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How to Make Great Vegetable Broth

Updated on February 4, 2014

It's easy, healthy, and delicious.

Homemade vegetable broth is easy to make and so much healthier and more flavorful than anything that you can buy in a supermarket. It's versatile, with uses that go far beyond making vegetable soup. Best of all, making homemade vegetable stock is as easy as throwing some vegetables and water in a pot.

Keep reading for detailed instructions for making your own homemade, vegetarian vegetable broth.

Vegetable broth recipe

Are you looking for a recipe for homemade vegetable broth? Well, here it is: Throw a bunch of vegetables (scraps, skins, whatever) in a big pot with some water, salt, and pepper, and let it simmer for a while. Then strain it.

You just made homemade vegetable broth.

It is so simple, useful, and economical that there really is no excuse for using a canned broth that tastes like little more than salt water, which is essentially what it is. Homemade vegetable stock can be used in soups, sauces, and lots of other dishes you may not have thought of. If you're dieting or just trying to eat better, you can use vegetable broth to add fat-free flavor and nutrition to almost any savory dish.

Keep reading for details on how to make it, what to do with it, and why you should bother.

No, really, what is the recipe for vegetable broth?

Still not sure? Here it is, step by step.

  1. Use a very large pot, preferably a stockpot.
  2. Put in just about any vegetables at all. You don't need to chop them unless they won't fit in the pot. In most cases, you don't even have to peel them, because the skins are loaded with flavor and vitamins, and texture will not be an issue when the finished product is strained. Refer to this list for more information on which vegetables to use.
  3. Take some garlic cloves, smack them with the side of a large knife to break them up a bit, and throw them in the pot, peel and all.
  4. Add salt, pepper, and any fresh or dried herbs you choose. I usually use a bunch of fresh Italian flat-leaf parsley.
  5. Pour in one gallon of water.
  6. Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally.
  7. Remove the pot from the heat and allow the broth to cool a little.
  8. Pour or ladle through a fine strainer, and you're done!
This makes enough broth for two pots of soup, but you can freeze it in smaller portions for other uses as described in this list.

fresh carrots
fresh carrots

Choose your veggies

You really can use any vegetables at all to make a great vegetable stock. I never make one without onions, celery, carrots, and mushrooms, but beyond that you can change it up to suit your needs and use up whatever you have on hand. Homemade vegetable broth is a great way to salvage any fresh vegetables in your refrigerator or pantry that are past their prime, and you also may want to vary your choices based on what you plan to do with a particular batch of broth.

  • Onions - Any kind, skins included. If they look dirty, remove the outermost layer of skin or wipe with a damp paper towel. Halve or quarter larger onions.
  • Celery - Include the leafy green tops. Cut the stalks just enough to fit them in the pot.
  • Carrots - No need to peel them. Just scrub them and throw them in, or use the ready-to-eat kind and dump in the whole bag.
  • Mushrooms - These are really good for making a richer, darker broth. I always use at least white button mushrooms in my vegetable broth, and I use portobellos when I want a darker broth, like for French onion soup.
  • Bell peppers
  • Parsnips
  • Spinach
  • Leeks - Be sure to cut them up and clean them, because they usually have a lot of dirt between the layers.
  • Tomato - A particularly good addition if you'll be using the broth for something like minestrone soup.
  • Fennel bulb - Halved or quartered, with greens.
  • Turnips - Cut in large pieces.
  • Zucchini
  • Just about any vegetable scraps - Potato peel, broccoli and cauliflower stems, green bean ends.
For extra flavor, try adding fresh herbs or wine.

Save Your Scraps!

Many readers have made the excellent suggestion to keep all your vegetable scraps in a Ziploc bag in the freezer. Whenever you have some trimmings while cooking, add them to the bag. When the bag is full, throw them in a pot with some fresh vegetables and make up a batch of vegetable broth!

Equipment Needed

You probably have everything you need for this veggie broth recipe with the possible exception of a stockpot and strainer. There is really no way around the strainer, but you could make broth in smaller batches if your pot is not large enough for lots of vegetables and a gallon of water.

Farberware Classic Stainless Steel 16-Quart Covered Stockpot
Farberware Classic Stainless Steel 16-Quart Covered Stockpot

Obviously, a stockpot is ideal for making stock. You can spend a lot less or a lot more than the cost of this pot depending on your budget. Generally, a more expensive pot will have a tight-fitting lid and a heavier bottom, which provides more even heat and less tendency to burn.

 
Polder KTH-1009-75 9 Inch Round Footed Strainer, Stainless Steel
Polder KTH-1009-75 9 Inch Round Footed Strainer, Stainless Steel

In a pinch, you can use a colander to strain the broth, but a strainer with a fine mesh will make for clearer broth.

 
Tovolo 14-inch Blue Silicone Solid Spoon
Tovolo 14-inch Blue Silicone Solid Spoon

Any spoon that is long enough to reach into a large stockpot will do, and I usually use a long wooden spoon. This blue silicone spoon also comes in red.

 
Furi Rachael Ray Gusto-Grip Basics Line 7-Inch Cook's Knife
Furi Rachael Ray Gusto-Grip Basics Line 7-Inch Cook's Knife

Use a large, sharp knife for safer cutting when prepping the vegetables.

 
Pyrex 6022369 Storage 14-Piece Round Set, Clear with Blue Lids
Pyrex 6022369 Storage 14-Piece Round Set, Clear with Blue Lids

Depending on how you plan to use the finished broth, you will need some storage containers in various sizes. Make sure the containers are freezer-safe if you will not be using all the broth within a couple days.

 
Image: aopsan / FreeDigitalPhotos.net
Image: aopsan / FreeDigitalPhotos.net

It's not just for soup...

There are lots of uses for vegetable stock besides making soup. Here are a few.

  • Add some vegetable broth to a roux for a flavorful white sauce.
  • Cook rice with broth instead of water for added flavor, and you can cut back on high-calorie gravy or butter.
  • Add broth to mashed potatoes in place of some or all of the milk for a diet-friendly alternative with extra nutritional value.
  • Freeze broth in an ice cube tray and grab a cube or two for thinning sauces.
  • Sauté mushrooms in a few tablespoons of butter or olive oil. Stir a few tablespoons of flour into some broth and boil it for a minute with the mushrooms for a quick mushroom sauce for pasta or grilled meat.

canned vegetable broth
canned vegetable broth

Why not just use a can of broth from the grocery store?

I've been known to use canned broth, but it just doesn't compare in flavor to homemade. Canned broth is loaded with sodium, and it tastes like it. Homemade vegetable broth has all of the vitamins and flavor of the vegetables you put into it and nothing else. Making your own broth also makes good use of scraps and unused fresh vegetables that would otherwise end up in the garbage. You can make a huge batch of broth in less than two hours and freeze it, and you'll have it on hand whenever you want to throw together a quick soup or healthy side dish.

