Homemade Vegetable Broth Herbs (Printable)

A fragrant blend of fresh vegetables and herbs simmered to create a nourishing broth base.

# What You Need:

→ Vegetables

01 - 2 large carrots, peeled and chopped
02 - 2 celery stalks, chopped
03 - 1 large onion, quartered
04 - 1 leek, cleaned and sliced
05 - 1 parsnip, peeled and chopped (optional)
06 - 3 cloves garlic, smashed

→ Herbs & Aromatics

07 - 1 small bunch fresh parsley
08 - 2 sprigs fresh thyme
09 - 2 bay leaves
10 - 6 sprigs fresh dill or 2 sprigs rosemary (optional)
11 - 10 black peppercorns
12 - 1 teaspoon salt, adjust to taste

→ Liquids

13 - 10 cups (2.5 liters) cold water

# Directions:

01 - Wash, peel, and chop all vegetables as specified.
02 - Place vegetables, herbs, peppercorns, and salt into a large stockpot.
03 - Pour in cold water and bring to a gentle boil over medium-high heat.
04 - Reduce heat to low, partially cover, and simmer for 1 hour, skimming any foam from the surface.
05 - Remove from heat and let cool slightly. Strain broth through a fine-mesh sieve or cheesecloth, discarding solids.
06 - Adjust salt to taste. Use broth immediately or cool completely before refrigerating or freezing.

# Expert Tips:

01 -
  • It tastes like pure vegetables and herbs, not watered-down sadness—you'll taste the difference immediately when you use it.
  • You probably have most of these ingredients already, and it costs a fraction of store-bought broth.
  • The kitchen smells incredible while it simmers, and your family will think you've been cooking all day.
02 -
  • Never let broth boil hard—a rolling boil emulsifies everything and makes your broth cloudy and greasy. Low and slow is the only way.
  • If you want richer, deeper flavor, roast your vegetables at 400°F for 30 minutes before adding water. This caramelizes them and completely changes the broth's character.
  • Taste the broth before storing—you can always add more salt later, but you can't take it out.
03 -
  • Start with cold water, not hot—it changes how flavors develop. The vegetables open up as the water warms, releasing flavor gradually.
  • Partially cover the pot rather than fully covering it. This prevents too much water from evaporating while also letting some steam escape, concentrating the flavor perfectly.

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