10 cups distilled Water
2 medium Onion
3 medium Garlic
3 medium Carrots
4 Celery Stalk
2 big Potatoeswith skin
1/2 cup Parsley - Dried
1 teaspoon Dried Thyme
1 teaspoon Basil - Dried
1 tablespoon Liquid Aminos
Clean and rinse the potatoes
Cut the rest of vegetables and bring to boil
Cut the rest of the vegetables into 1-inch pieces. Add the distilled water in a large soup pot and add the vegetables and seasonings (all in). The water must cover the vegetables. Bring to boil.
Simmer after boiling
After Boiling for 5 to 10 minutes, reduce the heat just enough the water boils gently. Simmer for one hour.
Discard the veggies from broth
After one hour of simmering, discard the vegetables. Use the veggie leftovers as I said in directions. Enjoy!
When it comes to cooking, the best way to have a great meal is to prepare everything in your kitchen. This Homemade Vegetable Broth can be used for various stews and soups, being the special recipe that I’ve wanted to share with you for some time now. Homemade Vegetable Broth is way better than any broth you’ll find in stores.
Content on this page…
- Did you Know?
- About the recipe
- What is a vegetable broth made of?
- What is the difference between stock and broth?
- Is homemade vegetable broth good for you?
- Is homemade vegetable broth vegan or vegetarian friendly?
- What vegetables should not be used in vegetable broth?
- What can I do with vegetable broth leftover?
- Is vegetable broth healthier than meat broths?
- How do you thicken vegetable broth?
First of all, I always use distilled water instead of any other kind. I think this gives a greater taste and makes the other ingredients to leave the exact flavors that are supposed to. Another secret of mine is to let the potatoes with skin on them, don’t peel it off.
Most homemade vegetable broths are made with simple water and peeled potatoes, but I ask you, don’t you want a better and greater vegetable broth, with more flavor? Well, I do like to be on a pedestal when my family is happy with my cooking and feels great. The last thing I’ve wanted to share with you regarding this recipe is, besides carrots and onions, I add balanced amounts of seasonings to achieve the perfect result. The great thing about this recipe is it can also be prepared for a vegetarian or vegan lifestyle. FYI: Broth may be frozen or kept in the refrigerator for one week.
As you can see in the recipe’s ingredients, you only need some vegetables and seasonings. Make sure you’ll have distilled water (or any kind), and the following vegetables: onions, garlic, potatoes (don’t peel them), and carrots. As for seasonings, see if you have celery stalks, parsley, thyme, basil, and I also use Liquid Aminos.
There is a difference between vegetable broth and stock, or chicken broth or stock, and so on. The broth is a strained liquid that has been made from simmered vegetables, or in the case of the chicken broth, had some meat in it. The stock (no matter what kind) is a liquid that has had bones simmered in it, and the veggies or meat are optional.
This is a simple question with a very simple answer. YES! The homemade vegetable broth boosts immunity and has hydrating benefits along with phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in the vegetables and seasonings from the ingredient list. Therefore, homemade vegetable broth is way better than any pre-made commercial broth.
As I said above, this broth it’s vegan-friendly (and vegetarian). Moreover, when you prepare it in your kitchen, you’ll use for sure only vegan ingredients. I added this heading because some of my clients asked about it. If I adopted a vegan lifestyle, for sure, I would prepare only homemade dishes using what ingredients I want. But once again, I assure you that this recipe for homemade vegetable broth is vegan and vegetarian-friendly!
When making vegetable broth, you need to use demure vegetables. For example, tomatoes, cabbage, asparagus or other cruciferous veggies are not demure; therefore, you cannot use them. But if you do want to use these veggies, use them in very small quantities.
There are lots of ways to use the leftovers from the broth. For example, you can blend them and use the mix as a healthy alternative to thicken gravy, chili, or any other sauce.
1. Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour).
2. For a quick and easy meal, serve the carrots and mushrooms and whatever else you’ve got over rice, quinoa or a simple salad. Or add them back into the soup for some more texture.
3. Feed the scraps to your pet. Because what does little Annie Oakley live for if not leftover people food? (Just make sure it’s safe for them to eat.)
The meat-based broths contain fat, but the vegetable broth does not! Moreover, the veggie broth has fewer calories than the others and is more used for healthy or weight-loss dishes. For more reference regarding the healthier part of veggie broth, see the article made by livestrong.com that shows you the nutrition behind a vegetable broth.
I was asked this question several times, and I didn’t really understand why someone would thicken the broth. Well, I do understand, but if you want to thicken the soup, thicken it when you prepare it, don’t make the broth thick from the start. But if you do want to make the homemade vegetable broth thicker, add flour, cornstarch, or another thickener.
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