Best 9 Worlds Greatest Vegetable Broth Recipes

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Craving a nutritious and flavorful homemade broth that elevates your culinary creations? Look no further! This comprehensive guide will take you on a delightful journey to discover the "World's Greatest Vegetable Broth" recipe. Whether you're a seasoned chef looking to expand your repertoire or a beginner seeking to master the art of broth-making, we've got you covered. In this in-depth article, we'll unveil the secrets to creating a rich, savory, and versatile vegetable broth that will transform your soups, stews, sauces, and more. Get ready to embark on a taste sensation that will leave your palate craving more!

Let's cook with our recipes!

WORLD'S GREATEST VEGETABLE BROTH



World's Greatest Vegetable Broth image

This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Provided by Tom West

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Yield 8

Number Of Ingredients 13

1 pound celery
1 ½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove leaves and tender inner parts of celery and set aside.
  • Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  • Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  • Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

WORLD'S GREATEST VEGETABLE BROTH



World's Greatest Vegetable Broth image

This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them!

Provided by Allrecipes Member

Categories     Broth and Stocks

Time 2h

Yield 8

Number Of Ingredients 13

1 ½ pounds sweet onions, peeled and cut into wedges
1 pound tomatoes, cored and quartered
1 pound carrots, cut into 1-inch pieces
1 pound green bell pepper, cut into 1-inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
1 pound celery, cut into 1-inch pieces
1 bunch fresh parsley, chopped
3 cloves garlic
6 whole black peppercorns
3 whole cloves
1 bay leaf
1 gallon water

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
  • Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
  • Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
  • Strain broth into a large bowl, reserving vegetables for another use.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

VEGETABLE BROTH



Vegetable Broth image

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 5-1/2 cups.

Number Of Ingredients 13

2 tablespoons olive oil
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
8 cups water
1/2 pound fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 bay leaf

Steps:

  • Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

MOLLY O'NEILL'S VEGETABLE BROTH



Molly O'Neill's Vegetable Broth image

Provided by Molly O'Neill

Categories     lunch, one pot, soups and stews, appetizer

Time 2h30m

Yield Four cups

Number Of Ingredients 7

2 heads celery root, rinsed and coarsely chopped
2 large leeks, cleaned and coarsely chopped
2 medium onions, peeled and coarsely chopped
4 carrots, coarsely chopped
2 gallons cold water
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Combine the celery, leeks, onions, carrots and water in a stockpot. Bring the water to a boil over high heat. Lower the heat and simmer until the broth reduces to 1 gallon, about 1 1/2 hours. Strain through a sieve lined with cheesecloth. Pour it into a saucepan and reduce it to 4 cups, about 45 minutes. Strain. Season with the salt and pepper.

WORLD'S GREATEST VEGETABLE BROTH



World's Greatest Vegetable Broth image

This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them!

Provided by Tom West

Categories     Broth and Stocks

Time 2h

Yield 8

Number Of Ingredients 13

1 ½ pounds sweet onions, peeled and cut into wedges
1 pound tomatoes, cored and quartered
1 pound carrots, cut into 1-inch pieces
1 pound green bell pepper, cut into 1-inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
1 pound celery, cut into 1-inch pieces
1 bunch fresh parsley, chopped
3 cloves garlic
6 whole black peppercorns
3 whole cloves
1 bay leaf
1 gallon water

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
  • Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
  • Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
  • Strain broth into a large bowl, reserving vegetables for another use.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

VEGETABLE BROTH



Vegetable Broth image

Provided by Barbara Kafka

Categories     soups and stews

Time P2DT40m

Yield Three and one-half cups

Number Of Ingredients 4

1 medium onion, peeled and quartered
3 ribs celery, cut into 2-inch pieces
6 ounces white cabbage, cored and cut into wedges
1 bay leaf

Steps:

  • Place the onion, celery and cabbage in a food processor and process until coarsely chopped.
  • Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Add four cups of cold water and the bay leaf. Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes.
  • Remove from the oven and uncover. Strain through a fine sieve. With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve.
  • Cool the broth. Store, covered, in the refrigerator for up to two days, or freeze.

Nutrition Facts : @context http, Calories 4, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 0 grams

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

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

DAVID TANIS'S VEGETABLE BROTH



David Tanis's Vegetable Broth image

Provided by David Tanis

Categories     easy, weekday, soups and stews

Time 45m

Yield 6 cups

Number Of Ingredients 7

1 small onion, peeled and halved
3 or 4 scallions
3 garlic cloves, sliced
1 small celery stalk
1 small carrot, peeled and chopped
1 bay leaf
1 thyme branch

Steps:

  • Put all ingredients in a large saucepan. Cover with 7 cups water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Strain.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 0 grams

ROASTED VEGETABLE BROTH



Roasted Vegetable Broth image

Provided by Molly O'Neill

Categories     easy, side dish

Time 4h

Yield Two cups

Number Of Ingredients 8

1 teaspoon vegetable oil
8 large carrots, peeled and cut into large pieces
2 large onions, peeled and quartered
2 turnips, halved
1 clove garlic, peeled
1 clove
1 sprig fresh thyme
1 teaspoon grated ginger

Steps:

  • Preheat the oven to 400 degrees. Lightly oil a baking pan or cast-iron skillet and line it with the carrots, onions, turnips and garlic. Roast, turning frequently for 45 minutes to an hour to caramelize well. Remove from oven.
  • Place the vegetables in a soup pot. Add 1 cup of cold water to the roasting pan, scrape well with a wooden spoon and drain what remains into the soup pot.
  • Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
  • Add the ginger. Allow the broth to sit for one hour and strain. Discard the vegetables. The broth will keep in the refrigerator for up to one week. It can be frozen for up to two months.

Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use a variety of vegetables. The more variety you have, the more flavorful your broth will be. Some good options include carrots, celery, onions, leeks, garlic, tomatoes, mushrooms, and herbs like thyme, rosemary, and bay leaves.
  • Roast your vegetables before adding them to the broth. This will caramelize the sugars in the vegetables and give your broth a deeper flavor.
  • Use filtered or spring water. Tap water can contain minerals that can affect the taste of your broth.
  • Don't boil your broth. A gentle simmer is all that is needed to extract the flavor from the vegetables.
  • Let your broth cool completely before straining it. This will allow the flavors to meld together.
  • Store your broth in the refrigerator for up to 5 days, or freeze it for up to 6 months.

Conclusion:

Vegetable broth is a versatile and flavorful ingredient that can be used in a variety of dishes. It is a great way to add flavor and nutrients to soups, stews, sauces, and gravies. With a little planning and effort, you can easily make your own vegetable broth at home. So next time you are looking for a healthy and delicious way to add flavor to your cooking, give vegetable broth a try.

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