As I am sure you already know, vegetable broth is a kitchen staple when cooking any vegetarian or vegan meal. So I am always in the search for the best vegetable broths out there. However, I find that so many of the store bought brands are flooded with sodium and usually have an overpowering tomato flavor.
The flavor of tomato heavy broths can definitely alter the flavor of your dish. So, my mother and I decided we should really stop wasting money on boxes of vegetable broth and start making some of our own. We also quickly found that making our own at-home broth allowed us to get the most out of the produce we were buying. Because you don’t need “pretty” vegetables in your stock, we could use all the parts of our vegetables that we usually throw out! After all “Waste not want not.”
This is the basic ingredient list but I will be honest, it does change a little bit each time according to what vegetables we have in the house. Once you get the basic recipe down, you will be able to get adventurous and try different variations or as I do, just use whatever ya got!
A key to this recipe is to make sure you save the stems to almost all of your vegetables!! So, start saving your mushroom stems. Instead of just taking them off and throwing them away when you use your mushrooms, keep them to the side in a small container and you can start to build your broth veggies throughout the week. Also-if you use cilantro or even flat leaf parsley save the stems. They are full of flavor and nutrients and bring such a bright fragrance to the broth. Since you will be straining these vegetables out, you do not need to worry about their appearance!
- 3 very large potatoes (any kind you have)
- mushroom stems or if you do not have the stems you can use 2 large portobello caps, roughly chopped
- 1 large onion, cut into quarters
- 3-4 cloves of garlic, crushed
- 3 large carrots, chopped in half
- a large bunch of fresh kale
- 1 teaspoon of salt
- 1.5 teaspoons of black pepper
- 8 cups of purified water
In a large pot or dutch oven, on medium/high heat, pour all of your vegetables. Then add in your salt and pepper and mix. Cover your vegetables with the 8 cups of purified water. Reduce the heat to low and cover your pot. Allow the broth to slowly cook down for a minimum of 4 hours or as long as your patience can take. You can check on it occasionally to stir or just to bask in the delicious aromas. Otherwise, you can continue on with your day and just let the vegetables do all the work!
***If wanting to speed up the recipe you can bring this mixture to a boil then cover and reduce to a simmer for 2-3 hours.
This broth has become a weekly necessity in my house. It is super simple and will accent any meal so nicely without it overpowering the flavors you are trying to create. Homemade vegetable broth should become as much of a staple in our houses as “chicken broth” is. It is so simple and we all typically have the ingredients in our houses already. So why not make the most of what we are buying and be able to control what we our putting into our bodies?
I hope this recipe helps you and allows you to better utilize the entirety of your delicious produce! Now go start making some broth!