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Homemade Vegetable Broth is a delicious, economical way to add flavor to your recipes
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5 from 1 vote

Recipe: Homemade Vegetable Broth

Recipe By: Bruce Bradley
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: and Broths, Chilis, Soups
Servings: 12 cups

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.


  • 1 tablespoon olive oil
  • 1 1/2 cups fresh mushrooms finely chopped (about 4 ounces) (optional but please see notes)
  • 1 1/2 cups onion finely diced (about 1 large)
  • 1- 1 1/2 cups carrots finely diced (about 2 medium carrots)
  • 1 1/2 - 2 cups green onions chopped (about one medium bunch, green tops included)
  • 1 cup celery finely diced (include some leaves if possible)
  • 7-9 cloves garlic minced
  • 3 tablespoons fresh parsley chopped (dried parsley works too)
  • 1 teaspoon dried thyme leaves or about 6 sprigs of fresh
  • 2 bay leaves
  • 1 teaspoon salt
  • 8 cups water


  • Heat oil over medium heat in a 6-quart pan.
  • Add all the vegetables, garlic, parsley, thyme, and bay leaves.
  • Cook over medium heat for 8-12 minutes, stirring frequently until the vegetables are soft and starting to brown.
  • Add the salt and water. Warm the broth to a gentle simmer over low heat, and cook uncovered for about 30 minutes.
  • Strain through a cheesecloth lined colander, and discard vegetables.


We recommend using organic ingredients when possible.
Mushrooms add a tremendous amount of savory, umami flavor to broth. While they're definitely optional, I think they make a much heartier, richer-tasting broth. This is especially important if the broth is going to play a more important role in flavoring the final dish.