How to Make Vegetable Broth

Dorling Kindersley


A variety of vegetables (onions, carrots, celery, tomatoes, broccoli, mushrooms, etc.)

Your choice of seasonings (salt, pepper, garlic, bay leaves, etc.)



1. Place vegetables and seasonings in a large pot, and cover with water.

2. Bring to a boil.

3. Reduce heat, and simmer for several hours.

4. Once the broth has developed a rich color and flavor, strain out the vegetables, and your broth is ready for use.

Crockpot Method:

If you don't want to be tied to the stove all day (who does?), stick everything in a crockpot, and cook it on high for an hour. Then, remove the lid, and cook on low until the broth develops a rich color and flavor.

How to Store Homemade Broth:

Homemade broth will keep in the fridge for three to four days, and it freezes beautifully. Just put it in some freezer-safe jars or containers (remember to leave a 1/2 inch of headspace), so there's room for expansion, and keep it in your freezer until you need it.


1. Not sure which vegetables to include in your broth? Here's what each will contribute:

Tomatoes - acidity and color
Mushrooms - meatiness
Carrots, corn - sweetness
Potatoes - body
Cabbage, celery, broccoli, green beans - earthiness
Onions, garlic - a slight spiciness

2.Vegetable scraps and peels make great broth. Keep a container in your freezer for all those odds and ends, and you'll always have the makings for cheap and tasty vegetable broth.

3. Freeze broth in ice cube trays; then pull out cubes when you need them. Two cubes equal a quarter cup of broth.

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