Personally, I find it rewarding to transform a pile of vegetables I wouldn't otherwise eat into a delicious, fresh soup, and you just can't get that from a can at the grocery store.

Share your tips and favorites here!

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    • juliannegentile profile image

      Julianne Gentile 9 years ago from Cleveland, Ohio, US

      What a lovely lens! It's nice to have fresh vegetable broth on hand for a variety of recipes.

    • profile image

      anonymous 9 years ago

      Must admit, one thing I have never tried, and now I have no excuse! - Kathy

    • profile image

      RebeccaB 9 years ago

      Nice idea for a lens, keep up the great veggie success! 5 Stars all the way! More Veggie Recipes

    • profile image

      containergardening 9 years ago

      Great Vegetable Lens!

      If your interested in learning how to grow those fresh vegetables. Come check my lens out!

      Thanks a lot,

      Simon

    • profile image

      anonymous 9 years ago

      great dish thankyou

    • profile image

      Oosquid 9 years ago

      Oh yes, this information is just what I'm looking for. I'm not actually a vegetarian but I have high cholesterol so your lens is perfect. Thanks for making it. 5 stars.

    • KimGiancaterino profile image

      KimGiancaterino 9 years ago

      This sounds so good! We just got a new stove and pots, and I can't wait to make a big batch of veggie broth.

    • RuthCoffee profile image

      RuthCoffee 9 years ago

      I've made my own a few times, it certainly makes a difference when you're making soup. If I buy at the store I usually get stock instead of broth. Very nice lens!

    • Piksychick profile image

      Piksychick 9 years ago

      I love this lens and the simplicity of the recipe. My kind of cooking! You're right about the sodium content in store bought broth. There's usually enough sodium in one can to kill a horse.

    • EelKat13 profile image

      EelKat13 9 years ago

      great lens... I've been a veggie since 1982

    • Jenafern profile image

      Jenafern 9 years ago

      great info! I've been looking for a vegetable broth recipe - Thanks!

    • dyllen profile image

      dyllen 9 years ago

      This is good solid home made cooking for fingerlicking good broth!!! Welcome to the 'Soups - Great Food - Recipes and Chefs' Group

      ( https://hubpages.com/food/groups-soups )

      5 stars for your great lens!

    • profile image

      motherrath 8 years ago

      I just finished totaling up the sodium in my "healthy" veggie soup, OH DEAR! So I googled how to make vegetable broth and ended up here. Absolutely great! I can't wait to make some. thank you, thank you

    • profile image

      anonymous 8 years ago

      Making broth out of fresh garden veggies is better than canned broth because it hasn't been processed with preservatives yet. Use veggies from your own garden for your garden recipes and vegetable broth to ensure you get all the flavor and nutritional value!

    • Dianne Loomos profile image

      Dianne Loomos 8 years ago

      I love making homemade turkey broth and having it on hand. Nice lens.

    • mosdiva profile image

      mosdiva 8 years ago

      That's great...I'm gonna try your French Onion recipe!

    • jfield profile image

      jfield 8 years ago

      Great lens--I almost always make my own broths/stocks, mainly so I can control the sodium.

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      We love our homemade broth although it is almost always chicken broth. We have roast chicken for supper often on Sunday night and before the dishes are even done, the broth is simmering away on the stove! Great lens on a yummy subject!

    • aka-rms profile image

      Robin S 8 years ago from USA

      This delicious lens is today's feature at www.cabaretsquidoo.com!

    • Meloramus profile image

      Meloramus 8 years ago

      Some brilliant ideas here and a great way to use up veg in the fridge. I find shop-bought soups too salty so always looking for new recipes.

    • profile image

      anonymous 8 years ago

      This a great alternative to broth that has MSG or any derivatives in it that is not healthy.

    • profile image

      anonymous 8 years ago

      The only thing I would add to this is a kind of guideline on the veggie to water ratio. I tried this and there weren't enough veggies and it was very weak broth until I basically boiled it down for a couple of hours. I made this for my niece who is allergic to everything and it was nice to have a very flexible base. Thank you!

    • profile image

      anonymous 8 years ago

      I am going to try this, thanks. I have been looking for a vegetable broth that does not contain harmful preservatives/MSG. It seems to be impossible, even in the organic section!

    • profile image

      anonymous 8 years ago

      Brilliant! I was in search of some way to use the vegetables in my fridge that are just past their prime, and had not thought of this. I always buy stock in a box to use in rice, beans, and soups. This is a much better way, and so easy it's ridiculous. I'll definitely be making stock today and freezing it for future use.

    • profile image

      anonymous 8 years ago

      maybe a very silly question..but what do i do with the veggies afterwards? just trow them away?

    • profile image

      anonymous 8 years ago

      I love this idea and will be making my own broth soon. I have to echo the first post, if I don't use skins and what not, any suggestions as to what to do with the veggies? I don't want to be wasteful? Maybe a silly question, but any suggestions are welcomed!

    • profile image

      anonymous 8 years ago

      I really like broths. What about amounts though? Two cups of celery might over power the same amount of other things.

    • freaknoodles1 profile image
      Author

      freaknoodles1 8 years ago

      [in reply to curious] I just throw them away. I'm not an expert on composting, but I believe if you've only used water and veggies you could use them for that. Making the broth takes all the flavor and nutrients out of the vegetables, so I don't think it's all that wasteful to throw them away at that point.

    • freaknoodles1 profile image
      Author

      freaknoodles1 8 years ago

      [in reply to Bob Fisher] "I really like broths. What about amounts though? Two cups of celery might over power the same amount of other things."

      True, but I think it all depends on personal preference and what you plan to do with the finished broth. I like that each batch has a different flavor, and I just wing it on the amounts. That's one of the advantages over using store-bought broth, which makes everything taste the same. Thanks for commenting!

    • profile image

      anonymous 8 years ago

      I keep my trimmings when I have broccoli, cauliflower or cabbage and add that to stock pot

    • profile image

      anonymous 8 years ago

      Love it!! Made my first batch of broth last night while I made a Cauliflower and Potato soup. I just used everything left over (don't be afraid of the skins guys- just imagine what they must use in store bought!). I know that the Barefoot Contessa would be so proud of me....Thanks!!

    • profile image

      anonymous 8 years ago

      use the veggies to make a stew

    • profile image

      anonymous 8 years ago

      cooool.

    • profile image

      anonymous 8 years ago

      Another thing which are only good for stocks are leek leaves. They're way too tough to eat, but will add leek flavor to your stock.

