Vegetable Broth

Total Time:Prep: 45 min. Cook: 1-3/4 hours

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

TEST KITCHEN APPROVED

Vegetable Broth

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Yield:5-1/2 cups
Prep:45 min
Cook:1 hour 45 min
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Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, cut into wedges
  • 2 celery ribs, cut into 1-inch pieces
  • 1 whole garlic bulb, separated into cloves and peeled
  • 3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 8 cups water
  • 1/2 pound fresh mushrooms, quartered
  • 1 cup packed fresh parsley sprigs
  • 4 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon whole peppercorns
  • 1 bay leaf
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Directions

  1. 1
    Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour.
  2. 2
    Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts

1 cup: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 105mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.
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