This easy vegetable broth is one of my favorite kitchen staples to keep on hand — simple, budget-friendly, and perfect for adding flavor to soups, stews, sauces, grains, and more. It costs far less than boxed broth, and it’s an excellent way to use up veggie scraps or produce that’s on its last leg. And because real life looks different every day, I’ve included instructions for making it on the stovetop, in the Instant Pot, or in the slow cooker, plus tips for storing it in the fridge or freezer so you always have some ready to go.

A mason jar filled with brown vegetable broth sits on a table, surrounded by garlic, onion, celery, and a small dish of black peppercorns. Two other containers of broth are in the background.

Broth shows up in so many recipes, right? Soups, stews, sauces… even when you’re cooking rice and want a little extra flavor instead of using water. It’s one of those ingredients I reach for constantly. And honestly, the reason I finally wrote down this homemade veggie broth recipe is because I went to make my butternut squash black bean soup the other day and realized my freezer stash was completely gone. Classic me.

The good news is that homemade vegetable broth is ridiculously easy to make while you’re doing other things around the house, and it uses those basic, affordable veggies you probably already have hanging out in the crisper. Plus — and this is why I keep coming back to it — it’s cheaper than buying a box, tastes so much fresher, cuts down on waste because you can throw in veggie scraps and almost-gone produce, and you know exactly what’s in it (no funky additives hiding in the ingredient list). I’ll still use store-bought in a pinch, but nothing beats having a jar of homemade broth in the fridge or a few containers stashed in the freezer for quick soups, grains, sauces, or those “I have no plan for dinner” nights.

Let’s go ahead and make this broth together. Just you and me…

Clear glass measuring cup of water, two celery stalks, two carrots, halved onion, halved garlic bulb, bay leaf, fresh parsley, black peppercorns, and salt arranged on a light tan surface.
These are the basic ingredients you need. Water, celery, carrots, onion, garlic, peppercorn, salt, parsley (fresh or dried works!) and a bay leaf.
A white pot contains whole carrots, halved onions, garlic, celery, parsley, and peppercorns. Water is being poured into the pot from a glass pitcher. The pot is on a light-colored surface.
Combine everything in a big ‘ol pot!
A white enameled cast iron Dutch oven with a closed lid sits on a light beige countertop. The metal knob on the lid features an engraved letter E.
Cover so you don’t let too much liquid cook off.
A pot filled with vegetable broth ingredients including carrots, celery, onions, parsley, and garlic, with a wooden spoon resting inside. Fresh vegetables and seasonings are visible around the pot.
Gently simmer for 1 hour.
A pot of cooked vegetables and broth is being poured through a fine mesh strainer into a glass measuring cup. Carrots, celery, onion, and garlic are visible, with fresh vegetables and spices in the background.
Let the broth cool for at least 1 hour with the lid still partially on.
Strain through a fine mesh strainer.
A metal ladle pours broth through a mesh strainer into a glass jar. Fresh garlic, green onions, peppercorns, and an onion are arranged on a light cloth beside the jar.
If you want extra clear broth, a double strain is recommended. Transfer cooled broth into a container of your choice.

Low-Effort, High-Flavor Broth Options

And if you’re not in the mood to babysit a pot on the stove, good news: this broth is totally flexible. You can toss everything into the slow cooker or Instant Pot and let it do its thing while you’re out living your life. No hovering, no simmer-watching — just come back to a pot of rich, flavorful broth ready to strain and stash. Whatever you and your day need, there’s a method that fits.

An overhead view of a pot filled with halved onions, carrots, celery, garlic, and fresh parsley submerged in water, prepared for making broth.
Add all the ingredients to the Instant Pot. Cook on HIGH pressure for 30 minutes.
Overhead view of an Instant Pot filled with broth, containing halved onions, celery stalks, fresh cilantro, carrots, and other vegetables simmering in water. A strainer and utensils are visible nearby.
Once cook time is up, quick release the pressure. Then remove the lid. Let cool your broth cool for at least 1 hour.
A slow cooker filled with water, chicken, celery, onion, and herbs, set on a kitchen counter, making homemade broth.
For slow cooker, Add all the ingredients to a (4.5 quart or larger) crock pot. Turn the heat to HIGH and cook with the lid on for 5 hours. Remove the lid, turn the machine off, and let cool for at least 1 hour.

Veggie scraps, veggies to add to your broth….and which ones to skip!

Onions, carrots, and celery are the classic, can’t-skip base of any good broth. They give you that familiar, savory flavor and really can’t be replaced. But once that foundation is in place, you can absolutely build on it. Homemade broth is one of the easiest ways to use up clean veggie scraps and reduce waste, and it’s a great place to tuck in odds and ends from the week.

I like to keep a freezer bag for scraps and pull it out when it’s time to make broth. Good additions include herb stems, extra carrot or onion peels, garlic skins, celery ends, scallions, leeks, mushroom stems, green bean ends, fennel fronds, and carrot tops. Just steer clear of anything slimy or moldy.

Some veggies need a little caution: potato peels can make broth cloudy, bell pepper pith can overpower the flavor, and beets will turn your broth bright red. And you’ll notice I don’t recommend cruciferous veggies (broccoli, cauliflower, cabbage, Brussels sprouts), asparagus, spinach, kale, or ginger — they tend to make the broth bitter or overly strong. Corn and squash, on the other hand, simply don’t add much flavor at all.

Use this as a guide and adjust based on what you love — broth is wonderfully forgiving and endlessly customizable.

A clear Ziploc bag labeled Veggie Scraps filled with assorted vegetable pieces like carrot peels, mushroom slices, and onion ends, placed on a light countertop with a beige cloth nearby.

