This simple yet flavorful homemade vegetable broth is packed with fresh vegetables and herbs, making it a versatile base for soups, stews, and sauces. It’s an excellent way to add depth and flavor to your dishes while being a healthier alternative to store-bought broths. Plus, it’s incredibly easy to make and can be stored for later use!

Full Recipe:

Ingredients:

• 2 large carrots: Roughly chopped. Carrots add sweetness and a subtle earthiness to the broth.
• 2 stalks celery, including some leaves: Chopped. Celery provides a fresh, herbaceous note.
• 1 large onion: Chopped. Onions give a strong, savory flavor that forms the backbone of the broth.
• 1 tablespoon olive oil: For sautéing the vegetables to enhance their flavor.
• 1 bunch green onions, chopped: These add a mild onion flavor with a hint of sharpness.
• 8 cloves garlic, minced: Garlic adds a fragrant, savory depth to the broth.
• 8 sprigs fresh parsley: Parsley adds a fresh, bright, and slightly peppery flavor.
• 6 sprigs fresh thyme: Thyme brings an earthy, aromatic flavor that pairs perfectly with other herbs.
• 2 large bay leaves: Bay leaves lend a subtle, complex flavor to the broth.
• 1 teaspoon salt: Enhances the natural flavors of the vegetables and herbs.
• 2 quarts water: Acts as the base for the broth, drawing out all the flavors from the vegetables and herbs.

Instructions:

Step 1: Sauté the Vegetables

1. Heat the Olive Oil: In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Add the Vegetables: Add the chopped carrots, celery, onion, and green onions to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally until they begin to soften and the onions become translucent.
3. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Add the Herbs and Water

1. Add Herbs: Toss in the parsley sprigs, thyme sprigs, and bay leaves. These herbs will infuse the broth with aromatic, herbal notes.
2. Pour in Water: Add 2 quarts of water (about 8 cups) to the pot. Bring the mixture to a boil.
3. Season with Salt: Add 1 teaspoon of salt to season the broth.

Step 3: Simmer the Broth

1. Simmer the Broth: Once the water reaches a boil, reduce the heat to low and let the broth simmer for about 45 minutes. Stir occasionally to ensure all the flavors blend.
2. Adjust the Seasoning: Taste the broth and adjust the seasoning if needed, adding more salt if desired.

Step 4: Strain and Store

1. Strain the Broth: After simmering, remove the pot from the heat. Use a fine mesh strainer or cheesecloth to strain the broth, discarding the cooked vegetables and herbs.
2. Cool and Store: Let the broth cool to room temperature. Once cooled, transfer it to airtight containers for storage.

Nutritional Information (Per Cup):

• Calories: 50 kcal
• Protein: 1g
• Fat: 1.5g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 250mg

Cooking Tips:

• Add Other Vegetables: Feel free to toss in other veggies like mushrooms, leeks, or tomatoes for additional depth of flavor.
• Roast the Vegetables: For an even richer broth, try roasting the vegetables in the oven before adding them to the pot.
• Don’t Skip the Sauté: Sautéing the vegetables before simmering helps release more flavor and gives the broth a more robust taste.

Storage Tips:

• Refrigeration: Store the broth in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the broth in freezer-safe containers or ice cube trays for up to 3 months. Thaw in the refrigerator overnight or reheat directly from frozen.

FAQs:

• Q: Can I make this broth in a slow cooker? A: Yes! Simply add all the ingredients to a slow cooker and cook on low for 8-10 hours for a hands-off approach.
• Q: Can I use dried herbs instead of fresh ones? A: Absolutely. Use about 1 teaspoon of dried thyme and 1 tablespoon of dried parsley. Add these along with the other vegetables and water.
• Q: How do I use this vegetable broth? A: This broth is a versatile base for soups, stews, risottos, and sauces. You can also use it to cook grains like rice or quinoa for added flavor.