Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Homemade Vegetable Broth

Scott Phillips

Yield: Yields 6 to 7 cups

Use this savory broth in place of chicken broth in any recipe.


  • 6 medium carrots, chopped
  • 3 medium celery stalks, chopped
  • 1 large yellow onion, chopped
  • 1 medium leek (including dark-green parts), chopped
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 tsp. fresh thyme leaves or 1 tsp. dried
  • 1 dried bay leaf
  • 1-1/4 tsp. sea salt
  • 1 tsp. black peppercorns

Nutritional Information

  • Nutritional Sample Size per cup
  • Calories (kcal) : 15
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 490
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 2


  • Combine all of the ingredients in a 6-quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 minutes. Strain the broth through a colander, then once more through a fine sieve. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial