Homemade Vegetable Broth



" Homemade vegetable broth is super easy to make and healthy. Veggie broth is a staple in many recipes, including healthy soups and most Thanksgiving recipes."

- Debra Klein


Onions Large Carrots Parsnips Celery Stalks Garlic Parsley Bay Leaves Peppercorns

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Prep The Ingredients

As you prep each one, throw into a large stock pot. Quarter the onions. Peel the carrots and parsnips and roughly chop. Clean and trim celery and then roughly chop. Peel the garlic, but leave the cloves whole. Rinse the parsley, leaving the stems on.

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Boil The Vegetables

Pour in 5 quarts filtered water, plus the bay leaves and whole peppercorns, to more than cover the vegetables. Over medium high heat, bring to a boil. Reduce heat and simmer uncovered for 45 minutes to an hour. Strain and put cooked veggies aside

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Transfer To Containers

Transfer cooled veggie stock to covered containers. It will stay good in the fridge for up to a week, in the freezer for up to 3 months. Freeze in quart sized containers for easy access when making a pot of soup

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.