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Homemade Vegetable Broth

Prep Time: 25 min

Cook Time: 1 hr

Here is how I made a delicious veggie broth. Much better tasting then store bought and healthier for you.

I used what I had in fridge and freezer but you can use any vegetables you have on hand. Much better tasting then store bought and healthier for you. You can freeze in 1 cup batches for future use. My broths always taste a bit different depending on the vegetables I happen to have at the time. Another way to make this broth is to roast the veggies in the oven first.


  • I cut all the veggies into larger chunks

  • 3 Tbs. Olive oil

  • 1 Onion

  • 5 Cloves of Garlic

  • 1 Large Carrot

  • 1 Green pepper

  • 3 Green Onions

  • 1 Tomatoes

  • 1 Stalk Celery and leaves

  • Few sprigs of Parsley

  • 2 Bay leaves

  • Little bit Cabbage

  • 2 Tbs or more Tomato Paste

  • 1 Tbs Lemon Pepper spice

  • Salt & Pepper

  • For soup: Thin noodles


  1. Drizzle olive oil to a pan

  2. Start by adding your onions, sauté for a min or so, the add carrots, green pepper, and sauté until onions are starting to caramelize

  3. Add the tomatoes, sauté until they are softened

  4. Add garlic, and sauté until the vegetables are starting to stick to the pan which will give you that rich delicious flavor

  5. When the veggies are soft transfer to a bigger pot, scrape all the bits and pieces off the pan

  6. Add the remaining vegetables

  7. Add the bay leaf, spices, 3 Tbsp. of tomato paste

  8. Add 10 cups of water

  9. Bring to boil, partially cover and simmer for 1 hr.

  10. Check water level, add a little bit more water if needed as it will evaporate.

  11. Drain the vegetables in a drainer, press down on the veggies to get out all the flavor

  12. Then drain again in a fine mesh sieve

  13. Broth is done now, you can freeze it, or and make soup, or use in recipes. TO MAKE SOUP

  14. Add some more chopped parsley, more tomato paste, bring to boil, add some fine noodles, bring to boil, lower heat and cook according to the pasta directions.