    • profile image

      anonymous 8 years ago

      [in reply to shannon

      Shannon can you tell me where you found your potato and cauliflower soup? I tried typing that in a search and 4000 came up. That would take forever. thanks

    • profile image

      anonymous 8 years ago

      I drink a cup of vegetable broth instead of coffee. Great way to start the day (or anytime) I add some crushed red peppers to give it a zip. No salt (the celery takes care of that). Try it! You'll love it.

    • Mickie Gee profile image

      Mickie Goad 8 years ago

      Love your lens! I, too, adore soup!

    • RolandTumble profile image

      RolandTumble 8 years ago

      Yum! I'm not a vegetarian, but this sounds great. 5*, favorite & lensrolled to my foodie lenses.

    • profile image

      anonymous 8 years ago

      Great resource - thanks for the information :-)

    • profile image

      seegreen 8 years ago

      Hi, I just wanted to let you know that I have added your lens to my tasty vegetarian recipes lens. http://www.squidoo.com/tasty_vegetarian_recipes

    • Mike ha profile image

      Mike ha 8 years ago

      Looks like a great recipe. Can't wait to try it

    • profile image

      anonymous 8 years ago

      I always drink vegetable broth!

    • SusanDeppner profile image

      Susan Deppner 8 years ago from Arkansas USA

      So simple yet so profound. You’ve made my mouth water! Congratulations on your new purple star!

    • PromptWriter profile image

      Moe Wood 8 years ago from Eastern Ontario

      We all need to fit in a extra veggie. Great lens. Congratulations on the purple star!

    • Kiwisoutback profile image

      Kiwisoutback 8 years ago from Massachusetts

      We've been using chicken broth more lately instead of oils and butters, but this sounds even better. Congratulations on the purple star!

    • profile image

      anonymous 8 years ago

      can i ask something? what's the cheapest recipe for low sodium high potassium food? thanks

    • CherylK profile image

      Cheryl Kohan 8 years ago from Minnesota

      Very, very nice...I'm adding this to the Featured Lenses module on my new Impromptu Cooking-Soup lens! A perfect fit. Thanks.

    • profile image

      anonymous 8 years ago

      what's the best way to freeze this?

    • Gypzeerose profile image

      Rose Jones 7 years ago

      Yes this reminds me to renew an old habit. I like to put slightly spent veggies and herbs in the freezer until I have enough to make a pot.

    • profile image

      anonymous 7 years ago

      [in reply to sugar] Anything with potatoes would be high in potassium as long as the skins aren't removed.

    • profile image

      anonymous 7 years ago

      hey, thanks for making this great website! now i know how to make broth.

    • profile image

      anonymous 7 years ago

      Your easy-going attitude inspired me to just open up the fridge and start combining veggies and spices. I used leftover corn, plus red onion, carrots, garlic, rosemary, allspice, thyme, sage, & sea salt. When the broth was ready, I used added a cup of red lentils, a little curry, and an extra onion, simmered 20 minutes & pureed it to make a lovely golden lentil soup. Delicious!

    • CherylK profile image

      Cheryl Kohan 7 years ago from Minnesota

      Very nice lens!

    • profile image

      anonymous 7 years ago

      Really GREAT! article on vegetable stock.

    • profile image

      anonymous 7 years ago

      Use a pressure cooker and reduce your cook time from 2hrs to 20 min.

    • profile image

      anonymous 7 years ago

      i just made this with some rice, it was fab! thank u so much! it was so good every one wanted seconds!

    • profile image

      anonymous 7 years ago

      In the recipe you state that there's no way to get around using a colander. I use a piece of cheesecloth to wrap the veggies and tie it tight before dropping it into the pot. when I'm done I jus squeeze the bundle a bit, untie the cloth (I launder it and use it again), and toss the scraps in the compost.

      If you're not sure yet about composting, you could bury them in a little hold in the flower bed where they will become fertilizer; basically the same thing.

      I recommend using organic, unbleached cheesecloth since you'll be boiling it right down into your food.

      I gather my veggie scraps constantly, always putting them into a big ziploc bag whch I store in the freezer. When it's full, it's time to make broth! And don't forget that you can add stuff you might not want to eat, like the greens and stems from carrots, beets, turnips, etc.

    • profile image

      anonymous 7 years ago

      @anonymous: I do something similar with knee high nylons. I do a lot of soups and they are a must in my kitchen because I can just toss the whole thing away. Also great for boiling potatoes in the broth you are making for flavorful, healthy mashed potatoes.

    • profile image

      anonymous 7 years ago

      im a novice at cooking, what should one do to the vegetables once the broth is done? it sounds like a waste to throw them away..

    • profile image

      J_Edwards 7 years ago

      I love vegetable brother, even though I'm not that secure about my cooking skills. Still, I might try this out.

    • profile image

      anonymous 7 years ago

      @anonymous: i wanna know why people throw away the veggies, too. why can't i use them for something else? are all the nutrients in the broth and they are useless or something?

    • freaknoodles1 profile image
      Author

      freaknoodles1 7 years ago

      @anonymous: By the time you're done making the broth, the veggies are limp, mushy, and flavorless. You get a lot out of them, and they really have nothing left that's worth using.

    • profile image

      anonymous 7 years ago

      i recommend to use them veggies to enrich your veggie purees or creams or bolognese for instance. They may be limp but once you pass them through the blender it will help your dishes get more texture. Its forbidden in cooking to throw anything away!

    • AuthorNormaBudden profile image

      AuthorNormaBudden 7 years ago

      Hello Freaknoodles! I must say I find your username rather engaging. :)

      I stopped by to let you know that your purple star lenses are now featured at https://hubpages.com/community/purple-star-awards-

      Thanks for participating!

      Norma

    • hlkljgk profile image

      hlkljgk 7 years ago from Western Mass

      this is very helpful - thanks! lensrolled to my veg recipes lens

    • profile image

      MartinPrestovic 7 years ago

      Congrats on your getting a purple star! You do have a very enthusiastic way of telling people about what you know. It shows in your lenses. Been reading quite a few..and this, this one's my favourite!

    • profile image

      anonymous 7 years ago

      gaggeek How do you store leek stock and how long will it last?

    • profile image

      anonymous 7 years ago

      To do with all the leftover veggies once the soup is done: Puree them and add them back to the veggie stock (eliminating bay leaves if you used them) to add thickness to the stock. You can also use the puree to add to other dishes you make - spaghetti sauce, lasagna, etc, to avoid wasting them. :)

    • profile image

      PolyPak 7 years ago

      It seems easy enough! I usually try to load up on the veggies and let it stew as long as possible. That gets all of the flavor out of the vegetables, but you don't want to stew too long or you might burn the broth.

