Homemade Vegetable Broth for Freezer
Elevate your cooking with this Homemade Vegetable Broth for Freezer, a versatile, flavor-packed base perfect for soups, stews, risottos, and more. Made with wholesome ingredients like carrots, celery, onions, and fresh herbs, this recipe is a budget-friendly way to repurpose produce while avoiding preservatives found in store-bought broths. Sautéing the vegetables in olive oil before simmering adds a rich depth of flavor, while the robust combination of bay leaves, thyme, and peppercorns creates a well-rounded taste. With just 15 minutes of prep, this nourishing broth is easy to batch-cook and freeze in portioned containers, ensuring you always have a homemade, plant-based stock on hand for quick and healthy meals. Perfect for meal preppers and home cooks alike, this recipe is a freezer-friendly staple that fits seamlessly into any kitchen routine!
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 stalks Celery stalks
- 2 medium Yellow onions
- 4 whole Garlic cloves
- 1 bunch Fresh parsley
- 2 whole Bay leaves
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Black peppercorns
- 16 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Prepare the vegetables: Wash the carrots, celery, and parsley thoroughly. Peel the onions and carrots if desired (peels are fine to leave on, but they can add bitterness). Roughly chop the carrots, celery, and onions into large chunks.
Heat the oil: In a large stockpot, heat the olive oil over medium heat. Once hot, add the chopped vegetables (carrots, celery, onions, and whole garlic cloves) to the pot.
Sauté the vegetables: Stir the vegetables occasionally and cook for 5-7 minutes, or until they begin to soften and lightly caramelize. This step will add depth to the flavor of your broth.
Add water and seasonings: Pour the water into the pot. Add the parsley bunch, bay leaves, thyme, black peppercorns, and salt. Stir to combine.
Bring to a boil: Increase the heat to high and bring the mixture to a boil.
Simmer the broth: Reduce the heat to low, cover the pot, and let the broth simmer gently for 90 minutes. Stir occasionally and check to ensure it is not boiling too vigorously; adjust the heat as needed.
Strain the broth: After 90 minutes, remove the pot from heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.
Cool the broth: Allow the broth to cool to room temperature before transferring it into storage containers.
Freeze the broth: Divide the broth into portions (e.g., 2-cup or 4-cup servings) and pour into freezer-safe containers or resealable freezer bags. Label the containers with the date and freeze for up to 3 months.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 25.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
