Homemade Vegetable Broth Herbs (Printable)

A savory vegetable blend infused with fresh herbs, creating a wholesome aromatic flavor.

# What You Need:

→ Vegetables

01 - 2 medium carrots, chopped into large chunks
02 - 2 celery stalks, chopped into large chunks
03 - 1 large onion, quartered
04 - 1 leek (white and light green parts only), sliced
05 - 1 medium parsnip, chopped into large chunks
06 - 2 cloves garlic, smashed

→ Fresh Herbs

07 - 1 small bunch fresh parsley
08 - 4–5 sprigs fresh thyme
09 - 2 sprigs fresh rosemary
10 - 2 bay leaves

→ Seasonings

11 - 10 whole black peppercorns
12 - 1 ½ teaspoons salt, or to taste

→ Liquids

13 - 8 cups cold water

# How-To:

01 - Wash all vegetables thoroughly. Chop carrots, celery, parsnip, and onion into large chunks. Slice the leek into rounds, using only the white and light green parts. Smash the garlic cloves with the side of your knife.
02 - Place a large stockpot over medium-high heat. Add all prepared vegetables—carrots, celery, onion, leek, parsnip, and garlic—into the pot.
03 - Add the parsley bunch, thyme sprigs, rosemary sprigs, bay leaves, whole black peppercorns, and salt to the vegetables in the pot.
04 - Pour in 8 cups of cold water, ensuring all ingredients are fully submerged. Bring the mixture to a boil over medium-high heat.
05 - Once boiling, reduce heat to maintain a gentle simmer. Cook uncovered for 1 hour, occasionally skimming any foam that rises to the surface with a ladle.
06 - Remove the stockpot from heat. Set a fine-mesh sieve or cheesecloth over a large bowl or container. Pour the broth through the sieve, discarding all solids.
07 - Taste the broth and adjust salt if needed. Let cool completely before refrigerating or freezing. Store in airtight containers.

# Expert Tips:

01 -
  • It turns humble vegetables into liquid gold that elevates everything it touches
  • The freezer-friendly nature means you always have homemade broth ready for impromptu soup nights
  • You control exactly what goes into it, no mysterious ingredients or excessive sodium
02 -
  • Never boil vigorously once the broth starts simmering, which makes it cloudy and can develop bitter off-flavors
  • Do not press down on vegetables when straining or your beautiful clear broth will become cloudy
  • Liquid reduces during simmering, so start with a bit more water than your final amount needed
03 -
  • Save vegetable trimmings in the freezer and when you have enough, make a scrap broth for a zero-waste approach
  • The timing guideline is not strict, but simmering longer than 90 minutes can make the broth bitter and less clear

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