Homemade Vegetable Broth

Homemade Vegetable Broth: Why and How to Make Your Own

It’s early spring and in my effort to live with the seasons, I bought leeks for the first time to make potato and leek soup. In fact, I didn’t even know, for sure, what they looked like on the shelf. So, when I got them home and started looking at my recipe, I was shocked that it only called for the white part of the leek.

Now that I’ve worked with leeks, I understand that the dark green tops are considered too tough for many recipes. However, many articles cautioned me to hang on to the tops because they make great vegetable broth!

So, I decided to make my own broth and had a great experience! I will definitely do it again. Homemade broth is a great way to control the quality of the ingredients that go into the broth.

What’s the difference between broth and stock?

Stock is made with bones while broth is not. So really, there is no such thing as vegetable ‘stock’.

There are a bunch of recipes on the internet for broth, but I have a secret for you…you don’t really need a recipe.

Broth is an amazing way to get rid of your kitchen scraps—all you need is a simple understanding of how the ingredients work together!

GREAT IN BROTH – Carrots, Celery, Scallions, Shallots, Mushrooms, Alliums , Tomatos, (including onions, garlic and leeks)

SMALL QUANTITIES GOOD IN BROTH – Asparagus, Basil, Bay Leaves, Beets, Chives, Cucumber, Dill, Eggplant, Green Beans, Lettuce, Oregano, Parsley, Peas, Spinach

NOT RECOMMENDED FOR BROTH – Squashes, Peppers, Corn, Cilantro, Chard, Brassicas (including kale, broccoli, cabbage, collard greens and bok choy), Radish, Turnips

Jennifer’s Kitchen has a more comprehensive A-Z list of broth ingredients, what works well and what doesn’t.

How to Make Vegetable Broth

  1. Chop your vegetable ingredients
  2. Heat 2 tablespoons of oil at bottom of stock pan.
  3. Add vegetables, stir while they brown and soften
  4. Cover with water and bring to boil
  5. Allow to simmer for at least 45 minutes – the longer the better!
  6. Strain broth and compost leftover vegetable ‘mush’


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