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Homemade Vegetable Broth in Jars ready to put away
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4.50 from 2 votes

How to Make Homemade Vegetable Broth

Makes about 8 cups of broth.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Component
Cuisine: Vegan, Gluten Free
Keyword: vegetable broth, homemade
Servings: 8 servings.
Calories: 72kcal


  • 2 tablespoons olive oil
  • 2 leeks , trimmed, coarsely chopped and well-washed
  • 5 carrots (about 1 #) scrubbed and coarsely chopped
  • 2 large yellow onions , chopped (OK to leave skins on)
  • 2 stalks celery , including leaves chopped
  • Thick peel of 1 scrubbed organic potato (see note)
  • Cloves of one bulb of garlic , skins on, smashed
  • 1 whole guajillo chile , optional (see note)
  • 2 bay leaves
  • ½ bunch flat-leaf parsley , coarsely chopped
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns
  • 1 1/2 to 2 teaspoons fine sea salt
  • 3 quarts cold water


  • Heat the oil in a large wide pot over medium-high flame and sauté the leeks, carrots, onions, and celery, stirring frequently, until the vegetables are well browned.
  • Add the remaining ingredients and the water to the pot. Bring to a boil, lower the heat, and simmer, uncovered for about 45 minutes.
  • Place a colander over a bowl and strain the broth. Discard the vegetables. (see note)
  • Line the colander with cheesecloth or a paper towel (or use a fine sieve), and strain a second time.
  • Store the broth in the refrigerator for up to 3 days, or in the freezer for up to 3 months.


  • Save the potato (covered with water) for another purpose, perhaps a soup made with this broth.
  • Mild guajillo chiles add color and unique flavor; one chile in 3 quarts of water contributes no discernable heat. If not using a chile, add another ½ teaspoon black peppercorns.
  • Don’t let the broth sit with the “spent” vegetables—they’ve done their job—strain right away.


Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Sodium: 105mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6740IU | Vitamin C: 6.9mg | Calcium: 34mg | Iron: 0.7mg