Easy Vegetable Broth Recipe

Homemade vegetable broth is so easy to make, it is a shame Alex and I ever buy broth at all. We’ve discovered it’s one of those things that requires a little forethought, but it’s worth the extra planning. Not only does homemade vegetable broth taste better than the store-bought stuff, but it’s also better for you. You have more control over the amount of salt that’s added to your own broth, and there’s no risk of hidden thickeners or sweeteners making their way into it. Once the vegetable stock is made, it will last 4 to 5 days in the fridge, or up to 6 months in the freezer.

Why make veggie broth?

You really can’t go wrong with this vegetable broth recipe. It uses veggies that might be on hand in your pantry and fridge: carrots, celery, garlic, potatoes, and so forth. You also can throw in any fresh herbs you have around! It’s a great idea for minimizing food waste in your kitchen. In addition to the vegetables noted in this recipe, using other veggies like mushrooms, peppers, and potatoes works too. This veggie broth is a great alternative for recipes that call for chicken or beef broth. We use vegetable stock all the time in our soup recipes: here are our best easy soup recipes!

How to make vegetable broth

Making homemade vegetable broth is as easy as throwing chopped veggies into a pot and boiling them (yes, really!). The basic steps of making vegetable broth at home are as follows: Making homemade vegetable broth couldn’t be easier. We hope you enjoy this recipe as much as we do!

Looking for ways to use vegetable broth?

There are so many ways you can use this homemade vegetable broth: here are a few of our favorites:

Cozy Farro & Brussels Sprouts Soup Creamy Butternut Squash Risotto Parmesan Truffle Risotto Seasoned Brown Lentils Creamy Corn Chowder Easy Vegetarian Ramen Stracciatella Soup Simple Grilled Paella Vibrant Spring Vegetable Chowder Ribollita (Tuscan Vegetable Stew) Tofu Ramen Italian Vegetable Gnocchi Soup Vegetarian Tortilla Soup