Soups & Broths

The Only Vegetable Broth You Will Ever Need

November 1, 2019

Fall is in full swing, and that means loads of comforting and warm recipes to keep you cozy through the coming cold months. Some of my favorite recipes require broth. These include soups, sauces, gravy and rice. One of the easiest types of broth to make is a vegetable broth. Take some vegetables, seasonings, water, and you have yourself delicious broth that you can use for many different meals. This vegetable broth recipe makes 12 cups, and you can freeze for up to a month.

I love this recipe because it is a healthier alternative to the broths you can buy in the store, and by that I mean you know exactly what is going into your broth, because you are making it from scratch. I would also like to say that even though I have used specific vegetables and herbs in this recipe, you are totally able to add some of your own favorite vegetables to this broth, this is a really easy recipe to make your own. So get in the kitchen, get your veggies and let’s get cooking!

Let’s make this vegetable broth!

Cut up all your vegetables into large chunks and set aside. Sautee onions until fragrant and add the rest of the vegetables and garlic. Continue cooking for one minute. If you have left over vegetable scraps that are still good, you can use them for this recipe!


Add the herbs and stir. Then add water. Bring to a boil. Cook for 1 hour. Strain.

Thanksgiving will be upon us soon, and you can use this broth to make yourself an amazing vegetable gravy if you are looking for a substitute for turkey gravy.


The only vegetable broth you will ever need

  • Author: Lynnette
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 12 cups 1x


This is a delicious, easy, and healthier alternative to store bought vegetable broths. This broth is perfect for soups, sauces, and many other wonderful home cooked meals! 



  • 2 bunches of cleaned carrots– approximately 12 carrots, chopped
  • 2 bunches of celery, copped
  • 2 yellow onions, copped
  • 1 head garlic, peeled and copped
  • 8 sprigs of fresh rosemary
  • 1 tsp ground thyme
  • 1 ½ tsp salt
  • 2 tsp pepper
  • 4 ½ qt water
  • 8 bay leaves
  • Olive oil


  1. In a large pot heat 1 tbsp of oil
  2. Sautee’ onions until fragrant
  3. Add celery and carrots, cook for 2 minutes
  4. Add garlic to pot, cook for 1 minute, stirring constantly
  5. Add water, salt, thyme, pepper and bay leaves
  6. Bring to a boil then reduce heat to a simmer.
  7. Simmer for 45 minutes.
  8. Strain broth, and use for next meal, or freeze up to 1 month.


*You can store this broth in the refrigerator for up to a week, and in the freezer for up to one month.

*A great way to reduce waste is to use left over vegetable scraps that are still good to make this recipe, it saves you money, and you don’t have to waste those wonderful vegetables!

  • Category: Broths and Sauces
  • Method: Stovetop
  • Cuisine: American

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