake, porcini, or cremini.
  • To add a spicy kick to the broth, incorporate whole dried chili peppers, whole peppercorns, or fresh chili slices.
  • Use fresh or canned tomatoes and a tablespoon of tomato paste to create a tomato-based vegetable broth with a hint of acidity and sweetness.

Serving Suggestions

  • It can be used as a base for homemade soups. To create a hearty and comforting meal, add cooked vegetables, protein like chicken or tofu, and noodles or grains.
  • Sip the warm broth in a mug as a comforting beverage, especially during cold weather or if you’re feeling under the weather.
  • Use the broth to cook grains like brown rice, quinoa, or barley, or legumes like lentils or beans. The broth adds depth of flavor and richness to these dishes, making them taste more delicious.

FAQS

How long does homemade vegetable broth last?

This broth can typically last for 3-5 days when stored in the refrigerator. If you want to extend its shelf life, you can freeze it for up to 3-6 months.

Can I use vegetable broth instead of chicken broth in recipes?

Yes, you can substitute vegetable broth for chicken broth in most recipes. However, vegetable broth has a different flavor profile, so it may slightly alter the final dish’s taste.

Storage Tips

  • To Store: If you plan to use the filled mason jars of broth within a week, store them in the fridge.
  • To Freeze: Be sure to use freezer-safe containers. If freezing broth in mason jars, use wide-mouth jars to minimize the risk of cracking. Also, leave extra headspace, about an inch at the top, to accommodate expansion during freezing. Freeze for up to 3-6 months.
  • To Thaw: When ready to use frozen broth, thaw it in the refrigerator overnight or gently warm the jar in a bowl of warm water. Avoid rapid temperature changes that could cause the jar to crack.
Two jars of homemade vegetable broth on a counter.

More Soup Recipes

A bowl of three bean chicken soup on a wooden board.

Three Bean Chicken Soup

A bowl of cauliflower potato soup.

Cauliflower Potato Soup Recipe

a bowl of creamy chicken wild rice soup.

Chicken and Wild Rice Soup

a bowl of detox soup.

Easy to Make Detox Soup Recipe

**This recipe was originally posted on October 15, 2013, and updated on August 27, 2019, and updated again on April 4, 2024, with recipe notes, writing, and photos.**

If you’ve tried our Homemade Vegetable Stock recipe, please leave us a rating and a comment below. We’re always interested in feedback!

Be sure to follow us on social media! We love pinning to Pinterest, sharing on Facebook, and posting pics to Instagram. See you there. 🙂

As an Amazon Associate, I earn from qualifying purchases.

Want to Save This Recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week.

Save Recipe

By submitting this form, you consent to receive emails from The Honour System

Two jars of homemade vegetable broth on a counter.

Homemade Vegetable Broth

Sharon Rhodes
This easy Homemade Vegetable Broth recipe uses leftover veggie scraps and is made right on the stovetop. We also reveal our secret ingredient that makes the most delicious broth.
4.88 from 39 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

Ingredients
  

  • 2 tbsp olive oil
  • 2 cups sliced onions
  • 1 cup chopped carrots
  • 2 celery stalks, chopped
  • 12 cups filtered water
  • 3 cups vegetable scraps
  • 3 garlic cloves *smashed
  • 2 tbsp sea salt
  • fennel fronds *the green leaves from a bulb of fennel

Instructions
 

  • Heat the 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 sea salt.
  • Cover and lower the heat to low. Simmer for 2 hours.
  • After 2 hours, turn the heat off, and add the fronds from the fennel.
  • Cover and leave overnight – or until completely cooled.
  • Strain the broth through a fine mesh sieve. Press the vegetables with a spoon to get all of the liquid out.
  • Pour the broth into airtight containers like mason jars for storage.

Video

Notes

  • To Store: If you plan to use the filled mason jars of broth within a week, store them in the fridge.
  • To Freeze: Be sure to use freezer-safe containers. If freezing broth in mason jars, use wide-mouth jars to minimize the risk of cracking. Also, leave extra headspace, about an inch at the top, to accommodate expansion during freezing. Freeze for up to 3-6 months.
  • To Thaw: When ready to use frozen broth, thaw it in the refrigerator overnight or gently warm the jar in a bowl of warm water. Avoid rapid temperature changes that could cause the jar to crack.

Nutrition

Serving: 6Calories: 539kcalCarbohydrates: 5gProtein: 85gFat: 17gSaturated Fat: 3gCholesterol: 234mgSodium: 205mgPotassium: 1416mgFiber: 1gSugar: 2gVitamin A: 3800IUVitamin C: 4.4mgCalcium: 198mgIron: 2.5mg
Keyword homemade vegetable broth
Tried this recipe?Let us know how it was!

Similar Posts

13 Comments

  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. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.