Home Made Vegetable Broth


There are a few ingredients that are key to making home made vegetable broth, but this is one of those “recipes” where what you have on hand is king. Here is how I do it.


Home Made Vegetable Broth

Prep Time: 10 minutes

Cook Time: 3 hours

Home Made Vegetable Broth

Use fresh vegetables, vegetable scraps, or whatever you have on hand!


  • Gallon of filtered water
  • 1 Onion
  • 2 Large carrots
  • 2 Celery stalks
  • 1 Cup dried mushrooms (optional)
  • Other vegetables / scraps on hand: bell peppers, kale, squash, etc.
  • Fresh herb bundle: sprigs of thyme, rosemary, sage, basil, etc. (at least 3), tied in a bundle.
  • Salt
  • Pepper
  • Olive oil


  1. Coarsely chop vegetables.
  2. Coat bottom of pot/Dutch oven with olive oil and heat over medium-high.
  3. Brown vegetables and mushrooms.
  4. Add salt and pepper.
  5. Add water and fresh herb bundle and bring to boil.
  6. Simmer for 2-4 hours on low heat.
  7. Taste, and add salt and/or pepper if necessary.
  8. Reserve as much as you will use in the next 7 days, freeze the rest.
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