Making Delicious Homemade Vegetable Broth

October 19, 2016
You know I am still working on discovering and implementing ways to living a life that is plain and simple. It just so happened that while I was at market the other day I overheard two ladies discussing the benefits and uses of vegetable broth.
Well, their conversation got me to thinking about how I should be making my own vegetable broth instead of buying it. I'm pretty sure living with intent and simplicity can begin with vegetable broth too!
Vegetable broth can be a little pricey, tasteless and watery,  while homemade is always tastier, richer and of course more economical.


I use vegetable broth in so many of my recipes, it adds a robust flavor to stews, gumbos, chowders roasts, rice, quinoa and stir-fry.
I have a favorite Dutch oven that I use to sauté my vegetables in and then I simmer the stock for a few hours to enhance the flavors for a full-bodied and rich vegetable broth.
These Dutch ovens really do work well, as they don't boil away the moisture.
Those heavy pots and lids just hold all of that goodness in.

I highly recommend them and just look at the colors they come in!
(Thanks to my kiddos for this awesome pot!)

So, you see I have the garden and the pot, so the world is my oyster!
Jemma's kitchen- orange- stock pot- flowers- savory vegetable



Keep in mind the dish you will be using your broth in.
Savory and Sassy or Mild and Moderate.
Savory and Sassy add extra onions, leeks, and garlic, robust herbs such as chives, tarragon, basil, oregano and if you dare some jalapenos too!

Mild and Moderate just a smidgen will do and of course not a single jalapeno.


The Recipe For Delicious Homemade Vegetable Broth.

yield: When served as a broth alone- 1 cupprint recipe

Delicious Homemade Vegetable Broth

prep time: 1 hourcook time: 3 hourtotal time: 4 hours
Dairy free, wheat free, gluten free, low sodium, vegan, vegetarian, low fat, sugar conscious.


Homemade Vegetable Broth Ingredients
  • 1-2 sweet Vidalia onions-chopped
  • 1 small bunch of leeks-chopped
  • 1/2 bunch of celery-chopped
  • 4 cloves of garlic-chopped
  • 1 small bunch of carrots- chopped
  • 6 ripe tomatoes-diced
  • 2 small seeded jalapenos (optional)-diced
  • 1 gallon of water
  • 1 tablespoon whole peppercorns
  • 5 tablespoons good olive oil


Instructions for Homemade Vegetable Broth
  1. Heat olive oil in dutch oven over medium heat (until it reaches about 240 degrees-well below smoke point) Add all the vegetables except tomatoes and sauteed until tender-crisp, stirring frequently. When they are tender add water, tomatoes and peppercorns bring to a vigorous boil. Simmer over low heat for 2-3 hours. If you don't like any chunks in your broth drain with a fine mesh sieve and once again with cheesecloth. Cool and refrigerator up to 3 days.
Created using The Recipes Generator

How Long Will This Vegetable Broth Keep?

You can keep it in your refrigerator between 3-4 days.
You can freeze it for 4-6 months.


Homemade vegetable broth is really good for you and a fantastic alternative to getting your
healthy dose of veggies in your diet.
(Do you know that some people do not eat their vegetables!)
Sort of like a V-8 but so much better....laughing just a little.

More Ideas On Infusing Veggies in your Diet
How to cook fresh peas

Homemade Jalapeno Jelly
Thank you for joining me today!

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  1. I like to use broth to cook with fresh veggies. I basically fry vegetables in a pan with broth and then sometimes add in a little meat. Much better than using oils or butter. Even though everything is just better with butter. Saving this recipe you made it sound so easy to make and I have veggies in the garden that would add some zest. Thanks for the recipe always enjoy stopping by your blog. Living simpler is so nice - loving a real food lifestyle.

    Carole @ Garden Up Green

  2. I've made my own chicken stock but not vegetable stock. Thanks for the recipe. It sounds so good and will perfect in some of my fall soups.

  3. Oo! Thanks for the recipe! I am pinning and saving this so I can make my own! Thanks for sharing.

  4. Pinning this! I am sure this has so many health benefits plus being frugal. Thanks for sharing!

  5. I make my own stock too. I also make homemade chicken stock. I love my red heavy duty stock pot.

  6. I like making my own stock (veggie, chicken or beef), too. When I don't have the time or necessary ingredients, I do keep organic broths on hand (usually Pacific brand).

  7. This is such a good idea. Paul doesn't eat chicken broth at all and he can sniff it out a mile away. I replace everything that calls for chicken broth with vegetable broth. You are right - some are tasteless. I think using veggies that are about to be too old might be a good plan for me. Might keep me from wasting so much.

  8. Well now sweet Jemma I need to make some homemade broth! And I really want that POT sitting on top of your stove! Is that a Rachel Ray product? The recipe sounds simple and easy enough. Ooh...I can smell that broth making right now. Hugs and blessings, Cindy

  9. I never buy vegetable broth because it is so much more expensive than chicken broth. I never thought to make my own! Thanks for the recipe. I love the recipe form you used too!

  10. Thanks for a really good post, Jemma. I like the variations to consider and it is getting to be soup season here in the north when good broth is a necessity!

  11. Yum! Great recipe! I usually don't make soup but you've inspired me Jemma! Pinning!

  12. GMTA! :) I was just thinking today that I'm not eating enough vegetables daily. I was out and about & suddenly starving so I stopped at a restaurant and ordered veggies! This broth sounds wonderful ~ thank you for sharing the recipe! So much flavor in this and store bought is truly tasteless and full of sodium. Anything with jalapenos and garlic has to be good!

    Have you made bone broth? That's another healthy alternative that I'm thinking of trying.


  13. I have never made my own but this looks doable and yummy!! :)

  14. Making your own stock / broth is such a great idea.
    Thanks for sharing your recipe here

    All the best Jan

  15. What a great idea to make your own vegetable broth, Jemma. I have a Le Crueset Dutch oven just like yours, only mine is red.
    Happy Friday to you!

  16. This sounds wonderful Jemma. We must be on the same page, I just made a big batch of herb soup stock ;) Have a lovely weekend!

  17. I'm thinking I need to get a le cruset pot too. I u dears tans everything tastes better in them :) I make chicken stock often, but rarely vegetable stock. This looks amazing!

  18. Lovely recipe for making your own stock. It is so much better. Living the simple life is great! I can almost smell the lovely aroma of it cooking. Totally satisfying as well. xo

  19. Having this simmering on your stove for 3 or 4 hours must make the house smell wonderful! I make my own turkey broth from our Thanksgiving turkey and Christmas turkey. It lasts through the winter in the freezer and we use it regularly. Your veggie broth sounds yummy. I'll sometimes make a veggie broth, but I've always used the slightly fading veggies in the fridge ... just what I had on hand. Makes a great addition to soups & stews. Happy cooking Jemma :)

  20. Hi Jemma,
    I make my own broths all the time but when there is none frozen in the freezer I reach for an organic low sodium, no preservative already made one. Always one to go the extra step to insure good health and purity in our home, glad you posted this Jemma - hopefully you have inspired some home cooks.

  21. Thank you for sharing another delicious recipe. You are such a good influence! (I do eat my veggies, but feed some people who don't...)


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