Making your own vegetable broth is one of the easiest ways to enhance the flavor of any soup, stew, or sauce. Almost every store bought vegetable broth contains ridiculous amounts of sodium and other processed ingredients. That’s why making your own broth is the way to go! We know that it sounds very difficult, but it’s quite simple. All you need are some basic vegetables, water, and some herbs.
If you notice that some vegetables in your vegetable drawer are on their way to being unusable, make broth. Pull out that big stockpot and put those produce items to good use! You don’t even need to chop or peel! Simply leave the vegetables in the pot, cover with water, and make sure to use fresh herbs. This will help your vegetable broth reach maximum flavor.
- 1 large brown onion, quartered
- 2 garlic cloves
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 2 c mushrooms
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 sprigs parsley
- 2 tbsp. sea salt
- 1 tsp. whole peppercorns
- 4 qt water
- For this vegetable broth, you do not have to peel the onions or the garlic. The peels add more flavor!
- The most important thing is to rinse all the vegetables prior to adding them to the stockpot.
- Add the onion, garlic, carrots, celery, and mushrooms to a large stockpot over medium-high heat and place the herbs on top of the other ingredients.
- Pour the sea salt and peppercorns into the pot, followed by the water. You want to make sure that the vegetables are submerged in the water.
- Bring the liquid to a boil and then lower the heat and simmer the broth for one hour.
- Strain the stock through a fine mesh strainer so that you catch all the vegetables and herbs.
- Pour the stock into airtight containers and store in the refrigerator for up to one week. You can also freeze the broth for up to 4-6 months.