Basic Vegetable Broth
Don’t throw away those vegetable scraps! Use them to make your own delicious vegetable broth instead. It’s easy and it’s so much cheaper than buying broth at the grocery store.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: about 6 cups of broth 1x
Scale
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 2 large onions, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped
- 8 cups water
- Frozen vegetable scraps (2-3 cups is a good amount)
- 2 bay leaves
- A few sprigs of parsley and thyme
- Salt and pepper to taste (omit these if you’re making stock)
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
- Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
- Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (I usually freeze it in 2-cup portions so I don’t have to thaw all the broth every time I use it.)
Nutrition
- Calories: 15