Vegetable Broth

Servings: servings (2 quarts total)

Calories: 107cal

In a large stockpot place all ingredients and cover with 30-32 cups of water.
Bring to a boil on medium-high heat, then reduce to low heat and simmer for about 4 hours, uncovered. Taste the broth after 3 hours and add more salt if needed.
Strain out any large pieces with a slotted spoon. Use a cheesecloth or a fine strainer to catch any smaller pieces. Repeat as needed.

5 from 1 vote

While it may seem like you can add just about any veggie to vegetable broth, that isn't entirely true. Steer clear of any veggies in the Brassica family (broccoli, Brussels sprouts, cauliflower, cabbage, kale, turnips) as well as green beans and zucchini - all of which will cause bitterness. Potatoes are okay but will cause cloudiness.
Be sure to peel the skin from the onion and carrots as well as any leaves still attached to the celery stalks before adding them to the pot. All of these can cause bitterness in the finished broth.
When making vegetable broth, do your best to use fresh veggies for the freshest flavor. Old vegetables that are slimy, tough, wilting, or breaking down will relay their flavor into the finished broth - and we certainly don't want that to be the base we use for delicious soups, stews, and sauces.
Store the broth in an air-tight container or two 32-ounce mason jars kept in the refrigerator for up to 4 days. To freeze, transfer the cooled broth to a large freezer bag or air-tight container with room at the top to allow for expansion. Freeze for 5-6 months.

Course: Soup

Cuisine: American

Prep Time10

Cook Time4 30

Total Time4 40