Best 2 Basic Vegetable Broth Recipes

Whether you're looking for a flavorful base for your favorite soups, stews, and sauces, or simply want a nutritious and hydrating drink, creating a basic vegetable broth at home is a versatile and rewarding culinary skill. With just a few simple ingredients and a bit of time, you can craft a savory and flavorful broth that can enhance a variety of dishes and provide a healthy boost to your meals.

Here are our top 2 tried and tested recipes!

BASIC VEGETABLE BROTH

Basic Vegetable Broth image

Provided by Molly O'Neill

Categories soups and stews, appetizer

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

Ingredients

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

Steps:

Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

BASIC VEGETABLE BROTH (SLOW COOKER)

Basic Vegetable Broth (Slow Cooker) image

A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.

Provided by queenbeatrice

Categories Stocks

Time 6h10m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 carrots, chopped
2 celery ribs, chopped
2 onions, unpeeled, chopped
1 large tomatoes, chopped
3 garlic cloves, halved
1/2 cup mixed mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon peppercorn
2 bay leaves

Steps:

Place all ingredients in slow cooker with 7 cups water.
Cook on low heat until vegetables are tender, about 6 hours.
Strain into large bowl, pressing vegetables to extract liquid.
Let cool 30 minutes.
Refrigerate uncovered until cool.
Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Tips:

Choose fresh vegetables: Try to use the freshest vegetables you can find for the best flavor. When possible, buy organic vegetables to avoid pesticides and chemicals.
Roast the vegetables: Roasting the vegetables before adding them to the broth adds a deep, rich flavor. You can roast the vegetables in the oven or on a grill.
Use a variety of vegetables: Don't be afraid to experiment with different types of vegetables. Some good options include carrots, celery, onions, garlic, leeks, fennel, and tomatoes.
Add herbs and spices: Herbs and spices can add a lot of flavor to vegetable broth. Some good options include bay leaves, thyme, oregano, basil, parsley, rosemary, and peppercorns.
Let the broth simmer for a long time: The longer you simmer the broth, the more flavor it will have. Simmer the broth for at least 30 minutes, or up to several hours.
Strain the broth: Once the broth is done simmering, strain it through a fine-mesh strainer to remove any solids. You can also use a cheesecloth-lined colander.
Store the broth: Vegetable broth can be stored in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Vegetable broth is a versatile and flavorful ingredient that can be used in a variety of dishes. It's a great way to add flavor to soups, stews, sauces, and gravies. You can also use vegetable broth to cook rice, pasta, and vegetables. Making vegetable broth is easy and inexpensive, and it's a great way to use up leftover vegetables. So next time you're looking for a healthy and flavorful ingredient, reach for vegetable broth.