Go Back
–+ servings
Homemade vegetable broth in a glass jar with vegetables around it
Print Recipe
5 from 5 votes

Homemade Vegetable Broth

An easy homemade vegetable broth made with simple ingredients, no oil, and full of flavor. Perfect for soups, stews, grains, and everyday cooking.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Kitchen Basic
Cuisine: American
Diet: Vegan
Servings: 6 cups
Calories: 15kcal
Author: Iosune Robles

Ingredients

  • 1 onion roughly chopped
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 leek roughly chopped
  • 4 garlic cloves peeled and halved
  • 4 mushrooms quartered
  • 2 bay leaves
  • 8 cups water
  • 1 teaspoon salt optional
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • Add all the ingredients to a large pot.
    Ingredients in a pot to make vegetable broth
  • Bring to a boil over high heat, then reduce the heat to a gentle simmer. Partially cover the pot and cook for at least 30 minutes, or up to 1 hour for more flavor. Avoid a rapid boil to prevent excessive reduction.
    Homemade vegetable broth cooking in a pot
  • Strain the broth and discard the vegetables and bay leaves.
    Strained vegetable broth without the vegetables
  • Let it cool, then use as needed or store for later.
    Homemade vegetable broth in a glass jar

Notes

  • Let it cool completely before storing.
  • Store it in an airtight container in the fridge for up to 4–5 days.
  • Freeze it in freezer-safe containers or ice cube trays for up to 3 months.
  • Thaw it in the fridge overnight or reheat it directly on the stove.
  • Reheat gently over medium heat until warmed through.

Nutrition

Serving: 1cup | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.5mg
QR Code linking back to recipe