Vegetable and Herb Broth
Elevate your culinary game with this hearty and aromatic Vegetable and Herb Broth, a versatile recipe perfect as a base for soups, stews, or sipping on its own. Packed with the natural flavors of fresh onions, carrots, celery, garlic, and an optional umami kick from mushrooms, this homemade broth is infused with the herbal goodness of parsley, thyme, bay leaves, and black peppercorns. Sautéed in olive oil for a rich depth of flavor, the broth is simmered to perfection, allowing the ingredients to meld beautifully. Not only is it easy to make in under an hour, but it's also a healthy and eco-friendly solution to repurposing vegetables, easily customizable for your needs. Store it in your refrigerator or freezer for a wholesome, all-natural kitchen staple that enhances any dish.
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Recipe Information
Ingredients
- 2 medium onion
- 3 medium carrots
- 3 stalks celery stalks
- 4 cloves garlic cloves
- 1 bunch fresh parsley
- 6 sprigs fresh thyme
- 2 leaves bay leaves
- 1 tablespoon black peppercorns
- 1 cup mushrooms (optional, for added umami)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 12 cups water
Instructions
Peel and roughly chop the onions, carrots, and celery into large chunks.
Smash the garlic cloves with the side of a knife and remove the skins.
In a large stockpot, heat the olive oil over medium heat.
Add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften and develop a light golden color.
Add the smashed garlic cloves and optional mushrooms to the pot. Cook for an additional 2 minutes, stirring occasionally.
Add the water, parsley, thyme, bay leaves, black peppercorns, and salt to the pot. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and allow the broth to simmer uncovered for 35-40 minutes. Skim off any foam that rises to the top as needed.
Taste the broth and adjust seasoning with additional salt if necessary.
Place a fine-mesh strainer over a large bowl or another pot. Carefully strain the broth to remove the solids, pressing gently on the vegetables with a spoon to extract as much liquid as possible.
Let the broth cool slightly before storing. The broth can be used immediately or refrigerated for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months.
Nutrition Facts
Calories |
70 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 333 mg | 7% | |
*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.
