Homemade Vegetable Broth Herbs (Printable)

Fragrant broth made from fresh vegetables and herbs, ideal for enhancing soups and dishes.

# What You Need:

01 - 2 large carrots, peeled and chopped

02 - 2 celery stalks, chopped

03 - 1 large onion, quartered

04 - 1 leek, cleaned and sliced

05 - 1 parsnip, peeled and chopped (optional)

06 - 3 cloves garlic, smashed

07 - 1 small bunch fresh parsley

08 - 2 sprigs fresh thyme

09 - 2 bay leaves

10 - 6 sprigs fresh dill or 2 sprigs rosemary (optional)

11 - 10 black peppercorns

12 - 1 teaspoon salt, adjust to taste

13 - 10 cups cold water

01 - Wash, peel, and chop all vegetables as specified.

02 - Place vegetables, herbs, peppercorns, and salt into a large stockpot.

03 - Pour in cold water and bring to a gentle boil over medium-high heat.

04 - Reduce heat to low, partially cover the pot, and simmer for 1 hour.

05 - Periodically skim off any foam that rises to the surface during simmering.

06 - Remove the pot from heat and let the broth cool briefly.

07 - Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or pot, discarding solids.

08 - Taste and adjust salt if necessary. Use immediately or cool completely before storing.

01 -

It transforms humble vegetables into liquid gold that tastes miles better than anything from a box.
Once you've tasted homemade broth, you'll find yourself making it every few weeks just to have it on hand.
It's foolproof enough for a beginner but sophisticated enough to impress in any dish.

02 -

Don't let the broth boil aggressively or it will turn cloudy and taste somehow thin—a gentle simmer is everything.
Strain it carefully and patiently; rushing this step makes the difference between crystal-clear broth and murky liquid.

03 -

Save all your vegetable scraps in a freezer bag—they make excellent broth when you have enough, and nothing truly goes to waste.
Freeze broth in ice cube trays so you always have small portions ready to add richness to single servings of soup or sauce.