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Vegetable Broth: MIY (make-it-yourself)

Looking for a healthy flavor secret? Good tasting vegetable broth is key to flavorful soups, stews and grain dishes. Unfortunately, most packaged veggie broths taste awful. No time to spend hours making homemade broth? No problem. I developed this quick and clean veggie broth that’s ready in minutes. Once you see how easy it is to make vegetable broth, you’ll always make-it-yourself.

For a basic vegetable broth, start with onion, garlic and carrot. For more complex flavor, add other veggies such as celery, mushrooms and tomatoes. The secret to a quick cooking broth is finely chopped vegetables. Use a food processor to make quick work of the chopping.

Use a food processor to finely chop vegetables.

Quick and Clean Veggie Broth
1 medium yellow or white onion, peeled and quartered
3 medium carrots, peeled and cut into chunks
4 cloves garlic, peeled
1 tablespoon extra virgin olive oil
6 cups water
2 bay leaves
1 1/2 teaspoons coarse salt
1/2 teaspoon whole black peppercorns

Add onion, carrots and garlic to food processor bowl; pulse vegetables until finely chopped. Heat olive oil in large saucepan over medium heat. Add chopped vegetables to saucepan. Cook 5 minutes, stirring frequently. Add water, bay leaves, salt and peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes. Drain mixture; discard solids. Makes 4 to 5 cups broth.

Kitchen Tip: Store broth in the refrigerator up to 3 days or freeze up to 1 month.

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