Vegetable Broth

It's super easy to make your own homemade vegetable broth. Simply throw a bunch of vegetables, spices, herbs, and water into an Instant-pot or crock pot.

Below is one of our favorite recipes.

There are many variations you can make to get a nice vegetable broth recipe. Feel free to spice it up, add more variety of mushrooms or a few purple potatoes.

Enjoy!

Category
Prep Time5 minsCook Time9 minsTotal Time14 mins
 10 cups water
 6-8 mushrooms [your favorite or a variety]
 3 carrots, chopped in large chunks
 2 stalks celery, cut in half
 1 small sweet yellow onion, cut into quarters
 6 cloves garlic
 1 tablespoon minced onion
 1 tablespoon dried parsley [or a few sprigs fresh]
 1 teaspoon nutritional yeast
 1 teaspoon salt-free seasoning blend [a table/standard/original blend works best]
 1/4 tsp black pepper
 1/4 teaspoon ground sage
 1/4 teaspoon ground thyme
 2 bay leaves
1

Pressure cook in an Instant-pot on manual for 10 minutes.

2

When done, strain broth into a bowl or Tupperware container.

3

Use the broth for an immediate soup or store in the fridge or freezer [let cool in fridge before freezing].

4

Remove bay leaves and celery and toss.

5

Blend remaining ingredients into a puree and freeze to use for a later soup thickener.

6

*If you don't have an Instant-pot or other pressure cooker, add all ingredients in a crockpot/slow cooker and cook on low for 8-10 hours.

 

Ingredients

 10 cups water
 6-8 mushrooms [your favorite or a variety]
 3 carrots, chopped in large chunks
 2 stalks celery, cut in half
 1 small sweet yellow onion, cut into quarters
 6 cloves garlic
 1 tablespoon minced onion
 1 tablespoon dried parsley [or a few sprigs fresh]
 1 teaspoon nutritional yeast
 1 teaspoon salt-free seasoning blend [a table/standard/original blend works best]
 1/4 tsp black pepper
 1/4 teaspoon ground sage
 1/4 teaspoon ground thyme
 2 bay leaves

Directions

1

Pressure cook in an Instant-pot on manual for 10 minutes.

2

When done, strain broth into a bowl or Tupperware container.

3

Use the broth for an immediate soup or store in the fridge or freezer [let cool in fridge before freezing].

4

Remove bay leaves and celery and toss.

5

Blend remaining ingredients into a puree and freeze to use for a later soup thickener.

6

*If you don't have an Instant-pot or other pressure cooker, add all ingredients in a crockpot/slow cooker and cook on low for 8-10 hours.

Vegetable Broth
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