How to Make Vegetable Broth by Sommer

How to Make Vegetable Broth by Sommer

Making broth at home is one of the easiest ways to amplify the flavor in your recipes, save money, and use up leftover produce before it goes bad.

If you looked in the crisper drawer of your refrigerator right now, what would you find? A bag of aging carrots? Parsley that’s starting to look slimy around the edges?

I can always count on finding one or two half-used onions of varied colors, the root end of a head of celery, heads of garlic starting to dry out, carrots, and fennel fronds.

That is the start of a very good vegetable broth!

 
 

Making your own vegetable broth allows you to customize the flavor and reduce waste. Homemade broth has a much fresher taste than store-brought broth. You can give it a boost from fresh garden herbs, and even spice it up a little if you like. You can also make mushroom-heavy broth to use in Asian dishes or rustic stews.

Making broth saves money on both ends: You save money by actually using up the produce you already have, and you save the $3 to $4 per quart you’d spend buying pre-made broth.

 
 

Anytime I find a drawer full of produce on the decline, I make it a point to pull out a large pot and simmer vegetable broth. It takes so little effort. No chopping or peeling necessary. I use every part of the vegetable in the broth.

Then I cool the broth, pour it into plastic tubs or even freezer bags, and freeze it for later.

When I don’t do this, and have to rely on store-bought broth, I can definitely taste the difference in my recipes. Homemade is always better.

Ready to make some?

 
 

Start by placing at least one large onion, 3 carrots, and 3 stalks celery in a large stock pot. Onions, carrots, and celery are always the base of a good vegetable broth.

Add any leftover vegetables and herbs that need to be used up, and will add flavor.

These are good choices:

• mushrooms
• garlic
• thyme
• rosemary
• bay leaves
• scallions
• leeks
• bell peppers
• fennel
• parsley

Add the peels, stems, roots and all! Even papery onion and garlic peels add to the richness of the broth.

Avoid adding starchy vegetables like potatoes that will make the broth cloudy.

 
 

Add 2 tablespoons sea salt, and 1 teaspoon whole peppercorns.

Pour 4 quarts of water into the pot and turn the heat on high. Cover and bring to a boil. Lower the heat a little. Simmer the broth for 1 hour.

 
 

Strain the vegetables and herbs out of the broth.

 
 

Pour into airtight containers. You can keep the broth in the refrigerator for up to a week, or you can freeze the broth for up to 4–6 months.

I always pour broth into glass jars if I’m planning to use it within the week. I use plastic containers if I’m going to freeze it, because they allow for expansion.

 
 

You might be wondering, can I make chicken broth this easy?

Why yes! Yes you can.

If you add leftover bone-in chicken—or even just chicken bones—to this broth before boiling, you will be rewarded with the most wonderful chicken stock.

It’s considered stock instead of broth because the bones and vegetables give it a stronger flavor.

 
 

Next time you are about to drop some withering vegetables into the garbage, try dropping them into a pot instead!

 
 

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