Vegetable broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This recipe is simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup.

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Recipe Summary

4 hrs
Makes about 2 qts.


Ingredient Checklist


Instructions Checklist
  • Put all ingredients in a large pot and add 4 qts. water. Bring to a boil, then reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours; at the beginning, spoon off any foam that forms on top.

  • Pour mixture through a strainer into a bowl and let broth cool; discard vegetables.

  • Use broth, or ladle it into qt.-size freezer bags or containers (great for soup) or ice cube trays (handy for sauces) and freeze up to 6 months; transfer cubes to bags once they're solid.

Chef's Notes

Nutritional analysis is per cup.

Nutrition Facts

14 calories; calories from fat 5%; protein 0.6g; fat 0.1g; carbohydrates 3g; sodium 19mg.