Are you looking for a nutritious way to use your excess garden vegetables? Making your own vegetable broth is a perfect solution. Not only is it healthier and tastier than store-bought broth, but it’s also a great way to reduce food waste. Fresh garden vegetable broth & stock is one of my favorite ways to use celery leaves, bolted onions, and carrot greens — parts of vegetables that might otherwise go to waste. As a bonus, when you make this broth your house smells amazing!
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Step 1: Gather your ingredients for fresh garden vegetable broth & stock
My favorite part about this recipe is how adaptable it is. Use the vegetables you have on hand.
You’ll need a mix of seasonal vegetables such as onions, carrots, celery, garlic, parsley, thyme, rosemary, and any other vegetable scraps you have on hand. You can also add some bay leaves and peppercorns to enhance the flavor.
The list of what to use is limited only by your imagination (or what you have growing in your garden). Try to include a few essentials each time: onions, garlic, bay leaves, celery, and carrots. Other possibilities based on the season include asparagus, corn cobs, fennel, bell peppers, peas, Swiss chard, thyme, oregano, and basil.
Using a variety of vegetables will help build a complex and nuanced flavor in your vegetable stock. Additionally, vegetable scraps (like carrot tops, celery leaves, and onion peels) can add extra flavor and help reduce food waste.
Are there any vegetables to avoid when making vegetable broth?
While there are no hard and fast rules about what vegetables to avoid adding to vegetable broth, some vegetables can add an unpleasant taste or texture to the final product. Here are a few vegetables you may wish to avoid adding to your broth:
- Brassicas: Vegetables like broccoli, Brussels sprouts, cauliflower, and cabbage can add a strong, bitter taste to your broth. If you do choose to use these vegetables, use them sparingly.
- Eggplant: Eggplant can make the broth thick and slimy, so it’s best to avoid using it.
- Beets: Beets can give your broth a deep red color, but they can also make it taste earthy and less versatile.
- Artichokes: Artichokes can give your broth a slightly unpleasant aftertaste.
Overall, it’s important to use vegetables that complement each other and add flavor without overpowering the broth. Unsure about what to use? Stick to more neutral vegetables like carrots, onions, garlic, and celery, then experiment with herbs and spices to create a flavorful broth.
Basic Vegetable Stock Recipe
This recipe is very adaptable; use it as a guide for the amounts of vegetables you add:
- 2 large carrots (including leaves)
- 2 stalks of celery (including leaves)
- 1 large onion
- 1 tablespoon olive oil
- 1 bunch of green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs of fresh parsley
- 6 sprigs of fresh thyme
- 2 large bay leaves
- 1 tablespoon peppercorns
- 1 teaspoon salt*
- 2 quarts water
* A note about salt: You can add salt if desired. However, I usually wait and add salt as needed when I use the broth rather than adding it to the broth itself.
Step 2: Wash and chop your vegetables
Next, you’ll want to wash your vegetables thoroughly and remove any soil or dirt. Then, chop them into medium-sized pieces. Don’t worry about peeling the vegetables, as the skin contains valuable nutrients that will add to the flavor and nutrition of the broth.
Step 3: Cook the vegetables
For the most flavor, begin by either roasting the vegetables or sautéing vegetables.
To roast vegetables: Toss vegetables (not greens) with olive oil and put on a sheet pan. Place pan in 400°F (204°C) oven and roast, stirring once until golden brown and tender (about 45 minutes).
To sauté vegetables: Heat oil in the stock pot or pan over high heat. Add herbs and vegetables (not greens). Cook, stirring frequently, until the vegetables soften and begin to brown (5 -10 minutes).
In a large stock pot, add the vegetables and greens, and cover them with enough water to fully submerge them. Bring the pot to a boil and then reduce the heat to a simmer. Let the vegetables simmer for an hour for vegetable broth or at 2-3 hours for stock, stirring occasionally, until they release flavor and the broth turns a deep golden color.
