Homemade Vegetable Broth Herbs (Printable)

Fragrant and wholesome broth made from fresh vegetables and herbs, perfect for enhancing dishes or sipping.

# Ingredient List:

→ Vegetables

01 - 2 large carrots, peeled and chopped
02 - 2 celery stalks, chopped
03 - 1 large onion, quartered
04 - 1 leek, cleaned and sliced
05 - 1 parsnip, peeled and chopped (optional)
06 - 3 cloves garlic, smashed

→ Herbs and Aromatics

07 - 1 small bunch fresh parsley
08 - 2 sprigs fresh thyme
09 - 2 bay leaves
10 - 6 sprigs fresh dill or 2 sprigs rosemary (optional)
11 - 10 black peppercorns
12 - 1 teaspoon salt (adjust to taste)

→ Liquids

13 - 10 cups cold water

# Directions:

01 - Wash, peel, and chop all vegetables as specified.
02 - Place vegetables, herbs, peppercorns, and salt into a large stockpot.
03 - Pour in cold water and bring mixture to a gentle boil over medium-high heat.
04 - Reduce heat to low, partially cover, and simmer for 1 hour.
05 - Skim off any foam that forms on the surface during simmering.
06 - Remove from heat and allow broth to cool briefly.
07 - Strain through a fine-mesh sieve or cheesecloth into a separate container, discarding solids.
08 - Taste and adjust salt if needed. Use immediately or refrigerate after cooling completely.

# Expert Tips:

01 -
  • You control every flavor note, which means goodbye to those mysterious ingredients on store-bought labels.
  • A pot of this broth becomes the secret weapon in your kitchen, turning ordinary soups and grains into something people actually ask you about.
  • It costs almost nothing but tastes like you spent hours planning the menu.
02 -
  • Cold water matters—it draws flavors out more gently than hot water, which is why your broth will taste more complex and less one-note than if you rushed it.
  • Don't skip skimming the foam in the first few minutes, or your broth will taste cloudy and muddy instead of clear and inviting.
  • The salt adjustment at the end is non-negotiable—taste it before you use it, because every palate is different, and store-bought broth has trained us to like more salt than we probably realize.
03 -
  • Keep your vegetable scraps (carrot tops, celery bottoms, onion skins) in a bag in the freezer, then use them to make broth on a day when you don't feel like shopping—it's resourceful and tastes just as good.
  • If your broth looks cloudy instead of translucent, it's still delicious, but next time make sure your heat stays low and gentle from the start.

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