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Homemade Vegetable Broth
Homemade vegetable broth is a versatile and nutritious base for soups and stews. Our low-carb recipe is loaded with flavorful herbs and spices, and easy to make with simple ingredients. Perfect for those looking for a healthy and delicious addition to their meals.
This homemade vegetable broth is perfect for use in soups, stews, gravies, and sauces. It can also be sipped as a warming and nourishing drink on its own. To maximize its shelf life, store it in airtight containers in the fridge or freezer.
10 cups water
1 large onion, chopped
4-6 stalks of celery, chopped
4-6 cloves garlic, chopped
2 bay leaves
1 tsp paprika
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
Sea salt and black pepper, to taste
In a large pot, combine the water, chopped onion, celery, garlic, bay leaves, paprika, garlic powder, dried thyme, dried oregano, and dried rosemary. Stir to combine.
Place the pot on the stove over medium-high heat and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the broth simmer for about 45 minutes to 1 hour. This will allow the flavors to meld together.
Occasionally skim off any foam or impurities that rise to the surface of the broth.
After simmering, remove the pot from the heat and let it cool for a few minutes.
Carefully strain the broth using a fine-mesh sieve or cheesecloth into a separate container, discarding the solids (onion, celery, and herbs).
Taste the broth and season with sea salt and black pepper to your preference. Adjust the seasoning as needed.
Your Homemade Vegetable Broth is now ready to be used in your desired recipes. You can store any leftover broth in airtight containers in the refrigerator for up to 4-5 days or freeze it for later use.
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