    • Louis Wery profile image

      Louis Wery 7 years ago from Sarasota, Florida USA

      Very helpful lens. Your suggestions will help me improve my way of making celery soup!

    • WindyWintersHubs profile image

      WindyWintersHubs 7 years ago from Vancouver Island, BC

      Congratulations on your Purple Star! Lensrolling to green veggies. Happy Spring! :)

    • profile image

      anonymous 7 years ago

      I love it...you have made it sound so easy that i cannot try it and use again and again. thank you I will definitely do this for this winter

    • profile image

      anonymous 6 years ago

      How do you freeze it? Bags, jars???

    • profile image

      thedancingemu 6 years ago

      Great lens, Freaknoodles! I'm a lacto-ovo vegetarian, and I've found that a great way to make a good, rich vegetable stock (tastes almost like chicken stock), is too toss a few hard boiled egg yolks in with the veggies, along with a little splash of soy sauce instead of using salt :)

    • profile image

      marsha32 6 years ago

      I've never tried a vegetarian broth

    • BarbRad profile image

      Barbara Radisavljevic 6 years ago from Templeton, CA

      I'm glad I found this lens. I have a few things in the frig right now that are ready for this. I'll have to try it.

    • profile image

      anonymous 6 years ago

      I checked out prices for organic vegetable broth in the grocery store and was shocked: $3.19 for a quart! I just used suggestions and made over a gallon of delicious stock, using the boiling water I had just set up for peeling my tomatoes. (I'm canning at the same time.) Everything for the broth came out of the garden except for the celery!

    • CherylsArt profile image

      Cheryl Paton 6 years ago from West Virginia

      I like your tips about the different vegetables.

    • Louis Wery profile image

      Louis Wery 6 years ago from Sarasota, Florida USA

      Thank you for reminding me of an easy way to stretch soup with delicious vegetable broth. You made a good point that this homemade broth is naturally low in sodium.

    • profile image

      anonymous 6 years ago

      Brilliant, finally some makes it easy. Why waste all of those veggie pieces. Love it.

    • profile image

      jgelien 6 years ago

      I love homemade soups and broths and they really are quick and easy to make. You are right about the canned broth having no flavor other than salt.

      Thanks for the wonderful tips and recipes.

    • KarenTBTEN profile image

      KarenTBTEN 6 years ago

      I used to boil down vegetables and make broth at a housing co-op where I lived.

    • aesta1 profile image

      Mary Norton 6 years ago from Ontario, Canada

      I always make chicken soup but not veggies. I will follow your recipe here. Looks easy.

    • EmmaCooper LM profile image

      EmmaCooper LM 6 years ago

      Useful stuff, thanks!

    • profile image

      anonymous 6 years ago

      really love this idea and already made one broth and it was great! i want to know for the future, when i am saving scrapes and veggies for my next broth in the freezer do i need to blanch them before i freeze them? or can i just throw them in there?

    • rwoman profile image

      rwoman 6 years ago

      Can't wait to try it!

    • howtocurecancer profile image

      howtocurecancer 6 years ago

      It looks delicious, Blessed by a SquidAngel.

    • profile image

      anonymous 6 years ago

      I just picked my carrots from the garden and I boiled all of my greens from the tops. They were lush and beautiful so I'm betting they are full of nutrients. I can't wait to use my broth this week!!

    • profile image

      scar4 6 years ago

      I hope this lens would gain more traffic. Super job!

    • profile image

      anonymous 6 years ago

      Thanks for the many possibilities making our own broth has opened up for us. Tried it immediately but instead of straining, we put about 1/3 of the cooked veggies in our VitaMix blender, pureed and added back to the stock. Had left over rice and chicken which we threw in and--WOW!! It was a huge hit with the whole family. Many thanks, Shannon

    • Mrmakingusmile LM profile image

      Mrmakingusmile LM 6 years ago

      The flavor of homemade broth

    • profile image

      TWOnline2 6 years ago

      sounds real healthy. i'd freeze a bunch for later.

    • profile image

      anonymous 6 years ago

      Hi, sounds good, I shall give it a go... But I'm just wondering if you can do anything with all the veges that have been strained from the stock - is there a way to re-use them at all, or pick some out and put back into the soup? Or have they basically lost all flavour to re-use???

    • profile image

      anonymous 6 years ago

      I've been having huge headache getting my kids to eat their greens. This recipe sounds like a great substitute. Thanks to my friend the cook Chiemi, i now are able to sneak some nutrients in them without them knowing heheheh... Pretty sneaky but i absolutely love it!!!

    • Kailua-KonaGirl profile image

      June Parker 6 years ago from New York

      Real good tips on making a flavorful homemade broth. Once the broth is finished, I strain the veggie scrapings out and throw them into the compost pile. What do you do with yours?

    • joanv334 profile image

      joanv334 6 years ago

      Thanks for sharing!

    • profile image

      anonymous 6 years ago

      If you add in chicken leftovers to the above recipe does this make chicken stock? And the same for beef?

    • joanhall profile image

      Joan Hall 6 years ago from Los Angeles

      It's so cool when you're just googling for information and you find a great lens from a lensmaster you didn't even know! Thanks for the recipe and nice to meet you!

    • Dianne Loomos profile image

      Dianne Loomos 6 years ago

      I like to make my own broth but mine usually contains meat. This one sounds very good.

    • profile image

      anonymous 6 years ago

      A friend of mine gave me the tip to freeze all the ends and pieces of vegetables in ziplock bags until I have enough for a broth. By the time I'm ready to make it, I have such a good variety that it's fun to see how it turns out. I agree with you, there's so much joy in turning these "unusable" pieces into something great. I can't believe I was throwing this stuff away before!

    • profile image

      anonymous 6 years ago

      Thank you very much for this share. I am currently a confused vegetarian lol... I decided to become an ovo-lacto vegetarian last month then decided to switch to ovo-veg then finally became a vegan then ate some meat during unavoidable occasions (most people around me do not know that I am a vegan) but I decided that if ever I would consume meat it should be organic only. The thought of being vegetarian came to my mind when I saw this video of animal cruelty that happens in poultries, piggeries, fisheries, etc. But I realized that not everyone practices such cruelty, so I do still consume sometimes organic eggs and chickens and recently tempted to eat commercial beef burger :(.

