Basic Vegetable Broth Recipe

Name: Basic Vegetable Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 5 cups coarsely chopped yellow onion (from about 2 medium); 3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks); 2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium); 3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces); 6 fresh Italian parsley sprigs; 6 fresh thyme sprigs; 1 tablespoon whole black peppercorns; 2 bay leaves; ¼ cups water; 1/2 teaspoon kosher salt

Servings: persons

2 tablespoons olive oil
5 cups coarsely chopped yellow onion (from about 2 medium)
3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks)
2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium)
3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces)
6 fresh Italian parsley sprigs
6 fresh thyme sprigs
1 tablespoon whole black peppercorns
2 bay leaves
¼ cups water
1/2 teaspoon kosher salt

1
Heat the oil in a large stockpot over medium-high heat until shimmering.
2
Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.
3
Add the mushrooms, parsley, thyme, peppercorns, and bay leaves and stir to combine.
4
Add the water and bring to a simmer.
5
Skim and discard any foam from the surface.
6
Reduce the heat to low and simmer until the vegetables are completely soft and the stock is flavorful, about 2 hours.
7
Remove from heat and strain through a fine-mesh strainer set over a large heatproof bowl or saucepan; discard the solids.
8
Stir in the salt.
9
If not using immediately, refrigerate, tightly covered, for up to 3 days or freeze in small containers for up to 1 month.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 5 cups coarsely chopped yellow onion (from about 2 medium), 3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks), 2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium), and more.

Yes, Basic Vegetable Broth Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!