Vegetable Broth

The Essential EatingWell Cookbook (2004)

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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.

Vegetable Broth

Makes: About 4 quarts

Active Time:

Total Time:


  • 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 1/2 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1 1 bay leaf


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.


Per serving: 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 120 mg sodium; 0 mg potassium.

Exchanges: Free food

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).

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Recipe Categories

Health & Diet Considerations
Gluten free
Ease of Preparation
Total Time
45 minutes or less

Type of Dish
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