Easy Vegetable Broth
Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 10 minutes mins
Fresh, vibrant, and so easy to make! This homemade Vegetable Broth is a great plant-based alternative to other broths and it tastes so much better than anything you can buy.
4 large carrots cut into 1 inch chunks 4-5 stalks celery cut into 1 inch chunks 1 large onion cut into eighths 4 large mushrooms quartered 7-8 medium tomatoes 2-3 corn cobs 5 cloves garlic peeled ½ cup olive oil 6-8 sprigs thyme 4 bay leaves ⅛ cup whole peppercorns 1 Tablespoon salt or to taste 6 quarts water
Heat oven to 375 degrees.
Toss carrots, celery, onion, mushrooms, tomatoes, corn cobs, and garlic with olive oil.
Spread on a baking sheet.
Roast for 30 minutes, stirring every 10 minutes.
Place vegetables in a 12 quart stock pot.
Add thyme, bay leaves, peppercorns, salt, and water.
Bring to a boil.
Reduce heat.
Cook until reduced by half, about 1 ½-2 hours.
Strain out vegetables.
You can use this as a great plant-based alternative for so many dishes.
This recipe can easily be doubled to make more or halved to make less.
You can use about an 1/2 of a teaspoon of dried thyme to substitute for fresh.
You can easily freeze this recipe for later use.
Serving: 1 cup Calories: 159 kcal Carbohydrates: 14 g Protein: 3 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Trans Fat: 0.001 g Sodium: 768 mg Potassium: 487 mg Fiber: 4 g Sugar: 6 g Vitamin A: 5682 IU Vitamin C: 18 mg Calcium: 65 mg Iron: 1 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.