Homemade Vegetable Broth Herbs (Printable version)

A fragrant, wholesome broth crafted from fresh vegetables and aromatic herbs.

# List of ingredients:

→ Vegetables

01 - 2 large carrots, peeled and chopped
02 - 2 celery stalks, chopped
03 - 1 large onion, quartered
04 - 1 leek, cleaned and sliced
05 - 1 parsnip, peeled and chopped (optional)
06 - 3 cloves garlic, smashed

→ Herbs & Aromatics

07 - 1 small bunch fresh parsley
08 - 2 sprigs fresh thyme
09 - 2 bay leaves
10 - 6 sprigs fresh dill or 2 sprigs rosemary (optional)
11 - 10 black peppercorns
12 - 1 teaspoon salt, adjusted to taste

→ Liquids

13 - 10 cups (2.5 liters) cold water

# Directions:

01 - Wash, peel, and chop all vegetables as specified.
02 - Place vegetables, herbs, peppercorns, and salt into a large stockpot.
03 - Pour in cold water and bring to a gentle boil over medium-high heat.
04 - Reduce heat to low, partially cover the pot, and simmer for 1 hour.
05 - Remove any foam that appears on the surface during simmering.
06 - Remove from heat after 1 hour and let cool for a few minutes.
07 - Strain the liquid through a fine-mesh sieve or cheesecloth into a container, discarding solids.
08 - Taste and add salt if necessary. Use immediately or cool completely before storing.

# Expert Advice:

01 -
  • It tastes nothing like the tinny boxed versions, with a clean, genuinely vegetable-forward depth that transforms everything it touches.
  • You'll actually know what's in it—just honest vegetables and herbs, no mystery powders or hidden sodium.
  • Once you make it once, you realize it's easier than opening a can while your pot simmers peacefully in the background.
02 -
  • Cloudy broth usually means the temperature went too high; if you keep the simmer low and steady, you'll get clarity without sacrificing flavor.
  • Those vegetables in the pot aren't waste—they've given everything they have to the broth, so compost them without guilt or save them for stock-making compost.
  • Broth freezes beautifully in ice cube trays, and then you can pop a cube into any quick weeknight soup without thawing.
03 -
  • If your broth tastes flat, it's usually not enough salt—taste it honestly and season properly; seasoning at the end makes a bigger difference than you'd think.
  • Keep the lid partially on during simmering so some steam escapes and flavors concentrate gently without evaporating too much liquid.

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