If you plan to make a lot of soup, this is one of the key recipes you should have. It’s also so easy that I’m surprised more people don’t just make their own vegetable broth/vegetable stock. Especially, with a crockpot or Instant Pot, you don’t even need to be around waiting it! Just the same, this recipe is tailored to making it on the stove.

Use a very large pot, preferably a stockpot.

Put in just about any vegetables at all. You don’t need to chop them unless they won’t fit in the pot. In most cases, you don’t even have to peel them, because the skins are loaded with flavor and vitamins, and texture will not be an issue when the finished product is strained. Just make sure all vegetables (especially root and tuber vegetables like carrots or potatoes) are properly washed. I recommend washing it with a brush or sponge.

I generally use broccoli, onions, carrots, peas, corn, potatoes, and green beans. And whatever else I have lying around. Green/yellow/red peppers are also good since they add a lot of taste, as do mushrooms. Celery is good for flavor, though I don’t like the flavor of celery so I skip it.

For something like an onion, I take off the first layer of onion peel and put the rest in whole. Since the core is so hard, I use it as a measure to when the other vegetables are done.

Take some garlic cloves, smack them with the side of a large knife to break them up a bit, and throw them in the pot, peel and all.

Add salt, pepper, and any fresh or dried herbs you choose. I usually use oregano, basil, and ginger. Watch out with dried celery/celery seed, parsley, coriander, or rosemary because they can get very strong and may overtake the taste of the broth. Remember that this is only the base for the soup so you don’t want it to overpower whatever soup it may be. That is, your cream of broccoli soup shouldn’t taste like celery because you put too much in the broth.

Some people add drops of lemon juice or orange juice to give it a little kick. Again, watch out with this since you don’t want your Cream of Broccoli soup to taste like an orange creamsicle.

Pour in one gallon of water.

Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally. You basically want the vegetables to be well boiled. For example, you want the onion to be soft, but not mush.

Remove the pot from the heat and allow the broth to cool a little.

If the broth seems too light, put it back on the stove (with all the vegetables and spices) and boil it again. Repeat as needed.

Pour or ladle through a fine strainer, and you’re done!

Vegetable Broth

Keyword: base, broth, soup, vegan, vegetable

Ingredients

  • Vegetables see example list below
  • Spices see example list below
  • 1 gallon Water, approximately

Equipment

  • Large pot with lid
  • Strainer

Instructions

  • In a very large pot, put in your vegetables.
  • Add garlic. You want to crack or open them. Best way is to smack them with a side of a large knife to break them up a bit.
  • Add all your spices, including salt and pepper.
  • (Optional) Add a bit of lemon juice or orange juice to give it a kick.
  • Pour in a gallon of water.
  • Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally. You basically want the vegetables to be well boiled. For example, you want the onion to be soft, but not mush.
  • Remove the pot from the heat and allow the broth to cool a little.
  • If the broth seems too light, put it back on the stove (with all the vegetables and spices) and boil it again. Repeat as needed.
  • Pour or ladle through a fine strainer, and you're done!

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