DIY – Homemade Vegetable Broth

November 14, 2014

It is that time of year! Comfort food! Thank goodness. Now that it’s colder, we are making more soups and casseroles, which usually calls for some type of broth. So, I wanted to share a pretty easy, fail proof way to make your own 🙂 I got the idea when I took a cooking class at the Seasoned Farmhouse in Clintonville last year. I learned how to make my own chicken broth by using a rotisserie chicken and veggies that are about to go bad.

About 6 months ago, it finally dawned on me that I could just make Vegetable Broth the same way, but without the chicken. During the summer we had a lot of cherry tomatoes that were split (due to my lack of watering them), but I didn’t want to put them in the fridge and I knew the fruit flies would be all over it. So, I started to freeze them into big Ziploc baggies.

I also tend to forget about some of the vegetables in my fridge and by the time I do remember, they are looking pretty sad. Still ok to eat, but they probably would not taste that good. I throw those in the freezer bags too.

Also, any veggie scraps that I have, I throw in the freezer bags as well. The unwanted pieces of celery, broccoli, cucumbers, carrots, etc. I actually feel really good about saving all of the produce we have and using as much of it as I can. The only thing I don’t do is compost my food. We used to, but don’t anymore (a little lazy and not much room in our backyard right now).

veggie broth 2

DIY Homemade Vegetable Broth

Large Pot


Veggies/Frozen Veggies

Fill up your pot with the veggies/frozen veggies and then fill with water (I am not systematic about this, so whatever you think is best). I like to try to cover as many vegetables as possible, but some may float to the top. You can add salt and pepper, but I like to keep my broth as plain and unseasoned as possible, since I will be adding this to other recipes.

Put your lid on and bring to a boil. Once the water starts to boil turn it down to a simmer.  Cook for about 3-4 hours. Once finished drain your veggies over a colander into a large bowl, cool, and refrigerate.

I like to pour mine into glass juice containers. You can also freeze your broth as well. I would recommend putting in a plastic, freezable container. Make sure to leave extra space at the top since it will expand.

Vegetable Broth is typically not that expensive and can run anywhere from $.60-$3 depending on the amount and if you are buying organic/non-organic. Making it yourself would cost you $0.00. You are only using water and the veggies that you have left over! Free sounds good to me 🙂


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