There’s no real set recipe here as far as quantities go, or ingredients, but making your own veggie broth at home is easy and it lets you control the quality of ingredients as well as salt content.
Why buy it, when you can make it?
Use your veggie broth in homemade soups and sauces. I even use it instead of water to cook beans, rice, and quinoa for another layer of flavor!
- Yellow onions
- Bay leaves
- Whole black peppercorns
- Fresh thyme
- Rough chop all the veggies and throw them in a pot
- Add all other ingredients
- Cover with plenty of cold water
- Bring to a boil, then simmer for awhile
- Strain liquid
**Tip: Don’t include salt. You will more than likely be adding to salt to whatever dish you are using your homemade veggie broth in. No need to add it twice!
**Side note: There are many opinions on making stocks and broths. Some people peel the carrots and onions, and trim the leaves off the celery because they think it turns it bitter. Some people don’t. It is entirely up to you. There are no rules!
**I save my veggie scraps in a bag in the freezer when I cook and throw them in as well when I make broth. Also, you are not limited to the ingredients listed above. Try adding mushrooms, peppers, etc. into your broth. If you’re going for a particular color though, keep than in mind when adding your ingredients.
**This recipe freezes well. Make a big batch and portion in in smaller amounts to freeze. Then just pull some out as you need it.
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