Vegetable Broth

Serves 12


My home-made Vegetable Broth is easy-to-make and very economical!


What You’ll Need:

A Large Soup Pot

A Sharp Kitchen Knife

A Wooden Spoon

Measuring Spoons

A Large Bowl

A Colander

3 4-Cup Airtight Containers

Scotch Tape

A Pen




Stalks from 1 Bunch of Parsley

Stalks from 1 Bunch of Basil

1 Bunch of Thyme

1 Head of Garlic

Tops from One Bunch of Green Onions

Tops From One Leek

4 – 5 Outside Stalks of Celery plus the Leafy Tops

3 Carrots

The Two Outer leaves of Fennel plus the Tough Stalks

2 Bay leaves

1/2 Tsp Sea Salt

Pinch of Black Pepper

5 – 6 Quarts of Water


How To Put It Together:

1) Remove the tops from the bunch of parsley and reserve for another use. Add the stems in the pot. Do the same with the basil. Add a small bunch of thyme to the pot. With the heel of your hand, break apart the head of garlic. Remove the papery outer skin and add the cloves to the pot. Slice off the tough green tops from one bunch of green onions and add them to the pot. Slice of the tough green leaves of one leek and add them to the pot. From a bunch of celery, break off 4 or 5 of the tough outer stalks and slice them. Slice off all of the green leafy tops of the head of celery and add it to the pot. Slice the carrots and add them to the pot. Slice off the bottom of the head of fennel and remove the tough outer leaves and add them to the pot. Slice and add all of the tough stalks as well. Add the bay leaves to the pot. Sprinkle in the sea salt and the black pepper. Pour in the water. Place the pot on medium high heat, covered and allow it to simmer for 45 minutes to an hour, stirring occasionally. Uncover the pot, turn off the heat and allow the broth to cool to a temperature that is manageable.


2) Place a colander in a large bowl. Pour the broth from the pot into the bowl to strain it. Remove the colander and discard the vegetables. Distribute the broth between three airtight containers. Seal them, making sure to get all of the air out of them. Place scotch tape on top of the containers, label and date them. Place the containers in the freezer until you need them.



Nina’s Tasty Tip:

The vegetable broth will last about 3 months in the freezer.



21 Calories
1 gram of Protein
5 grams of Total Carbohydrates
2 grams of Sugar
2 grams of Fiber
0 grams of Total Fat
0 grams of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
143 mg of Sodium
361% RDA Vitamin K
85% RDA Vitamin A
44% RDA Vitamin C
10% RDA Folate
• Glycemic load: 2