How many servings does this recipe make?

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

What ingredients do I need for Vegetable Broth (version 1.3)?

You need 32 ingredients. The key ingredients include: 1 large onion, peeled and diced, 2 tablespoons canola oil or 2 tablespoons vegetable oil, 1 carrot, peeled and sliced, 1 parsnip, peeled and sliced, and more.

Is Vegetable Broth (version 1.3) suitable as soups & stews?

Yes, Vegetable Broth (version 1.3) falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Vegetable Broth (version 1.3)?

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

Vegetable Broth (version 1.3) Recipe

Name: Vegetable Broth (version 1.3)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, peeled and diced; 2 tablespoons canola oil or 2 tablespoons vegetable oil; 1 carrot, peeled and sliced; 1 parsnip, peeled and sliced; 1 potato, peeled and quartered; 1 turnip, cubed; 1 zucchini, sliced; 1 stalk celery, chopped; 1 leek, cut in 3 inch chunks; 3 Brussels sprouts, whole and scored with deep cuts; 3 green onions, cut in large chunks; 3 white pearl onions, peeled; 1 red pepper, chopped; 12 can pickled beet (including liquid); 3 teaspoons garlic, crushed; 3 cloves garlic, sliced and sauteed in canola oil until brown on both sides; 3 bay leaves; 6 whole peppercorns; 5 whole cloves; 1 teaspoon celery seed; 1 teaspoon sage; 1 teaspoon allspice; 1 teaspoon chopped oregano; broth seasonings; 1 tablespoon pure maple syrup or 1 tablespoon honey; 2 tablespoons canola oil or 2 tablespoons vegetable oil; 2 ounces cider vinegar; 1 tablespoon reduced-sodium Worcestershire sauce; 4 cups water; 1 cup low-sodium V8 juice

Try this homemade Vegetable Broth (version 1.3) recipe the whole family will love. Made with onion, canola oil, carrot and parsnip. Easy step-by-step in…

This Vegetable Broth (version 1.3) relies on simple, everyday ingredients such as carrot, peeled and sliced, parsnip, peeled and sliced, potato, peeled and quartered and turnip, cubed. It comes together quickly and makes 4 servings, at about 2853 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

2853

kcal

Calories

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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Vegetable Broth (version 1.3)

Tips for the best results

Variations & substitutions

My Personal Notes

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