Homemade Vegetable Broth Herbs (Printable)

Fragrant broth crafted from fresh vegetables and herbs, ideal for soups, risottos, or sipping warm.

# What You’ll Need:

→ Vegetables

01 - 2 large carrots, peeled and chopped
02 - 2 celery stalks, chopped
03 - 1 large onion, quartered
04 - 1 leek, cleaned and sliced
05 - 1 parsnip, peeled and chopped (optional)
06 - 3 cloves garlic, smashed

→ Herbs & Aromatics

07 - 1 small bunch fresh parsley
08 - 2 sprigs fresh thyme
09 - 2 bay leaves
10 - 6 sprigs fresh dill or 2 sprigs rosemary (optional)
11 - 10 black peppercorns
12 - 1 teaspoon salt, adjust to taste

→ Liquids

13 - 10 cups cold water

# How to Prepare:

01 - Wash, peel, and chop all vegetables as indicated.
02 - Place vegetables, herbs, peppercorns, and salt into a large stockpot.
03 - Pour in cold water and bring to a gentle boil over medium-high heat.
04 - Reduce heat to low, partially cover, and simmer for 1 hour, skimming foam occasionally.
05 - Remove from heat and let cool briefly; strain broth through fine-mesh sieve or cheesecloth into a container, discarding solids.
06 - Taste and adjust salt as necessary. Use immediately or cool completely before refrigerating or freezing.

# Expert Advice:

01 -
  • It turns kitchen scraps and humble vegetables into liquid gold that makes everything taste better.
  • You control the salt and flavor, so it never tastes flat or overly processed like store-bought versions.
  • It fills your home with a warm, herbal aroma that feels like a hug on a cold day.
  • It freezes beautifully, so you can pull out homemade broth anytime you need it.
02 -
  • Never let the broth come to a rolling boil or it will turn cloudy and taste bitter instead of clean and sweet.
  • Roasting the vegetables first adds a deeper, almost caramelized flavor that makes the broth taste like it came from a restaurant kitchen.
  • Always start with cold water, not hot, because it pulls more flavor out of the vegetables as it slowly heats.
03 -
  • Save vegetable scraps like onion skins, carrot peels, and celery leaves in a freezer bag and use them to make broth whenever the bag is full.
  • Add a splash of white wine or a squeeze of lemon at the end to brighten the flavor and make it taste more vibrant.
  • If you want a darker, richer broth, roast the vegetables with a drizzle of olive oil until they're caramelized before simmering.

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