Best 2 Fresh Vegetable Broth Recipes

Homemade vegetable broth is a versatile and flavorful base for soups, stews, sauces, and more. Unlike store-bought broth, homemade broth is free of preservatives and often contains a wider variety of vegetables, resulting in a richer and more nuanced flavor. This article offers three easy recipes for making vegetable broth from scratch:

1. **Classic Vegetable Broth**: This basic recipe uses a combination of common vegetables like carrots, celery, onions, leeks, and garlic, along with herbs and spices like thyme, bay leaves, and peppercorns. The result is a light and flavorful broth that can be used in a variety of dishes.

2. **Roasted Vegetable Broth**: This recipe adds a layer of depth and complexity to the broth by roasting the vegetables before simmering them in water. Roasting caramelizes the vegetables, bringing out their natural sweetness and creating a richer, more flavorful broth.

3. **Asian-Inspired Vegetable Broth**: This recipe incorporates Asian flavors like ginger, lemongrass, galangal, and soy sauce to create a flavorful broth that's perfect for Asian-inspired soups and stews.

Whether you're looking for a simple and versatile broth or one with a specific flavor profile, these recipes have you covered. With a little effort and time, you can easily make delicious and nutritious vegetable broth at home.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH VEGETABLE BROTH

Fresh Vegetable Broth image

Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.

Categories Soup/Stew Mushroom Onion Vegetable Vegetarian Celery Carrot Summer Dill Parade

Yield Makes 4 cups

Number Of Ingredients 14

Ingredients

10 cups water
1 medium-sized onion, unpeeled, studded with 4 whole cloves
2 cloves of garlic, unpeeled and lightly bruised
2 celery ribs with leaves, cut into large chunks
8 white mushrooms, halved
2 carrots, unpeeled and cut into large chunks
2 leeks, trimmed and cut into large chunks
2 medium-sized tomatoes, quartered
4 medium-sized new red potatoes, halved
8 fresh parsley sprigs
2 fresh dill sprigs
1 bay leaf
8 black peppercorns
1 teaspoon coarse salt

Steps:

1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.
2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pur e them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

WORLD'S GREATEST VEGETABLE BROTH

World's Greatest Vegetable Broth image

This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Provided by Tom West

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Yield 8

Number Of Ingredients 13

Ingredients

1 pound celery
1 ½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Remove leaves and tender inner parts of celery and set aside.
Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

Tips:

Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables.
Chop the vegetables evenly: This will help them cook evenly.
Use a variety of vegetables: This will give your broth a more complex flavor.
Don't be afraid to experiment: Try adding different herbs, spices, and seasonings to your broth.
Use a slow cooker: This is a great way to make broth without having to babysit it.
Strain the broth before using: This will remove any impurities.
Store the broth in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Making vegetable broth from scratch is a great way to use up leftover vegetables and create a delicious and nutritious base for soups, stews, and other dishes. With a little planning and effort, you can easily make your own vegetable broth at home. So next time you're in need of broth, don't reach for the store-bought stuff. Instead, take a few minutes to make your own. You'll be glad you did!