Soups & Stewsculinaryhill5.0
How to Make Vegetable Broth
Learn How to Make Vegetable Broth to elevate all your soups, stews, and plant-based entrees. After just 15 minutes of prep time, this easy Vegetable Broth recipe practically cooks itself!
👥 8 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min🔥 Cook: 3h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●strainer
📝 Preparation Steps
1
In a large Dutch oven or stock pot over high heat, add onion, carrots, celery, parsnips, turnip, mushrooms, salt, and 4 cups cold water and bring to a boil. If desired, tie parsley stems, thyme, garlic, bay leaves, and peppercorns to make a sachet or add loosely to the pot.
salt1 tablespoongarlic3 clovesbay leaves2
2
Reduce heat to medium and simmer ⏱️ 2 hours. Return to a boil over medium-high heat, skim foam off the top, then reduce heat to low. Add remaining 2 cups water and continue reducing over medium heat for ⏱️ 1 hour longer.
3
Strain the stock through a fine-mesh strainer or cheesecloth, pressing down on the solids to remove as much liquid as possible. Season to taste with salt. Place in a large bowl and chill covered overnight in the refrigerator.
salt1 tablespoon
4
Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.
Nutrition Facts
calories
38 kcal
fat Content
1 g
serving Size
1 cup
fiber Content
2 g
sugar Content
3 g
sodium Content
60 mg
protein Content
1 g
carbohydrate Content
9 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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