How to Make Homemade Vegetable Broth for Soups and Stews

This homemade vegetable broth is simple to make with everyday ingredients and fresh herbs. It’s a flavorful, low-calorie base you can sip on or use in soups, stews, grain dishes, and any recipe that calls for broth. Making your own lets you control the seasoning and use up vegetables that might otherwise be tossed, reducing food waste while adding delicious depth to your cooking.

A large pot filled with celery, carrots, onion, lemon, and a small white bowl filled with broth next to it.

This recipe yields a clear, savory broth with roughly 40 calories per serving, depending on the vegetables and amount of oil you use. It’s versatile: use it as a base for vegetable soups, cook grains like quinoa or rice in it for extra flavor, or simply warm a cup to enjoy on its own. You can also customize the herbs and spices — for example, add a pinch of crushed red pepper for warmth or a touch of curry powder for an aromatic twist.

Ingredients

A white pot filled with celery, carrots, onion, and lemon

I prefer to use organic produce when possible, but feel free to use whatever vegetables you have on hand. The quantities below make about 8 servings of broth.

2 onions (any type)
3 carrots, roughly chopped
5 celery ribs (including leafy tops if available)
3 cloves garlic, peeled
2 cups frozen vegetable scraps (optional — see notes on saving scraps)
1 tbsp extra virgin olive oil (or avocado oil)
2 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
2 bay leaves
2 tbsp fresh herbs (a mix of thyme, rosemary, and sage works well)
10 cups water

If you prefer a stronger or more delicate broth, adjust the amounts of vegetables, herbs, and water. This recipe is very forgiving and intended to be adapted to your pantry and preferences.

Instructions

A step by step process to make homemade broth. The first picture has a pot of sauteed vegetables, the second is the pot with water and herbs added, the final picture is of finished broth.

Wash all vegetables thoroughly to remove dirt and any residue. Remove and discard onion skins, and peel any other vegetables as desired.
Roughly chop the onions, carrots, celery, and any other vegetables so they fit comfortably in the pot.
Heat the olive oil in a large stock pot over medium heat. Add the chopped vegetables, garlic, fresh herbs, bay leaves, salt, and pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release aroma.
Add the water to the pot and bring it to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover and simmer for about 30 minutes to extract flavor from the vegetables and herbs.
Turn off the heat and allow the pot to cool slightly. Strain the broth through a large strainer or mesh sieve into a clean container, pressing gently on the solids if desired to extract more liquid.
Taste the strained broth and adjust seasoning with additional salt or pepper. Use immediately or cool completely before storing.

This basic method produces a clean, balanced vegetable broth. If you want a richer flavor, simmer a little longer or add roasted vegetables before simmering. For lighter broth, reduce the simmer time.

A white pot filled with vegetables, fresh herbs, and water.

Using vegetable scraps to make broth

Saving vegetable scraps is an easy, eco-friendly way to add depth to your broth while preventing food waste. After washing vegetables, collect peels, ends, cores, and leafy bits — for example, carrot peels, celery ends, onion ends, leek tops, and squash trimmings. Avoid blemished or moldy pieces and limit the use of bitter stems if you find them unpleasant.

Store these scraps in a labeled, freezer-safe bag in the freezer. Squeeze out as much air as possible and freeze for up to three months. When you have enough saved, add the frozen scraps to your next batch of broth in place of or in addition to the fresh vegetables listed above.

A large white pot filled with celery, lemon, carrots, and onion

Storage

Store cooled broth in airtight containers in the refrigerator for up to five days. For longer storage, freeze the broth in airtight containers or ice cube trays for convenient portioning; frozen broth will keep for up to three months. Thaw in the refrigerator overnight or add frozen cubes directly to soups and sauces while cooking.

Equipment

1 large stock pot
1 large strainer or mesh sieve
airtight containers for storage

Recipe details

Recipe: Vegetable Broth

Author: Kelsey Riley

Prep time: 10 mins · Cook time: 40 mins · Total time: 50 mins

Servings: 8 · Calories: ~40 kcal per serving (approximate)

Notes

You can add any vegetables or scraps you enjoy, such as leeks, mushrooms, fennel, or squash. Avoid bitter or strongly flavored vegetables if you prefer a milder broth. Adjust herbs and spices to suit your recipes — parsley, tarragon, or a small piece of kombu (if you use sea vegetables) can add interesting layers of flavor.

When straining, discard the solids or compost them; they have given up most of their flavor to the broth.

Nutrition

The nutrition for homemade vegetable broth varies by ingredients and quantities used. This version is light in calories, approximately 40 kcal per serving. It’s a low-fat, low-calorie option that adds flavor without many calories.

If you enjoy homemade broths, try using this base in vegetable soups, grain dishes, or as a simple, warming drink. It’s a practical, flavorful way to get more use from your produce and to make meals more nourishing and satisfying.