Make your own vegetable broth – for free!

February 6, 2012 by Lauren

I really dislike spending tons of money on groceries. BUT, I do love to eat. Ha.
I've heard of people making their own homemade chicken broth and realized I could totally make my own vegetable broth! So I googled a few recipes, combined them, and made up my own tutorial & recipe.


DIY Vegetable broth:

  • Short easy (1 step) version: Cook vegetables in 8ish cups of water for an hour or so.
  • Other short easy (2 steps) version: Cook vegetables in the pot for 5-10 minutes, then add 8ish cups of water and cook for an hour or so. The veggies will give off a stronger taste (supposedly) if you cook them before you add water.

Then strain the liquid and discard the veggies. Or, if you cut them up small, you can leave them in the stock and eat ‘em.

That’s it! You now have homemade vegetable broth. It’s ridiculously easy. Should I rename that to be my blog name? Because if anything’s complicated I’m usually not blogging on it.

 

OK. About your vegetables. DO NOT BUY VEGETABLES JUST FOR THIS BROTH! Instead: buy the veggies you normally do. If you peel a carrot, stick the peels in a container in the freezer. If you cut off the leafy part of celery, stick it in the freezer. Only needed half of that onion? Freeze the other half. Then pull all these out once you have a good stash and want some veggie stock.
NOTE: Some veggies freeze weird. Their texture won’t be the same, but their taste mostly will be the same. If you plan on using the veggies in the broth for soup or something, don’t use frozen ones. But if you’re gonna strain the veggies out, then you can use frozen ones. I didn’t use anything frozen – everything I had was from this week. If you use tons of veggies weekly, you won’t need to freeze any.

What I used this time:
Celery
Onion
Carrots
Broccoli stem (supposedly you shouldn’t add broccoli to veggie broth, but who said I ever follow the rules? & my broth turned out great!)
Rosemary

Other things you can add:
Green onions
Garlic (who ever has any garlic left they need to get rid of?!? Garlic never lasts long in our house)
Fresh herbs! parsley, thyme, bay leaves
Leek
Mushrooms
Tomatoes

SO. Now you have all this broth. You can use it right away. Or you can freeze some and have it ready for later.


I froze mine in awesome ice cube trays! When I need some broth, I just chuck in a couple of ice cubes. It is helpful though to know how much a cube is though:

2 ice cubes = 1/4 cup liquid (from my ice cube trays. Measure yours!)

 

 

 

 

 

 

Done. Never buy vegetable broth again! Ever! And never throw away veggie scraps!


11 Comments »

  1. Sydney says:

    I do this regularly as well – sometimes save chicken bones and tendons and scraps to go in there and make chicken stock :)

    You can also add eggshells for calcium. Just make sure you strain them out!

  2. Laura Marshall says:

    I like to make everything from scratch and this one I have now put in my receipe box. Thanks for the reminder of how easy it really can be to use what you have at home to make something so great!

  3. Janice says:

    I keep what some call a trash bag….like your idea but it is the trash parts of veggies you would throw away, ie: onion peels, roots and that first layer if you should pull it off and just trash it, celery and yes, I too keep and use broccoli stems … hasn’t hurt me any. I’ve made just veggie broth and then when Thanksgiving comes around, make turkey broth with the carcass,my trash bag from freezer and any meat not eaten. Love making stuff from scratch at home. Love your blog.

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  7. jennie says:

    just wondering does the vegetable broth not get bad tasting freezer burn when its sitting in those ice trays for a few days or longer?

  8. Silver says:

    Been making ‘garbage’ soup for years, the only think I have found that does not seem to work in it thus far is peppers, not sure but makes the whole thing taste awful to me, great idea about the egg shells though thanks.

  9. leti says:

    This will be so useful cuz its a pain the butt to have to search for vegetable buillon cubes

  10. Lisa says:

    Way past time I start sowing this! I ll pst again with any ‘fun’ ingredients that add another something special. Thank you for the recipe!

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