Homemade Vegetable Broth | The Recipe Critic

Have you ever made Homemade vegetable broth? It’s incredibly easy to make and great for using leftover veggies. The key is not to overcook the veggies, which can lead to a bitter broth.

How to Make Homemade Vegetable Broth

Unlike meat broths that take hours of simmering, this vegetable broth recipe is ready in about an hour. If you simmer the veggies for too long, they will start to get bitter.

1. Add Veggies to a Large Pot: Heat the olive oil in a large stock pot over medium heat. Add celery, onions, carrots, and garlic cloves to the pot, then cook for 4-5 minutes. Make sure you wash all of the veggies before adding them to the pot!
2. Cold Water: Add cold water until the vegetables are covered.
3. Cook: Add the parsley, thyme, bay leaves, salt, peppercorns, and paprika, then bring to a light boil. Once boiling, reduce the heat to medium-low and then simmer for 45-60 minutes. Strain out the solids, then store the broth in an airtight container in the fridge for up to a week.
4. Option to Blend: Instead of straining out all of the vegetables, you can blend them smooth for a thicker, richer broth or soup base.

Ways to Use Vegetable Broth

There are so many great ways to use homemade vegetable broth! It’s a good swap for meat-based stocks and adds a light, savory flavor to dishes. Try it in some of my favorite recipes!