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.

Course Soup

Cuisine American

Prep Time 15

Cook Time 2

Resting Time 3

Total Time 2 15

Servings

Calories 539kcal

Author Sharon Rhodes

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