Homemade Vegetable Broth ~
This rich, fragrant, easy-to-make veggie broth is an excellent base for soups and also works to boost the flavor in risottos, pasta, and casserole!
Homemade stock is a great way to use up vegetables that may otherwise get tossed!
This recipe was inspired by a big bunch of leeks I bought for a completely different recipe that never happened. Most likely, they would have just sat in the fridge and then been eventually thrown out.
But here’s the great thing about broths: they can generally be easily customized to taste with whatever herbs and vegetables you have on hand. Got parsley starting to wilt? Throw it in. Celery losing its crunch? Toss that in as well. That too-large bag of carrots you bought when the kids were on a carrot kick that suddenly stopped the minute the bag came home? Into the pot, they go. You get the idea.
Broth vs. Stock
- Like a lot of people, I tend to use these terms interchangeably but it turns out there really is a difference. Broth is made exclusively from either vegetables or meat whereas a stock recipe also includes bones.
Benefits of Homemade Broth
- Quality control
- Reduced food waste
- Flavor that is far superior to canned broth.
How to Store Homemade Vegetable Broth
- This broth can be refrigerated in an airtight container. For maximum freshness, I recommend using it within a week.
Can I make a big batch and freeze it for later?
- Absolutely! Just double or triple the ingredients; cook time remains the same. In airtight containers or freezer bags, this broth is good in the freezer for up to 6 months.
Recipes You’ll Love with Vegetable Broth!
- Chickpea & Pasta Soup with Spinach – The soup recipe that finally got me making my own broth. It’s great for really showcasing the depth of flavor that comes with using fresh homemade broth.
- Easy Vegan Parmesan Risotto – This creamy classic is ready to serve in just 30 minutes!
- Sriracha Ramen Soup with Bok Choy & Shiitake Mushrooms – A bold and satisfying soup that calls for 5 cups of vegetable broth.
- King Oyster Mushroom Cioppino – King Oyster mushrooms, with their remarkably similar size and texture to scallops are seared and added to a hearty and fragrant, vegetable-rich and protein-packed stew seasoned with lots of garlic and Old Bay.
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Homemade Vegetable Broth
- 1 cup leeks white and light green parts, chopped
- 1/2 cup carrots sliced
- 1 tablespoon coarse sea salt
- 2 bay leaves
- 2 fresh thyme sprigs
- 2 cans diced tomatoes undrained
- Place leeks, carrots, salt, bay leaf, thyme, and tomatoes in a large pot with 4 cups of water.
- Bring to a boil, then reduce heat and allow to simmer 10-15 minutes.
- Strain into a large bowl, pressing down on the vegetables to get as much liquid as possible.
- Return stock to the pot and discard the vegetables.
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