Homemade Vegetable Broth Recipe
This homemade vegetable broth recipe is easy, flavorful, and lower in sodium than store-bought versions. Perfect for soups, grains, and more.
Servings: 5 cups
Ingredients
- 2 tbsp Olive Oil
- 2 medium Onions Cut Into Wedges
- 2 ribs Celery Cut Into 1 Inch pieces
- 1 whole Garlic Bulb Separated Into Cloves and Peeled
- 3 medium Leeks White and Light Green Parts Only, Cleaned and Cut Into 1-in. Pieces
- 3 medium Carrots Cut Into 1-in. Pieces
- 8 cups Water
- 1/2 lbs Fresh Mushroom Quartered
- 1 cup (packed) Fresh Parsley Springs
- 4 sprigs Fresh Thyme
- 1 tsp Salt
- 1/2 tsp Whole Pepercorns
- 1 Bay Leaf
Instructions
- Heat the olive oil in a large stockpot over medium heat. Once the oil is hot, add the onions, celery, and garlic. Stir them often and cook for about 5 minutes, just until the vegetables start to soften and become fragrant.
- Add the leeks and carrots to the pot. Continue cooking for another 5 minutes, stirring regularly so the vegetables soften evenly without browning too much. This step helps build a deeper flavor before the liquid goes in.
- Pour in the water and add the mushrooms, parsley, thyme, salt, peppercorns, and bay leaf. Stir everything together and raise the heat until the broth comes to a boil.
- As soon as it boils, reduce the heat to low and let it simmer uncovered for 1 hour. Keep the broth at a gentle simmer so the vegetables release flavor slowly without turning bitter.
- Once the broth has finished simmering, remove the pot from the heat. Set a colander over a large bowl or pot and line it with cheesecloth, then carefully strain the broth through it.
- Discard the cooked vegetables and herbs after straining. If using the broth right away, skim off any fat from the surface. For a cleaner finish, refrigerate the broth for several hours or overnight so the fat rises and can be removed easily.
- Use the broth immediately in your favorite recipes, or let it cool completely before storing. Keep it in the refrigerator for up to 3 days or freeze it in smaller containers for longer storage.
Notes
- Do not heavily season the broth while it cooks or the flavor may become too strong.
- Refrigerate for up to 3 days or freeze for up to 6 months.
- For a richer broth, add a few extra mushrooms or let it simmer a little longer at a gentle heat.