Easy Vegetable Broth Recipe (2024)

FAQs

What not to put in vegetable broth? ›

INGREDIENTS TO AVOID IN HOMEMADE VEGETABLE BROTH

This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren't going to do anything bad to the broth, but they're not going to help it either. Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage.

Herbs add the “umami” to the soup, in my opinion. I went with fresh thyme, parsley, and rosemary and a bay leaf for good measure. And for even more depth of flavor? Tomato paste and nutritional yeast!

This easy vegetable broth recipe is a great kitchen staple to have in your fridge or freezer to add to all kinds of recipes. Cheaper than the boxed veggie broths you find in the store, it is also a great way to use up vegetable scraps or almost gone veggies.

If you are going to sub water for stock, McKinnon suggests adding salt and herbs (like thyme, bay leaves, and rosemary) to your water to compensate for the lost flavor.

Some vegetables just don't taste great in a stock! Cruciferous vegetables will get funky tasting, and seemingly mild vegetables like zucchini, green beans, and bell peppers can get bitter if simmered for too long.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

Add bright, fresh flavor to vegetable broth

To brighten any soup, stock, or broth, a splash of lemon juice or vinegar is always a good idea. A splash of white wine is never a bad thing either, but stay away from anything too oak-y, and simmer the broth for a few minutes to give the wine a chance to get comfortable.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Vegetables to Avoid When Making Vegetables Stock

Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

How long does homemade vegetable broth last? ›

Storing and Using Homemade Vegetable Stock

Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months.

Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings. Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables.

Vegetable Stock Recipe Ingredients

Onions, shallots, or leeks: Aromatic alliums add a savory depth and sweetness to stock. They provide a rich umami flavor that forms the base of the broth. Garlic: Infuses the stock with a robust and pungent flavor. Adds a hint of spiciness and earthiness, enhancing the overall taste.

Usually when a recipe calls for vegetable stock it's because they want a more neutral taste. Water is good. Tomato juice is OK, too. or V8. But usually I would use water, or chicken stock.

If it tastes bitter to you, there are a couple of ways to fix it. Consider adding one to four tablespoons of unsalted butter. Add one at a time, melt it in, cook for two minutes and taste.

Foods in the Brassica family, such as collards, are too strong for stock/broth and can impart a bitter taste. Corn doesn't add a lot of flavor and can make the stock/broth cloudy. Excellent for making stock/broth. Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy).

Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!

Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown. Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.

Vegetables to Avoid When Making Vegetables Stock

Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.