Homemade vegetable broth is easy to make, very flavorful, and the best part of all, simple to customize. You can make a broth out of any type of vegetable, and tailor it to your own needs when creating exclusively for recipes. For instance, if you have a mushroom based dish that calls for vegetable broth, you could add many shiitakes and criminis and exclude the tomatoes to give your recipe added depth.


For some extra sweetness, add fresh corn kernels or extra carrots; truly the options are endless.

This recipe below is a simple outline of making homemade vegetable broth. It tastes so good, you'll never want to go back to store bought.

And, if you're worried about convenience, reserve a day to make a few batches of broth and freeze into individual freezer bags, ice cube trays, or plastic flexible containers and you'll have veggie broth ready to go whenever you are. Simply thaw over medium heat and use as directed in your favorite recipe.

Yield: 12 Servings

• 1 large onion, red, white, sweet.. really any variety is fine (alternatively, use 4 to 6 shallots or cippolinis or 1 cup chopped leek)
• 3 to 4 cups chopped celery--about 1 small bunch celery (alternatively, use 1 cup cubed celery root)
• 6 carrots, or about 2 1/2 cups chopped carrots (alternatively, use equal amounts parsnip or beet)
• 5 leaves kale, chopped (alternatively use same amount collard greens, chard, spinach, etc.)
• 6 mushrooms, any variety (I really like criminis or portobellos for the deep color they impart)

• 2 medium sized tomatoes or 7 cherry tomatoes
• 2 to 3 cloves garlic, crushed
• 12 cups filtered water
• 1 to 2 teaspoons salt

Wash each of the vegetables thoroughly, but don't worry too much about greens on tops of carrots or beets, etc. By leaving them on, you'll snag a bit of extra flavor for your broth. Trim only damaged parts and remove any dirt from the veggies--paying particular attention to root veggies and leeks. Savor the addition of celery greens, etc. When chopping, just a rough cut will do, so that all the vegetables fit in your stockpot.

Next, grab a large stockpot and place all the vegetables into the pot. Add the water to cover and 1 teaspoon salt to the vegetables and cook over medium heat, until the vegetables are quite soft in texture, about 30 minutes. Remove the pot from the heat, cover and let rest until cooled, about 1 hour.

Place a colander lined with a cheesecloth over another large bowl, stockpot, or other vessel to hold the finished broth. Gently pour the vegetable broth through the cheesecloth to strain the broth. Lift the cheesecloth and squeeze tightly to get every bit of broth, and then discard the cooked vegetables. Add additional salt to taste, if desired.

Transfer to a glass container with a lid and store in the refrigerator or use immediately in your favorite recipe.