      Anyway, sorry if I am starting to annoy you people, the bottom line is I finally decided that I will pursue being a vegetarian most of the time for health reasons and for animal rights? Nonetheless, at some extent I would still consume poultry products as long as they are organic, though with my current situation (college student), I really find it hard to observe all of these, considering the fact that whenever I am with my friends who up to now are not aware of my desire of becoming a vegetarian. Lastly, I can say that most vegetarians and vegans will claim that I cannot be considered one of them if I will still continue to consume meat products regardless being organic, but I realized it does not matter if I don't fall into those categories since I have my own body and thinking, :) hence I can call myself simply a human who consumes vegetables most of the time but would still consume non-veg foods as long as the are organic.

    • profile image

      anonymous 6 years ago

      @anonymous: Such a great idea...thank you for sharing what was shared with you! I constantly throw out things a little too old or tops and bottoms of things (did it this morning!) now I know a better use! :)

    • profile image

      anonymous 6 years ago

      I love making my own stock. I use my pressure cooker and all i takes is 25mins! What a great tool for great use! Thanks for the advcie n yummy tips!

    • profile image

      lilyofthevalley1 6 years ago

      I've always wanted to make my own broth. I just never knew it was this easy! Thanks for the tips, I'll be making some yummy soup soon ;)

    • Bercton1 profile image

      Bercton1 6 years ago

      Very nourishing recipes for healthy eating..lovely broth

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      anonymous 6 years ago

      Wow this is the worst I have ever seen, you should ALWAYS peel the carrots and onions first!! eat an onion peel or carrot peel and then tell me you want that flavor in your stuck, it tastes bitter and terrible, plus do not use just any vegetable, stay away from dark green vegetables such as Broccoli and bell peppers, peas, spinach stuff like that, it will break down and discolor your stock and give it an unpleasant texture, root vegetables work best

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      anonymous 6 years ago

      What do you do with the vegetables when you are done? If you clean the vegetables and chop them can you just leave them in the broth for soup?

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      anonymous 5 years ago

      @anonymous: What a great idea!! I will start this immediately & thanks for this tip, too!

    • profile image

      anonymous 5 years ago

      @anonymous: LOL, at first I thought this was a joke....... I always eat carrots straight out of the fridge with the skins still on, they don't taste terrible at all!!?? Gives them a more rounded flavour not to mention healthier!!!!! Also who cares about the colour of the vegetable broth??? I think this recipe is very inspiring - one of the best (not the worst)!!

    • profile image

      anonymous 5 years ago

      Just wanted to say that garlic should never be added to broth or stock. It's actually a very common food allergy, and most people would not assume there is garlic in broth. Of course if you're a home cook, and know your guests allergies, then it is fine. But if you are a professional, you must NOT add garlic to broth or stock of any kind!

    • clouda9 lm profile image

      clouda9 lm 5 years ago

      I typed in homemade vegetable broth in Google and ta-da! there you were in the #1 spot...wtg! I've relied on store-bought veggie stock before...not anymore. Thanks for your great tips and tricks. *Blessed today

    • profile image

      anonymous 5 years ago

      Excellent article - I make my own veggie stock and chicken stock and keep several quarts in the freezer.

    • profile image

      Spasekweene 5 years ago

      @anonymous: I put the stalks from my broccoli in the broth and it is fabulous. I added whole peppercorns, onions, carrots, garlic, potato peels, celery (whole stalk) As well as fresh Rosemary and Sage (stems and all) from my garden. Also MANY renowned chefs will add the peelings and all from garlic and onions, carrots etc when cooking broths and certain roast dishes. Obviously you don't eat the peelings of the onions and garlic. Of course I wash everything. :))

    • profile image

      anonymous 5 years ago

      Thanks so much for your article! You make things the way I like to make them - as simply as possible. I feel like your article was written just for me. :) Going to make some now.

    • KarenTBTEN profile image

      KarenTBTEN 5 years ago

      I used to be the kitchen manager at a vegetarian housing co-op. We'd get big boxes of somewhat old produce and sometimes I'd boil quite a bit of it down to make broth. SquidAngel blessings.

    • profile image

      anonymous 5 years ago

      Thanks for the tips! I just finished cutting up our weekly snacking veggies and decided to give my own vegetable broth a swing instead of tossing the pieces. This article popped right up and now I'm enjoying the smells of my labor. :)

    • SaintFrantic profile image

      SaintFrantic 5 years ago

      Thanks.Nice veggies.

    • Lenskeeper profile image

      Lenskeeper 5 years ago

      Especially since I am a vegetarian, vegetable broth is always a handy thing to have around. Thanks for the lens...

    • TapIn2U profile image

      TapIn2U 5 years ago

      Hmm...I can taste the broth already. I always try to eat healthy as often as I could. Love this recipe. Can't wait to try it! Fantastic lens! Sundae ;-)

    • EnergizeYourLif profile image

      EnergizeYourLif 5 years ago

      Iâm glad that Iâve found your website. Thank you for sharing your talent and beneficial information with us. You are a bright light!

      http://energizeyourlifetime.com/

    • privresearch profile image

      privresearch 5 years ago

      cool lens!

    • profile image

      totalhealth 5 years ago

      this is a good way to put to put to use those veggies leftovers and a healthier alternative to canned broth. thanks

    • profile image

      anonymous 5 years ago

      fresh is key when it comes to cooking, gave your lens a 'thumbs up'.

    • hessa johnson profile image

      hessa johnson 5 years ago

      As a fellow vegetarian, I love a good broth. Thanks for this lens.

    • TheGourmetCoffe profile image

      TheGourmetCoffe 5 years ago

      Fresh is good and best way to go for personal health and well being! Thank you for sharing your insights.

    • TheBestGadgets profile image

      TheBestGadgets 5 years ago

      looks lovely. I have a veg stew recipe I always use a lot in the winter, and I've been thinking of doing now the weather is getting cold, but I might try this one instead!

    • cheech1981 profile image

      cheech1981 5 years ago

      i like to add a little cilantro in too...for cheap veggies and herbs i go to the local latino supermarket ...everything is 30% to 40% off what it costs in my regular supermarkets and fresher too

    • profile image

      patsarts 5 years ago

      @cheech1981: What a great idea! I also take the slightly wilted greens or edge-of-expiration-date veggies to the prodcue manager and he usually gives me a huge deal on them. He can't give them away according to the rules, but like ten cents a bunch.

    • OOPSY LM profile image

      OOPSY LM 5 years ago

      Very nice & informative lens! Great tips for recipes that call for broths. I've tweeted your lens!

    • JodiFromFlorida profile image

      JodiFromFlorida 5 years ago

      Useful lens, thank you!

    • lasertek lm profile image

      lasertek lm 5 years ago

      I would love to try making a vegetable broth.

    • GirlLovesNature1 profile image

      GirlLovesNature1 5 years ago

      That looks delicious. And what a gorgeous lens! All those fresh vegetables are making my mouth water. Thumbs up!

