Vegetable Broth


Today, I’m feeling sassy, Nerdship. I got up before 10 (on a day off, no less), cleaned my bathroom, washed towels and bathmats, washed a load of clothes, got my mealplan done, had lunch with my sweetums, and now I’m talkin’ to you.

I was puttering around, making a little shopping list and discovered I had a lot of veggies about to go bad. So, I pulled them out and put them to work.


Today’s victims, clockwise from left: half a tomato, 8 cups of water, salt and pepper (played by the lovely Troglodytes aedon and Mimus polyglottos- Trog and Mimus for short), a few handfuls of spinach and arugula mix, green onions, garlic, carrot, and parsley.

I hacked it all up into not-pretty chunks, put it all in the water in a big saucepan on the stove with about 1 teaspoon each of salt and pepper, and let it go for a while (about an hour)on medium-low heat with the lid on. Once it was starting to bubble pretty vigorously, I went ahead and flipped it to the lowest heat setting and put the lid back on for a few hours, just to get all the goodness out.


Exhibit B, pre-simmer. Fire it up, baby.


After vigorous bubbling, before long haul on low.

Once 4 hours had elapsed, the burner was turned off and the broth was allowed to cool for a while.


Done, cooled and ready to strain off.

Get a big container and a colander out. You’re going to put the colander over your container. The idea is to catch the spent veggies and allow the broth free passage.



About 7 cups of goodness. It smelled so fantastic, I wanted to chug it. Instead, I poured 2 ice cube trays full of broth to freeze for later and put the rest into bags (also to freeze).

Vegetable Broth
Prep time
Cook time
Total time
Recipe type: Broth
Serves: 7 cups
  • -Whichever veggies in the crisper are past their prime, but not rotten/moldy/etc. yet. You can’t go wrong with celery, carrots, onions, garlic, leafy greens, tomatoes, mushrooms, etc. (Really, anything is okay, with perhaps the exception of potatoes. They sort of disintegrate and get everywhere.)
  • -8 cups water
  • -salt and pepper
  1. Clean and chop up your veggies. They don’t have to be pretty, just not unwieldy.
  2. Put them in a big pot, cover with the water, then add salt and pepper.
  3. Heat covered on medium low for about an hour.
  4. Stir occasionally.
  5. When it finally gets to bubbling pretty well, turn the heat down to the lowest setting, put the lid back on, and leave it for a few hours.
  6. Turn the heat off, then let it rest and cool for a little bit.
  7. Drain the broth into a container, catching the solid veggies with a colander.
  8. The broth can be used right away or stored for future use.

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