Homemade Vegetable Broth
Yields approximately 10 cups (2 ½ quarts). Recipe easily doubles or triples.
Servings: 10 people
Calories: 22kcal
Ingredients
Broth Base: (Don't Skip These)
- 1 onion, thickly sliced
- 2 carrots, roughly chopped
- 2 stalks celery, roughly diced, leaves removed + reserved
- 1 tablespoon olive oil
- 1 tablespoon salt, divided
- 2 bay leaves
- 1 cup herbs, loosely packed (fresh or frozen)
- 12 cups water
- ½ cup wine (white or red), optional
Broth Extras: (Use What You Have on Hand or Love)
- 4 garlic cloves
- root vegetables such as fennel or turnips
- 1 tablespoon tomato paste
Instructions
- Preheat oven to 400ºF.
- Lay onions, carrots, and celery on a baking sheet in a single layer. Broth extras: If using garlic or extra root vegetables, add those to the baking sheet too.
- Drizzle veggies with olive oil and 1 teaspoon of salt. Roast about 30 minutes, until veggies are cooked through.
- Add vegetables to a large soup pot, along with the rest of the salt and all remaining ingredients (including the reserved celery leaves).Tip: If using tomato paste, add it now.
- Bring the mixture to a boil, and simmer for about 20 minutes. Strain out any solids (vegetables and herbs) from the broth.
- Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.
Notes
Note: For a much clearer broth, avoid bringing broth to a boil, and extend the simmer time to 3 hours.
*Nutrition Information does not include vegetables, because they are discarded and not consumed. Wine is included.
Nutrition
Calories: 22kcal | Fat: 1g | Sodium: 713mg | Potassium: 11mg | Calcium: 9mg
