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Fresh carrots, celery, garlic, herbs, and peppercorns—perfect for crafting a flavorful garden vegetable broth & stock—are beautifully arranged on a wooden table with a wooden spoon.
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5 from 1 vote

Garden Vegetable Broth & Stock

Make rich, flavorful vegetable broth from your garden scraps and produce for a homemade base that elevates soups, stews, sauces, and more—zero waste, all flavor.
Course: Meal Prep, Soup
Cuisine: American
Keyword: comfort food, freezer-friendly, fresh, from the garden, health benefits, healthy recipes, homemade
Servings: 12
Calories: 24kcal
Author: Angela Judd

Equipment

Ingredients

  • 2 large carrots including leaves
  • 2 stalks of celery including leaves
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 bunch of green onions chopped
  • 8 cloves garlic minced
  • 8 sprigs of fresh parsley
  • 6 sprigs of fresh thyme
  • 1 tablespoon peppercorns
  • 1 teaspoon salt see note
  • 2 large bay leaves
  • 2 quarts water

Instructions

  • Wash your vegetables thoroughly and remove any soil or dirt. Chop the veggies into medium-sized pieces.
    Chopped celery, carrots, onions, and colorful carrots arranged in neat sections on a wooden surface—perfect for making a fresh garden vegetable broth.
  • For the most flavor, begin by either roasting the vegetables or sautéing vegetables.
    A variety of fresh peppers, onions, and limes arranged together on a countertop—perfect ingredients for preparing a vibrant garden vegetable broth or stock.
  • To roast vegetables: Toss vegetables (not greens) with olive oil and put on a sheet pan. Place pan in 400°F (204°C) oven and roast, stirring once until golden brown and tender (about 45 minutes).
    Chopped carrots, celery, and onions in bright colors, perfect for creating a flavorful garden vegetable broth or stock.
  • To sauté vegetables: Heat oil in the stock pot or pan over high heat. Add herbs and vegetables (not greens). Cook, stirring frequently, until the vegetables soften and begin to brown (5 -10 minutes).
    Chopped carrots, celery, and onions simmer in a pot of garden vegetable broth, stirred gently with a metal slotted spoon.
  • Add the vegetables and greens to a large stock pot, and cover them with enough water to fully submerge them.
    Water running over chopped carrots, celery, and green onions in a bowl—fresh ingredients ready to create a flavorful garden vegetable broth & stock.
  • Bring the pot to a boil and then reduce the heat to a simmer. Let the vegetables simmer for an hour for vegetable broth or 2-3 hours for stock, stirring occasionally, until the vegetables release their flavor and the broth turns a deep golden color.
    Chopped carrots, celery, onions, and greens simmering in water to create a flavorful garden vegetable broth & stock.
  • Once the broth or stock has finished simmering, remove it from the heat and let it cool slightly. Strain the broth through a fine-mesh strainer or cheesecloth to remove any solids.
    Chopped onions, carrots, and herbs floating in water, perfect for crafting a flavorful garden vegetable broth or stock.
  • Once the broth has completely cooled, store it in airtight jars or containers with leak-proof lids and refrigerate for up to 1 week or freeze for longer storage (up to 6 months).
    Three jars of garden vegetable broth & stock are displayed on a shelf, surrounded by fresh garlic, carrots, onions, and leafy greens.

Video

Notes

  • Ingredient Amounts: This recipe is very adaptable; use it as a guide for the amounts of vegetables you add.
  • Other Vegetables You Could Add: based on the season include asparagus, corn cobs, fennel, bell peppers, peas, Swiss chard, squash, oregano, and basil.
  • Vegetables to Avoid Adding: broccoli, Brussels sprouts, cauliflower, cabbage, eggplant, beets, and artichokes. 
  • Salt: You can add a teaspoon of salt while cooking, however, I like to wait and add salt as I use the broth/stock rather than adding it.

Nutrition

Calories: 24kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 211mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1797IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.3mg
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