The difference between vegetable broth and vegetable stock is quite similar to that between broth and stock made with meat:
Vegetable broth is usually made by simmering vegetables, along with some herbs, in water for a shorter period of time, usually about an hour. The result is a lighter, thinner liquid that has a more pronounced vegetable flavor. Vegetable broth is commonly used in recipes where the vegetable flavor is the star of the dish, such as vegetable soups and stews.
Stock, on the other hand, is made by simmering vegetables, herbs, and sometimes mushrooms over a longer period of time (four to six hours). This longer cooking time extracts more nutrients and results in a thicker, more flavorful liquid. Stock is often used as a base for soups, stews, and sauces.
The key difference between the two is the cooking time and the resulting thickness and flavor intensity. Vegetable broth is lighter and has a more pronounced vegetable flavor. Vegetable stock has a more complex, subtle flavor as a result of the longer cooking time. However, the terms are often used interchangeably, and the differences between them can be subtle.
Step 4: Strain and store the vegetable broth (or stock)
Once the broth or stock has finished simmering, remove it from the heat and let it cool for a few minutes. Strain the broth through a fine-mesh strainer or cheesecloth to remove any solids.
Store the broth in airtight jars or containers with leak-proof lids and refrigerate for up to 1 week or freeze for longer storage (up to 6 months).
How to prevent mason jars from breaking in the freezer:
- Use wide-mouth jars.
- Leave 2-3 inches of headspace in the jars before freezing.
- Don’t over-tighten the lid before freezing.
- Don’t allow jars to touch in the freezer; keep them separated from other jars.
Wait! Don’t throw away the leftover strained vegetables. Add them to your compost or in-bed vermicomposting bins; your worms will love them!
Step 5: Enjoy fresh garden vegetable broth & stock!
Use broth in various dishes such as soups, stews, and sauces. It’s also delicious to sip as a warm and comforting drink on a chilly day.
Vegetable broth is an affordable and nutritious way to reduce food waste and add more veggies to your diet. So, next time you have an abundance of garden vegetables, consider making fresh garden vegetable broth and enjoy its many benefits.
Printable copy of recipe:
Garden Vegetable Broth & Stock
Ingredients:
- 2 large carrots (including leaves)
- 2 stalks of celery (including leaves)
- 1 large onion
- 1 tablespoon olive oil
- 1 bunch of green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs of fresh parsley
- 6 sprigs of fresh thyme
- 1 tablespoon peppercorns
- 1 teaspoon salt *(You can add salt if desired. However, I usually wait and add salt as needed when using the broth rather than adding it to it.)
- 2 large bay leaves
- 2 quarts water
- Other possibilities based on the season include asparagus, corn cobs, fennel, bell peppers, peas, Swiss chard, squash, oregano, and basil.
- Vegetables you may wish to avoid adding to your broth: broccoli, Brussels sprouts, cauliflower, cabbage, eggplant, beets, and artichokes.
Directions:
- Wash your vegetables thoroughly and remove any soil or dirt. Then, chop them into medium-sized pieces.
- For the most flavor, begin by either roasting the vegetables or sautéing vegetables.
- To roast vegetables: Toss vegetables (not greens) with olive oil and put on a sheet pan. Place pan in 400°F (204°C) oven and roast, stirring once until golden brown and tender (about 45 minutes).
- To sauté vegetables: Heat oil in the stock pot or pan over high heat. Add herbs and vegetables (not greens). Cook, stirring frequently, until the vegetables soften and begin to brown (5 -10 minutes).
- Add the vegetables and greens to a large stock pot, and cover them with enough water to fully submerge them.
- Bring the pot to a boil and then reduce the heat to a simmer. Let the vegetables simmer for an hour for vegetable broth or 2-3 hours for stock, stirring occasionally, until the vegetables release their flavor and the broth turns a deep golden color.
- Once the broth or stock has finished simmering, remove it from the heat and let it cool slightly. Strain the broth through a fine-mesh strainer or cheesecloth to remove any solids.
- Once the broth has completely cooled, store it in airtight jars or containers with leak-proof lids and refrigerate for up to 1 week or freeze for longer storage (up to 6 months).
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Angela Judd
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