Easy Vegetable Broth
This easy vegetable broth recipe is a great kitchen staple to have in your fridge or freezer to add to all kinds of meals and recipes. Cheaper than the boxed veggie broths you find in the store, it is also a great way to use up vegetable scraps or almost gone veggies.
Servings: 8 cups
- 1 tbsp olive oil sub water if your are avoiding oil
- 1 onion quartered, leave the peel on
- 4 carrots roughly chopped
- 4 celery stalks roughly chopped
- 4 cloves garlic whole and unpeeled
- 2 bay leaves
- salt and pepper to taste
- fresh herbs of choice use whatever you have on hand or none at all if your prefer!
- 10 cups water
In a large stock pot, heat the oil over medium heat. Once the oil is hot, add the vegetables and stir a few times to coat them with oil.
Cover and continue to cook on medium heat for about 5 minutes.
Add the water to the vegetables and bring to a boil over high heat.
Once boiling, add garlic, bay leaves and herbs (if using). Season with salt and pepper if desired.
Reduce heat, cover and let the stock cook at a low simmer for about 45 minutes.
Once cook time is up, carefully strain through a fine mesh strainer. Taste and add more salt and pepper if desired.
Portion the vegetable broth into jars or storage containers of choice and let cool to room temperature completely before storing in your fridge for up to 5 days. If you would like to freeze your cooled broth, store in a freezer safe container with enough room for the liquid to expand as it freezes. For easy freezer storage and use, portion broth out into an ice cube tray and freeze. Once freeze, pop the broth cubes out of the tray and store in a freeze safe container to add to stir-fries, soups, rices, quinoa or however you like to use broth.
Calories: 36kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5104IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg