Vegetable Broth, Homemade

Vegetable Broth, Homemade

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  • 1 large onion chopped, skin on
  • 3 stalks celery including some leaves, chopped
  • 1 bunch Green Onions chopped
  • 8 cloves garlic minced
  • 8 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 Tbsp salt
  • 2 quarts water


  • In a large stock pot or dutch oven add onion, celery, scallions, garlic, parsley, thyme, bay leaves and salt. Cover over high heat for 5-10 minutes, stirring frequently.
  • Add water and bring to a boil. Lower heat and simmer, covered for 1 hour.
  • Strain everything through a fine mesh strainer and discard vegetables.
  • Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.


Chef Tip:  You can add a variety of vegetables.  I like to keep a freezer bag in my refrigerator for discarded ends, leaves and peels of the vegetables I use throughout the week and add them to my stock.  In addition to onion, celery and herbs, I also sometimes use mushrooms (or mushroom stems), eggplant, asparagus (or discarded ends), fennel (stalks and trimmed ends), bell peppers, chard (stems and leaves), etc.