← Back to Search Results
Basic Vegetable Broth Recipe-3490

Photo by:
Comments: 0


Good-quality commercially prepared vegetable broths are available, but if you make your own, then you know exactly what's in it and you can control the amount of added salt. For a slight sweetness, add whole cloves or star anise along with the bay leaf—remember to remove these before using the broth.

Yield: Makes about 6 cups
Prep time: 5 Minutes
Cooking time: About 1 Hour


  • 1 tablespoon olive oil
  • 1 large sweet onion such as Vidalia, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 carrots, trimmed, peeled, and coarsely chopped
  • 3 cloves garlic, with skins on, crushed with a side of a chef's knife
  • ¼ teaspoon salt
  • ¼ cup coarsely chopped fresh parsley
  • 1 bay leaf



1. In a large saucepan, heat oil over medium heat. Add onion, celery, carrots, garlic, and salt and cook, covered, stirring occasionally, until slightly softened, about 5 minutes. Add 8 cups water, parsley, and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour.

2. Strain stock through a fine-mesh sieve placed over large bowl. Gently press the solids with a rubber spatula or back of a large spoon to squeeze out juices. Discard solids.

3. Use stock as is, or for a more concentrated flavor, boil to reduce by one quarter to one half.


Serving Suggestions: Use in any of your own recipes that call for chicken or beef broth. For a practically instant soup, warm some of this stock, then add small cubes of firm tofu.  

Make-Ahead Tip: Broth can be refrigerated for up to three days or frozen for up to a month. If you make concentrated stock, for easier storage, pour it into ice cube trays, freeze, then pop out the cubes and store them in a freezer bag in freezer. Several cubes are the beginning of a soup, and two or three can be used for steaming vegetables.

© 2006 David Ricketts

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

12kcal (1%)
2mg (0%)
0mg (0%)
42mcg RAE (1%)
0mg (0%)
52mg (2%)
0g (1%)
1g (2%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
nigella-express Nigella Express
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
west-coast-cooking West Coast Cooking
by Greg Atkinson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?