    • jasminesphotogr profile image

      jasminesphotogr 5 years ago

      Never even thought of this. I throw a lot of veggies away.

    • profile image

      NidhiRajat 5 years ago

      such an interesting thing to know!!!

    • profile image

      crazystargrl 5 years ago

      I love making vegetable broth. Great ideas and tips.

    • profile image

      brilliantfireworks 5 years ago

      your lens made me hungry :P

    • GirlGoingGreen profile image

      GirlGoingGreen 5 years ago

      I agree - home made is best. I like to first sauté some onion, garlic, leeks or other veggies with some spices with a little bit of olive oil to get some flavors going. It's an extra step, that you don't really need when you are in a hurry. If it's a thick soup I'm going for, I may blend the soup or just some veggies to thicken it and create a creamy texture (without the cream).

    • JoanieMRuppel54 profile image

      Joanie Ruppel 5 years ago from Keller, Texas

      Do you discard the boiled vegetables?

    • profile image

      HaroutA 5 years ago

      It's all about eating healthy. A diet high in vegetables is great for your body. Great lens!

    • RaverGoat profile image

      RaverGoat 5 years ago

      Broth sounds yummy. Great lens! :)

    • profile image

      BillSimmons 5 years ago

      This would be great for soups! Nice lens!

    • freaknoodles1 profile image
      Author

      freaknoodles1 5 years ago

      @JoanieMRuppel54: Yes. They're kind of gray and mushy and all used up when you're done.

    • profile image

      anonymous 5 years ago

      I've done this recently and it's REALLY good! Posted about it here: http://peaceful-plate.blogspot.com/2011/10/peacefu...

    • profile image

      RosemaryLucas 5 years ago

      I really must try this; great lens.

    • profile image

      Craftybegonia 5 years ago

      Sounds delicious and it must make a wonderful base for other things!

    • SummersSorbet profile image

      SummersSorbet 5 years ago

      Excellent lens - I really enjoyed this! I feel bad now for all the vegetables I threw away thinking they were useless. Never again! Great job, thanks!

    • ShareBeez profile image

      ShareBeez 5 years ago

      Thanks for this! I actually made homemade vegetable soup but with boxed vegetable broth lol...I will try it this way next time for sure!

    • elyria profile image

      elyria 5 years ago

      Nothing ever beats home-made, healthy version of vegetable broth. Great recipe!

    • mercin12 profile image

      mercin12 5 years ago

      It's always fun to throw a bunch of veggies in the pot. The taste is always slightly different and always great. Thanks for the how-to!

    • profile image

      LisaSmile 5 years ago

      Great lens. Love the recipes.

    • profile image

      anonymous 5 years ago

      I really love your recipes,i am also vegetarian(since birth)

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      TravelingRae 5 years ago

      I find that turnip really gives veggie broth a good flavour and is an essential ingredient. I don't put in cruciferous veggies (like broccoli, cabbage, cauliflower) because the amount of simmering needed to get good broth causes these veggies to lend a strong, sulfuric, scent to the broth. You've got some great tips in this lens (garlic!). :::blessed:::

    • Wissam LM profile image

      TOXIGON 5 years ago from Everywhere

      This is sure is tasty, and I am too hungry XP

    • NTxWriter profile image

      NTxWriter 5 years ago

      Your recipes sound delicious! So much better than commercial broth from a grocery store. I try to eat vegetarian at least part of the time so I'll try your ideas.

    • Bloomsandbugs LM profile image

      Bloomsandbugs LM 5 years ago

      This sounds doable! I'm gonna try!

    • profile image

      webmavern 5 years ago

      Great lens! As a veggie I practically live on vegetables and fruit. Where I live in Lincolnshire UK we grow much of the veg for the whole country so it's easy to buy and less expensive if purchased from the roadside. I gave up meat 7 years ago and don't miss it at all.

    • profile image

      ErHawkns7100 5 years ago

      Great information to have.

    • emmajowebster profile image

      emmajowebster 5 years ago

      greatr lens with some great advice! I agree - any vegetables can be used to create spontaneous broths!

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      HeartHalloween 5 years ago

      Thank you for this wonderful information! I usually make homemade soup at the beginning of the week, using organic vegetable broth. However, what you said about making your own broth using the parts of the veggies you wouldn't normally eat makes so much sense! I'm definitely going to try this! Thanks!

    • Sara Krentz profile image

      Sara Krentz 5 years ago from USA

      I don't know why I never thought to make my own before, but I will definitely try this - low sodium and no BPAs.

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      HuntAndFishGuides 5 years ago

      Making vegetable broth this way is 100 times healthier than the canned kind. Great lens.

    • profile image

      anonymous 5 years ago

      this is something simple that can also be made from things right out of the garden. Very healthy and delicious

    • JoyfulReviewer profile image

      JoyfulReviewer 5 years ago

      This is something I definitely plan to make. Thanks for a nicely informative lens!

    • benzwm021 lm profile image

      benzwm021 lm 5 years ago

      From one vegetarian to another, thanks for this info! I love soup and it should be an easy vegertarian meal, but so many are made with chicken or beef broth. It's so infuriating, Check out by animal-friendly lens at https://hubpages.com/animals/be-truly-cruelty-free and let me know what you think!

    • daphnedangerlov1 profile image

      daphnedangerlov1 5 years ago

      I love making my own broth. Soup is so much better with homemade! Usually I do it in the crockpot though, and I always use a green pepper along with whatever veggies are in the crisper!

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      River_Rose 5 years ago

      Thanks....great recipes !

    • Blackspaniel1 profile image

      Blackspaniel1 5 years ago

      Nice lens

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      anonymous 5 years ago

      I keep a large dish in the freezer. Every time I peel carrots/potatoes/onions/seed a green pepper/etc I save the parts I'm not cooking and throw them in the dish. Once it's full I have lots of ingredients on hand to make a nice big batch of vegetable broth to freeze :) I use to think people who did this were crazy when they could just open a can, but once I realized just how much salt and sugar were used in the foods at the grocery store, I started making my own everything - juice, condiments, you name it! A little extra work but my taste buds sure know the difference now!

    • Adriana Daniela profile image

      Adriana 5 years ago from New Market

      I always make my own: much tastier and healthier1

    • profile image

      anonymous 5 years ago

      Made my first batch of vegetable broth today, inspired by your recipe. It's delicious! Thank you! I look forward to trying your French Onion Soup recipe. :)

    • Greenwickpress profile image

      Greenwickpress 5 years ago

      Sounds like making meat broth, but with less cooking time. Nice.

    • profile image

      anonymous 5 years ago

      what do you do with all the vegetables after you've strained it

    • profile image

      anonymous 5 years ago

      @anonymous: That is an awesome idea Laura! I'll be looking for a large container for my freezer tonight!

