Vegetable Broth Recipe

Name: Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 onions, chopped; 1 large potato, peeled and diced; 3 large carrots, peeled and sliced; 2 stalks celery, diced; 1 turnip, peeled and diced; 1 medium zucchini; 1 (14 ounce) can diced tomatoes; 8 cups water; 1 cup fresh parsley, loosely packed; 1/2 bay leaf; 1/2 teaspoon dried thyme (to taste)

Servings: persons

2 tablespoons canola oil
2 onions, chopped
1 large potato, peeled and diced
3 large carrots, peeled and sliced
2 stalks celery, diced
1 turnip, peeled and diced
1 medium zucchini
1 (14 ounce) can diced tomatoes
8 cups water
1 cup fresh parsley, loosely packed
1/2 bay leaf
1/2 teaspoon dried thyme (to taste)

1
Heat the oil in a large soup pot.
2
Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
3
Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
4
Cook the vegetables, stirring occassionally, for about 15 minutes.
5
Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
6
Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
7
Cool and refrigerate until used.

174

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 12 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 onions, chopped, 1 large potato, peeled and diced, 3 large carrots, peeled and sliced, and more.

Yes, Vegetable Broth 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!

Vegetable Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions