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Easy Homemade Vegetable Broth
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
This easy recipe for vegetable stock uses all the scraps in your freezer to form an easy, freezable basis for all your recipes
Course: Basics
Servings: 8 Cups
Author: Cristina
  • 1 onion
  • 3 large carrots
  • 3 stalks celery
  • 8 cups of water
  • 1 tbsp vegetable oil
  • 2 cups kitchen vegetable scraps (any peels/ends/stems collected and washed)
  • 2 tbsp garlic powder
  • pinch each of salt and pepper
  • 1 tbsp oregano
  • pinch of thyme
  • Optional Additions: A bay leaf , parsley, basil, soy sauce, anything you want that will tailor it to the recipe you’re using it for.
  • A Note on Vegetable Scraps:
  • - DO NOT include asparagus , Brussels sprouts, cauliflower or broccoli
  • - Make sure they are clean and edible!
  1. Cut vegetables and scraps into large pieces and add to pot on stove. Cook in oil until soft and brown on the edges.
  2. Add water and herbs to the same pot and bring everything to a boil.
  3. Lower temperature and leave to simmer for 1 hour.
  4. Once time is up, strain vegetables out of the pot and let the broth cool to room temperature (unless you are using it immediately).
  5. Homemade Vegetable broth will keep in the fridge 3 days or freezer for 3 months. Use in your favourite soups, stews and recipes!