Vegetable Broth

Vegetable Broth

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From the EatingWell Kitchen

Making and freezing vegetable broth is well worth the minimal effort. While there are some commercial broths we like, nothing beats the fresh, clean flavor of homemade.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 4 quarts water
  • 4 carrots, chopped
  • 2 medium onions, chopped
  • 2 leeks, trimmed, washed and chopped
  • 2 stalks stalks celery
  • 8 mushrooms, sliced
  • 1 tomato, tomato, quartered
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme, or ½ teaspoon dried
  • ½ teaspoon kosher salt
  • 1 1 bay leaf


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  1. Place all ingredients in a large stockpot. Bring to a boil over medium heat and cook, uncovered, for 30 minutes, skimming foam. Strain through a fine sieve.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.
  • Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).

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