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A large white dutch oven pot with carrots, onion, celery, and lemon. There is a small white bowl filled with broth next to it.

Vegetable Broth Recipe

Planted in the Kitchen
This homemade vegetable broth is made using fresh (and sometimes frozen) vegetables and flavorful herbs.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Servings 8
Calories 40 kcal


  • 1 Large pot
  • 1 Large strainer


  • 2 onions any type
  • 3 carrots
  • 5 celery ribs
  • 3 cloves garlic
  • 2 cups frozen vegetable scraps
  • 1 tbsp olive oil extra virgin
  • 2 teaspoon salt
  • 2 tsp pepper
  • 2 bay leaves
  • 2 tbsp fresh herbs
  • 10 cups water


  • Start by washing all vegetables, removing the onion peels, and roughly chopping the vegetables.
  • Combine the olive oil, vegetables, seasoning, and herbs in a large stock pot and sauté over medium heat for about 5 minutes.
  • Add the water to the pot, bring it to a boil, then reduce to a simmer. Continue to simmer for approximately 30 minutes.
  • Let the contents of the pot cool slightly before straining out the vegetables and herbs, catching the broth in a container under your strainer.
  • Add more salt and pepper to taste and enjoy!


You can add any vegetables or vegetable scraps that you love such as squash, leeks, etc. 
This broth lasts up to 5 days in the fridge and up to 3 months in the freezer when stored in an airtight container. 


Calories: 40kcal
Keyword homemade vegetable broth, homemade veggie broth, making vegetable stock from scraps, vegetable broth calories, vegetable broth recipe, veggie broth recipe
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