Homemade Vegetable Broth - Karyl's Kulinary Krusade
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Homemade Vegetable Broth


  • Mild vegetables (red/yellow onion, garlic, scallions, carrots, celery, mushrooms, etc.)
  • 1-2 bay leaves
  • 1/2 Tablespoon black peppercorns
  • 1/2 Tablespoon canola oil or vegetable oil


  • I use vegetable scraps (skins, ends, pieces, etc). I collect scraps in a Ziploc bag in the freezer. When the bag is full, it's time to make broth. Of course, you can use whole vegetables as well. Just cut them into chunks, make sure to keep the skin on
  • Remove scraps from freezer and put into large bowl. Allow to thaw for about an hour
  • In a large pot, add oil and heat over medium heat. Add vegetables, and lightly saute for 3-4 minutes
  • Add enough water to cover vegetables. Add bay leaves and black peppercorns. Bring water to boil, reduce to low simmer
  • Simmer vegetables for about an hour, depending on how deep you want the color to be. The vegetables will rise, so stir occasionally to extract as much flavor as possible
  • When the broth is at your desired color, remove pot from heat and allow to cool for about 15 minutes
  • Strain vegetables through a fine mesh strainer into a large bowl. Do this in batches so you strain out as much broth as you can. Discard the vegetables when they are strained
  • Allow broth to cool completely. Pour broth into ice cube trays and put into freezer until frozen. Remove cubes from tray, and put into another Ziploc bag in the freezer for storage
  • 5-6 cubes will make about 1/2 cup of broth. I put the cubes into a glass measuring cup and melt in the microwave for 3 minutes