Making vegetable broth is one of those things that’s really easy to do, but most of us don’t do it. We use vegetable broth in a lot of my recipes. Making your own vegetable broth is so easy, and it tastes so much better too.
Unlike meat-based broths, there’s no skimming off fat, and you don’t need to keep the pot on the stove for hours either. But it does require a little bit of advance planning or at least the luck of having the right scraps: onions, celery, and carrots. That’s your starting point, but from there, you can tailor your broth to what you’re going to be using it for by adding spices like sprigs of thyme and parsley.

1 tbsp. olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 c. water
vegetable scraps (2-3 cups is a good amount)
2 bay leaves
A few sprigs of parsley and thyme
Salt and pepper to taste (omit these if you’re making stock).

Heat olive oil in a large Dutch oven or stockpot over medium heat. Add garlic, onions, celery, and carrots. Cook until softened (about 5 minutes), stirring often. Add water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.


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