Best 3 Worlds Greatest Vegetable Broth Recipes

**Discover the World's Greatest Vegetable Broth and an Array of Delectable Recipes**

Vegetable broth forms the flavorful backbone of countless culinary creations, adding depth and umami to soups, stews, sauces, and more. This versatile ingredient not only elevates the taste of your dishes but also packs a nutritional punch, boasting an array of vitamins, minerals, and antioxidants. Embark on a culinary journey with us as we unveil the secrets of crafting the world's greatest vegetable broth, along with a treasure trove of enticing recipes that showcase its transformative power. From classic vegetable soups brimming with vibrant flavors to hearty stews that warm the soul, this collection promises to inspire your inner chef and tantalize your taste buds. Dive into a world of culinary possibilities and let the rich, savory notes of vegetable broth guide you towards culinary greatness.

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

BASIC VEGETABLE STOCK

Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

VEGETABLE BROTH

Vegetable Broth image

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 5-1/2 cups.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
8 cups water
1/2 pound fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 bay leaf

Steps:

Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

BASIC VEGETABLE BROTH

Basic Vegetable Broth image

Provided by Molly O'Neill

Categories soups and stews, appetizer

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

Ingredients

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

Steps:

Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavorful your broth will be. Try using a mix of root vegetables, such as carrots, celery, and parsnips, as well as leafy greens, such as kale or spinach.
Roast your vegetables before simmering them. Roasting the vegetables will help to caramelize them and deepen their flavor. This will give your broth a richer, more complex taste.
Use a good quality stockpot. A heavy-bottomed stockpot will help to distribute the heat evenly and prevent the vegetables from sticking to the bottom of the pot.
Simmer the broth for at least 30 minutes. This will give the vegetables time to release their flavor into the broth. The longer you simmer the broth, the more flavorful it will be.
Season the broth to taste. Once the broth is finished simmering, taste it and adjust the seasonings as needed. You may want to add salt, pepper, garlic powder, or other herbs and spices.

Conclusion:

Making vegetable broth at home is a great way to use up leftover vegetables and create a delicious, healthy stock that can be used in a variety of dishes. With a little planning and effort, you can easily make a batch of vegetable broth that will last for weeks. So next time you're looking for a flavorful and nutritious addition to your recipes, reach for your homemade vegetable broth. You'll be glad you did!