Making vegetable broth from scratch is so easy to do, and tastes so much better than the store-bought stuff — it’s totally worth the effort! If you have a little time, some empty containers and some freezer space, you can stock up and never have to buy a can again. I like to freeze it in 1- or 2-cup portions so I can defrost just the amount I need at any time
Of course if you’re really diligent, you can save up vegetable scraps over time (storing them in the freezer) and use them in place of some of the ingredients below. The exact quantities aren’t super critical, so mix and match as you see fit.
Yields 6-7 cups broth
18 cups water
4 ribs celery, cut into large chunks (including any leaves)
3 carrots, cut into large chunks
3 leeks, cut into large chunks (clean carefully to get rid of any grit)
2 parsnips, cut into large chunks
2 small yellow onions, quartered (skins left on)
1 bulb garlic, cut half horizontally (skin left on)
2 bay leaves
10 whole black peppercorns
1-2 tsp salt
In a large stock pot, combine all ingredients except salt. Bring to a boil, then turn down the heat and simmer, uncovered, for 2 hours.
Turn off the heat. Remove most of the vegetable pieces and place them in a colander over a large bowl. Press with a spoon to help squeeze out excess liquid. Then place a weight on top (such as a bowl full of water) and let sit until the veggies stop dripping. Discard the veggies and put the released liquid back into the main pot of broth.
Add salt to taste, then strain the broth through a cheesecloth-lined colander and into a bowl. Chill the broth by placing the bowl in an ice water bath. Transfer to containers (leaving about an inch of head space) and freeze until needed.
Pictured: Pyrex Measuring Cup, Hazel Atlas Egg Beater Cup