How to store your vegetable broth

Okay, cool. You’ve skipped the store bought vegetable stock and have made your own! Oh man, and you love how easy it was! But, now you have all this stock on on your hands and have no idea how to store it until you need it.

A plastic container and a glass jar filled with homemade broth sit on a table, surrounded by an onion half, garlic, celery stalk, whole garlic bulb, and a small plate of whole black peppercorns.
In any air-tight container. If you haven’t hopped on the mason jar trend yet, you can store this broth in your fridge in any air-tight container you have for 4-5 days.
A silicone ice cube tray filled with frozen broth sits on a countertop surrounded by celery stalks, onions, a garlic bulb, black peppercorns, and a glass jar of broth.
In an ice cube trays or silicone molds. This method is great for if you don’t have a ton of freezer safe or like to have broth in your freezer that is easy to portion out. Once frozen, transfer the broth cubes into a jar or bag and freeze again for later use.
A labeled freezer bag of vegetable broth sits on a countertop surrounded by onions, celery, garlic, black peppercorns, an ice cube tray of broth, and a mason jar of broth.
Storing broth in a Ziploc bag is one of my favorite freezer tricks. Just let the broth cool, pour it into a freezer-safe bag set inside a bowl for stability, and press out as much air as you can before sealing. Lay the bag flat on a baking sheet and freeze it — this gives you those tidy, stackable “broth bricks” that take up hardly any space. Once they’re solid, stack them in your freezer and label the date so you know what’s what later.
5 from 7 votes

Easy Homemade Vegetable Broth (stovetop, Instant Pot, or slow cooker)

Yield: 8 cups
Prep Time: 5 minutes
Cook Time: 1 hour
Cuisine: American
Course: Main Course
Author: Taesha Butler
This easy vegetable broth is one of my favorite kitchen staples to keep on hand — simple, budget-friendly, and perfect for adding flavor to soups, stews, sauces, grains, and more. It costs far less than boxed broth, and it’s an excellent way to use up veggie scraps or produce that’s on its last leg. And because real life looks different every day, I’ve included instructions for making it on the stovetop, in the Instant Pot, or in the slow cooker, plus tips for storing it in the fridge or freezer so you always have some ready to go.
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Ingredients
 

  • 10 cups (2.37 l) water
  • 1 medium yellow onion, halved (leave skins on)
  • 2 medium carrots, washed
  • 2 medium celery stalks, washed
  • 1 head garlic, cut in half to expose the cloves
  • 1 bay leaf
  • handful fresh parsley, or sub 1 tablespoon dried parsley
  • ½ teaspoon kosher salt, or to taste
  • 1-2 cups veggie scraps , optional* – this recipe produces a delicious broth without any scraps; if you want, you can collect and use vegetable scraps to add even more flavor to your broth, see notes below on the best types of vegetables
  • 2 teaspoons peppercorn

Instructions
 

Stovetop Instructions

  • Add all the ingredients to a large pot. Bring to a boil, then reduce the heat to medium low, cover mostly, and gently simmer for 1 hour. (You should see some steam rising and a few small bubbles.)
  • Turn off the stove, and let cool for at least 1 hour with the lid still partially on. (This is best practice to get the liquid closer to room temp for storage… full cooling is not necessary if you are going to use immediately in a recipe.)
  • Strain through a fine mesh strainer (double strain if desired) into your container of choice.

Instant Pot Instructions

  • Add all the Ingredients to the Instant Pot. Lock the lid in place, make sure the vent is closed and cook on HIGH pressure for 30 minutes.
  • Once cook time is up, carefully quick release the pressure. Then remove the lid. Let the broth cool for at least 1 hour.
  • Strain through a fine mesh strainer (double strain if desired) into your container of choice.

Slow Cooker Instructions

  • Add all the ingredients to a (4.5 quart or larger) crock pot. Turn the heat to HIGH and cook with the lid on for 5 hours.
  • Remove the lid, turn the machine off, and let cool for at least 1 hour.
  • Strain through a fine mesh strainer (double strain if desired) into your container of choice.

Notes

Storage

  • Fridge: store in air tight containers – wide mouth mason jars are great. Or, a large glass pourable batter bowl, with a lid. Vegetable broth is best in the fridge for up to 5 days. Note that broth may not smell bad, but should be used, frozen, or discarded after 5 days.
  • Freezer:
    • Mason jars or deli containers: pour cooled broth into jars, leaving 1-2 inches of space below the top (below the lip for shouldered jars). For screw top lids, leave the lid slightly loose until the liquid is completely frozen. Always store upright in the freezer.
    • Silicone cube trays: place the mold on a baking tray or other solid surface, pour cooled broth into silicone containers, place on the lid and transfer to the freezer on the tray. Once the liquid is frozen, remove the tray. Or, transfer cubes to zip top bags.
    • Freezer bags: pour cooled liquid into freezer safe bags, leaving about ¼ of the bag empty. Seal and then lay flat in the freezer.
  • Thawing instructions:
    • Overnight thaw: If stored in freezer bags or mason jars, place in the fridge overnight. If stored in cube trays, remove from the cube and thaw in a container overnight.
    • Microwave thaw: If stored in cube trays, remove the desired amount, place in a microwave safe container, and defrost in the microwave.
    • Stovetop thaw: If stored in cube trays or freezer bags, place the desired amount in a saucepan and heat on medium low, stirring regularly, until the broth becomes heated through.
  • Properly frozen broth (i.e. one of the above methods) will last in the freezer for up to 6 months
Serving: 1cup, Calories: 20kcal, Carbohydrates: 5g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.01g, Sodium: 173mg, Potassium: 100mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2560IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 0.3mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.