Homemade Vegetable Broth

20140128_183129 Having trouble using all the veggies in your kitchen before they go bad? No worries, throw them in a pot and make a  broth! Who needs plain water when you have delicious broth available. I make some sort of lentil, bean, stew, or grain weekly and using broth adds so much more flavor to my dish. During the week I bag and store unused veggie scraps left over from different meals and use them for my weekly broth. On Sundays, the beginning of my culinary week, I pull out all of the previous weeks vegetables that went unused, as well as my saved scraps, and use them for a veggie broth. Doing this not only cuts down on waste but also helps me avoid eating and feeding my family harmful unhealthy additives, like carregeenan and large amounts of table salt, that are usually found in store bought broth. Making your own broth allows you the benefit of knowing every ingredient in your food, saves money, and cuts down on waste. Did I mention it’s easy to make too? In 6 easy steps you can have your own delicious homemade vegetable stock and no wasted veggies for the week. The recipe for my favorite broth can be found below.

*Note* When we cook our food all of the living enzyme and most of the nutrients are destroyed by the heat. Breaking the cell wall of your vegetables, before hand by blending(which is what happens when we chew our food), allows you to receive more of the nutrients. Boiling alone does not break the wall. For this reason, in Step 2, I recommend blending your vegetables in order to receive the maximum amount of nutrients into the broth.

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  • Cabbage(red and green)
  • Leeks
  • Mushrooms(mixed)
  • Onion(purple and brown)
  • Broccoli
  • Celery
  • Fennel
  • Carrots
  • Asparagus
  • Bok Choy
  • Garlic Powder
  • Onion Powder
  • Himalayan Salt
  • Water


  • Large Bowl
  • Large Pot w/top or Crock Pot
  • Knife
  • Or Blender


  1. Wash all the veggies and place them into a large bowl
  2. In chunks, chop by hand or blend all the vegetables
  3. Pour blended or place all chopped veggies into a large pot
  4. Add powders and water
  5. Bring to a boil then simmer on medium low heat for 2hrs
  6. Strain out the broth(after it cools of course) bottle and refrigerate ( lasts about a week) *If you make more than you will use in a week, no worries, you can freeze it.

3 thoughts on “Homemade Vegetable Broth

  1. Since my family is Italian both my grandmothers and mom are always making chicken broth (which they believe cures anything). While I love it, I’m always interested in making veggie alternatives. This looks like a good one to make!

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