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homemade vegetable broth

Homemade Vegetable Broth or Stock

Homemade vegetable broth is way easier than you think and it's SO much better than store bought! Click through to see how easy it really is!

Course Food Extra
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 3 quarts
Author Janssen Bradshaw

Ingredients

  • Outer layer and tops/bottoms of 2-3 onions
  • Tops of 4-5 celery ribs
  • Peelings from 5-6 carrots or 3-4 carrots, roughly chopped
  • Other vegetables as desired
  • 1-2 garlic cloves minced or sliced or smashed
  • A handful of cilantro or parsley
  • 1-2 bay leaves
  • 1 t whole peppercorns
  • 1 T Salt

Instructions

  1. Put all the ingredients in a large pot (I use one that's about 5 quarts), fill about 2/3rds of the way with water, and bring to a boil. Reduce to a simmer and let cook for about 1-2 hours. Turn off the stove and let it sit for another couple of hours while it cools.
  2. Strain the liquid into containers (bags, jars, cans, etc) and freeze. Lasts for pretty much ever, except that you keep using it up in cooking.