What vegetables are best for broth?

You can use any combination of vegetables in the broth. Here are a few other ideas: Cauliflower, kale, spinach, parsnips, potatoes, zucchini, etc. However, if you want to keep it simple, all you really need for a great vegetable broth is some carrots, celery, onion and garlic. That's it.

Use your vegetable scraps for broth.

Save any vegetable scraps while you're cooking, so you can use them in broth. I have a freezer ziplock bag in my freezer all the time and any time I'm chopping celery, I cut off the tops and put them in that bag. Carrots peels, the tops of onions, etc, they all go in there. If you have some carrots that get a little bit soft, just chop them up and put them into that bag. Also, whenever I use leeks in other recipes, I never use the dark green tops, so I save them to use in broth later. Anytime you want to make broth, add all these scraps that are still full of nutrients and flavor and add them to the pot.

I like to store broth in glass mason jars in the refrigerator for up to a week and in the freezer for up to 3 months, in twist top plastic storage containers.

Homemade Vegetable Broth

Name: Homemade Vegetable Broth
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Ingredients: 2-3 onions; 3-5 carrots; 3-5 celery stalks; 1 head of garlic; 1-2 leeks; 8 oz fresh mushrooms; 1/2 oz dry porcini mushrooms; 1 bunch of fresh parsley; about 10 thyme sprigs; 1 Tablespoon black peppercorns; 2 dry bay leaves; salt, to taste

Homemade Vegetable Broth

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The most flavorful homemade vegetable broth made with a variety of vegetables is actually really easy to make. This staple recipe is one that you can customize and use in many other recipes.

Author: Olga's Flavor Factory
Prep Time: 10 mins
Cook Time: 1 hour 45 mins
Total Time: 1 hour 55 mins
Yield: 40 - 42 cups 1x
Category: Miscellaneous

Ingredients

Scale

2–3 onions
3–5 carrots
3–5 celery stalks
1 head of garlic
1–2 leeks
8 oz fresh mushrooms
1/2 oz dry porcini mushrooms
1 bunch of fresh parsley
about 10 thyme sprigs
1 Tablespoon black peppercorns
2 dry bay leaves
salt, to taste

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Instructions

Wash the vegetables to remove grit and then cut them coarsely to place them all in the stockpot.
Cut the onions into quarters and place them into the stockpot with the peels. The onion peels will actually give a nice brown color to the broth. Coarsely slice the carrots and celery. Cut the head of garlic in half. Cut off the dark green part of the leek and leave it whole. Slice the light part of the leek. Add the rest of the ingredients – fresh and dry mushrooms, parsley, thyme, black peppercorns and bay leaves.
Fill the stockpot with water all the way to the top, leaving just enough room for the broth to simmer and not boil over.
Cover the stockpot with a lid, bring to a boil. Season with salt.
Reduce the heat to low and keep the broth simmering for about an hour and a half. Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towels.
Store the broth in the refrigerator for up to a week or in the freezer for up to 3 months.

Notes

I use a 16 quart stockpot, but you can definitely cut the recipe in half and use a smaller pot.
You can omit the mushrooms, of course, but I think they give terrific flavor to the broth, especially the dry mushrooms. It’s the famous “umami” flavor that all chefs are talking about all the time. It basically means a very hearty, almost meaty flavor.
You can use any combination of vegetables in the broth. Here are a few other ideas: Cauliflower, kale, spinach, parsnips, potatoes, zucchini, etc. However, if you want to keep it simple, all you really need for a great vegetable broth is some carrots, celery, onion and garlic.

Find it online: https://www.olgasflavorfactory.com/recipes/healthy/homemade-vegetable-broth/