    • profile image

      anonymous 5 years ago

      Great idea! I am a vegetarian and always have a hard time finding good vegetable broth! Thanks for the inspiration!

    • gardenermom profile image

      gardenermom 5 years ago

      A well-written and useful lens! Thanks!

    • hughgrissettsr lm profile image

      hughgrissettsr lm 5 years ago

      very tasty lens!

    • profile image

      miaponzo 5 years ago

      Simple but yummy recipe! Thanks! Blessed!

    • lyttlehalfpint profile image

      lyttlehalfpint 5 years ago from Canada

      Great lens, I can't wait to try some of these lens.

    • profile image

      Edutopia 5 years ago

      Broths and sauces are almost always very uncomplicated and easy to make and taste worlds apart from their store bought counterparts. A shame that more people don't take the time to make their own. A few hours on a Saturday or Sunday can give you enough to last the whole week!

    • parwatisingari lm profile image

      parwatisingari lm 5 years ago

      This is one of favorites too. I throw in some onions too.

    • JessyGene profile image

      JessyGene 5 years ago

      nice lens

    • pyngthyngs profile image

      pyngthyngs 5 years ago

      I am definitely going to add this to our kitchen file.

    • profile image

      anonymous 5 years ago

      I loved this idea. I was able to add anything I wanted and it turned out great.

    • profile image

      anonymous 5 years ago

      i use mine as a mix with v-8 and make a hot drink in the morning instead of the usuall breakfast fare

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      anonymous 5 years ago

      For a less waste version, save up your vegetable peels, unused parts of your veggies, etc. in the freezer until you have enough to fill half of your stock pot. Throw water over it and season, and follow the same cooking!

    • KateHonebrink profile image

      KateHonebrink 5 years ago

      Love your vegetable broth directions. I've recently started making all my own chicken broth and it is so far superior to that purchased from the grocery store! I am going to make it a point to make a vegetable broth, just to say I did it! Thanks for a super lens!

    • profile image

      anonymous 5 years ago

      g

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      anonymous 4 years ago

      this was so much fun and very easy. I will never buy store broth again. Does anyone have any ideas to freeze this in easy to use, measured ways?

    • profile image

      anonymous 4 years ago

      You make it sound so easy, there's no excuse not to try it. Well done!

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      anonymous 4 years ago

      @anonymous: I use mason jars to freeze the stock into serving sizes. They stack nicely in the fridge and are reusable. I just measure out a serving amount and freeze :)

    • profile image

      anonymous 4 years ago

      excellent article, vegetable are great , absolutely great for our helth...

    • ramonabeckbritman profile image

      ramonabeckbritman 4 years ago

      Very informative. I make soups all the time but, this never crossed my mind to do! this is a great idea for cleaning out your refrigerator. just grab all the vegetables that are left over and throw in a pot for later uses as you described. Excellent Lens! To bad I'm not a Squid Angel. I would throw you some Angel dust all over this lens. LOL.....

    • profile image

      anonymous 4 years ago

      Well worth the effort! Well Worth it! Easy & very simple! I use nothing other than what I've made! I measure out 2-4c & put it in a freezer safe sealable bag, squeeze the air out & pop the bags into the freezer! :-)

    • lewisgirl profile image

      lewisgirl 4 years ago

      Love your ideas here!

    • profile image

      anonymous 4 years ago

      @anonymous: I just made 3 gallons of broth. I will freeze it in 16 oz. plastic square containers, the same I use foot my soups. I have over 150 soups in my freezer, now I need some broth to make pasta fagioli.

    • profile image

      moonlitta 4 years ago

      Oh the homemade broth:)....

    • profile image

      moonlitta 4 years ago

      Oh the homemade broth:)....

    • Dressage Husband profile image

      Stephen J Parkin 4 years ago from Pine Grove, Nova Scotia, Canada

      This just goes to show how you can really cook just about anything. Some of our best food has been when we thought we had nothing to eat. Going around the fridge and putting together stuff that works can lead to many interesting, and tasty meals

    • kiratalley profile image

      kiratalley 4 years ago

      This is the perfect recipe for when my sister comes over, she's vegetarian so she doesn't like me using chicken stock for my cooking.

    • sunlightseer profile image

      sunlightseer 4 years ago

      Homemade broth has so much more flavor and is much more nutritious. Thanks for sharing how simple it is. Great job.

    • profile image

      masunyoananda 4 years ago

      Very interesting and very easy too. Thanks for sharing...Blessed...:)

    • JuneNash profile image

      June Nash 4 years ago

      This is something that I want to start doing. I like the idea of freezing the extra broth. After I make the broth, I may not have an immediate need to use it, but would like to have it available for when I want it.

    • prairiescape profile image

      prairiescape 4 years ago

      Sounds great. I make borscht (beet soup all the time) and I usually add vegetable stock (from a carton). But this recipe makes me think that I could probably just add water and the flavor would be just as good, as I already use lots of vegetables and some salt.

    • casquid profile image

      casquid 4 years ago

      Mouthwatering!

    • gardendoll426 profile image

      gardendoll426 4 years ago

      Great lens! And perfect soup weather is upon us, I can't wait to try this!

    • profile image

      anonymous 4 years ago

      Very informative lens. To reduce weight it is recommended that you drink a fresh vegetable broth before your main meal to help in reducing calories and increase fibre

    • texan203 lm profile image

      texan203 lm 4 years ago

      Sounds so delicious and simple to make. Thanks for the information.

    • profile image

      anonymous 4 years ago

      thanks for sharing

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      anonymous 4 years ago

      I am looking forward to trying this, I was just thinking this week, "I either need to find a way to compost at my town home or I need to make broth". Ask and It is Given :-)

    • profile image

      wirrun 4 years ago

      Yummy! Must try this out - thanks :)

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      anonymous 4 years ago

      I always thought that the "store-bought" broth was a "rip-off". Can anyone imagine paying .99 for a 10 oz can of sodium-loaded veggie broth? Yet, I see it in grocery carts all the time. "Ignorance is a horrible disease" ... and expensive, too!! I have a Vita-Mix (a world-class kitchen appliance) that I use each and every day. I am going to "experiment" with the veggie "base" and puree it and then bring it to a boil ... I'll "report back"!! ;-)

    • profile image

      anonymous 4 years ago

      . Sounds so yummy and tasty I love fresh homemade vegetable broth no more can broth for me !!!

    • profile image

      anonymous 4 years ago

      . Sounds so yummy and tasty I love fresh homemade vegetable broth no more can broth for me !!!

    • profile image

      anonymous 4 years ago

      I have been doing this for years. Another good tip is to freeze what fresh veggies you can't get to in time. I save all my vegetable scraps and freeze them just for this use. It really does have amazing flavor!

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      aduden 4 years ago

      @anonymous: I don't freeze it. I actually can it in quart jars, I do not have that much freezer space and don't really want to but another one. :) I have in the past froze some in gsallon frezzer bags and lay them flat to freeze, takes up less space that way.

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      samuel2013 4 years ago

      anything with garlic, onions, celery, and peppers

    • imagelist lm profile image

      imagelist lm 4 years ago

      Great lens with valuable info...

    • Aster56 profile image

      Aster56 4 years ago

      Love vegetable broth.

    • daveyjoe57 profile image

      daveyjoe57 4 years ago

      Oddly I'm drinking a veggie broth as I read this...Must be fate...I fast at least one day a week in which I usually have a few cups of veggie broth. Great lens!

    • Makster01 profile image

      Makster01 4 years ago

      I love vegetable broth! Thanks for the great tips.

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      aquarian_insight 4 years ago

      This is seriously a great way to use up those poor veggies languishing at the bottom of the fridge. Home made vegetable stock is perfect for risotto and really kicks up the flavour a few notches! Brilliant lens!

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      anonymous 4 years ago

      Great lens!

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      Soldiersister8184 4 years ago

      Awesome. :) Point in favor, here, this sounds kid-friendly. Always looking for ways to get my boys involved in the kitchen! Thank you.

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      anonymous 4 years ago

      Great lens

    • jolou profile image

      jolou 4 years ago

      Canned soups also have other additives like taste enhancers and probably MSG too. Plus as you say home made tastes so much better, and it's easy to do.

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      ChefWilliam 4 years ago

      Any time I can make a homemade broth before buying that canned stuff I will do it. I agree with Allie, place all your peeling scraps in a zip lock bag and pop them into the freezer until you are ready to make broth.

    • graphite75 profile image

      Tom 4 years ago

      Homemade broth is definitely the way to go. Nice lens!

    • petelovestoread profile image

      petelovestoread 4 years ago

      Great lens! I encourage all of my cooks to save their scraps for veggie broth. We use it in soups, sauces, and even chili.

    • Rosetta Slone profile image

      Rosetta Slone 4 years ago from Under a coconut tree

      I make a batch of broth every couple of weeks and freeze it (we go through a lot in risottos, soups and more). I make it overnight in the slow cooker so there's no need to keep an eye on it.

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      miaponzo 4 years ago

      Your vegetable broth recipe sounds delicious! Blessed!

    • leilasi profile image

      Leila 4 years ago from Belgium

      Hmmmm yummy!!!

    • profile image

      JadaFuego 4 years ago

      as much as I cook on a regular basis.. making a vegetable broth is a great idea!! I never thought of that!

    • KarenHC profile image

      Karen 4 years ago from U.S.

      I love this idea! We compost our vegetable scraps and old vegetables, but it would be much better to be able to use them for something like vegetable broth.

    • Weremuffin profile image

      Weremuffin 4 years ago

      The rice idea is brilliant! Thanks for this vegetable broth lens.

    • profile image

      SEOgeek1 4 years ago

      might be testy recipe

    • profile image

      anonymous 4 years ago

      Your vegetable broth recipe sounds delicious! yummy i like it!!

    • Linda BookLady profile image

      Linda Jo Martin 4 years ago from Post Falls, Idaho, USA

      Great ideas... I need to make more vegetable broth. Unfortunately I'll have to leave the onions and garlic out because they cause problems with my skin. I miss them!! But fresh veggies are always good.

    • makorip lm profile image

      makorip lm 4 years ago

      You're right, any homemade soup excels and with your great recipes they are all winners.

    • Allison Whitehead profile image

      Allison Whitehead 4 years ago

      Excellent lens with some useful info. Blessed :)

    • maryseena profile image

      maryseena 4 years ago

      A wholesome broth recipe. Thank you for sharing it.

    • susanholland10 profile image

      Susan Holland 4 years ago from Southwest Missouri

      I LOVE this idea. I can salsa, so this sounds wonderful. Not chopping the vegetables up sounds so nice and easy. Thanks for these great ideas. I am trying this. :-)

    • Alessandro Zambon profile image

      Alessandro Zamboni 4 years ago from Italy

      Great lens, this broth must be excellent!

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      ohheyjude 4 years ago

      thought I will try to make it myself.

    • profile image

      DebW07 4 years ago

      I'm looking forward to making this broth, thanks!

    • Gypzeerose profile image

      Rose Jones 4 years ago

      A great stock is essential, thanks for nudging us to do this. Pinned to my vegetarian board and blessed.

    • profile image

      SteveKaye 4 years ago

      Wonderful ideas. I'm glad I found this lens. Thank you for publishing it.

    • Tim Bader profile image

      Tim Bader 4 years ago from Surrey, UK

      Yum! My wife makes a very good version of this and we even had some this weekend.

    • profile image

      greytdogz 4 years ago

      Great info. I do this all the time for homemade soups but never thought of make broth for other uses too. Thanks.

    • darciefrench lm profile image

      darciefrench lm 4 years ago

      Love this lens - we're big into vegetable soup, I can taste this delicious broth now

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      ChefWilliam 4 years ago

      Whenever I have a few vegetable scraps, I put them in a zip lock back and put them in the freezer. When I need a vegetable stock, I just add all the little bags along with a few carrots, onions and garlic and I'm good to go. nice lens

    • Holly22 profile image

      Christine and Peter Broster 4 years ago from Tywyn Wales UK

      It is always so handy to have a good vegetable broth at hand for use in so many recipes.

    • Paladins profile image

      Paladins 4 years ago

      Good job on this lens. I especially liked the tip about saving vegetable scraps to the freezer as it is a nice way to save some money on the veggies that you have already paid for.

    • OrganicMom247 profile image

      OrganicMom247 4 years ago

      Great lens. It's always best to make your own broth rather than get a canned one.

    • NejaLovely profile image

      NejaLovely 4 years ago

      Give me some veggie! =)

    • petertraoassi2 profile image

      petertraoassi2 4 years ago

      Yumbo! I love me a good broth.

    • profile image

      anonymous 4 years ago

      I freeze my broth in ice cube trays and then put them in a ziplock. That way when I have a recipe that only calls for a small amount, I don't have to thaw the entire container.

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      anonymous 3 years ago

      @anonymous: Thanks for the great tip! :)

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      anonymous 3 years ago

      What can you do with the strained out veggies from the broth?

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      nonya222 3 years ago

      I love to make personal portions of soup and this sounds like a great stock to start with, thanks.

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