Homemade Vegetable Broth Without Chemicals: The Best Way to Prepare It!‎‎

There’s nothing quite like the comfort and versatility of a good vegetable broth. Whether you’re using it as a base for soups, stews, or just sipping it on its own, a homemade vegetable broth is a fantastic way to enjoy rich, natural flavors without any added chemicals or preservatives. Here’s how to make the best vegetable broth right in your kitchen.

WHY MAKE HOMEMADE VEGETABLE BROTH?

Homemade vegetable broth is a wonderful way to use up leftover vegetables and their scraps, making it both economical and environmentally friendly. Plus, you have complete control over the ingredients, ensuring a healthier and more flavorful broth.

INGREDIENTS:

• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 cloves of garlic, smashed
• 1 potato, chopped (optional, for extra body)
• 1 small bunch of parsley
• 2 bay leaves
• 1 teaspoon of black peppercorns
• 1 teaspoon of salt (adjust to taste)
• 10 cups of water
• Optional: other vegetables like mushrooms, leeks, or zucchini

HOW TO MAKE VEGETABLE BROTH:

1. Prepare the Vegetables: Wash and chop all the vegetables. You don’t need to peel them, but make sure they are clean. Using the skins and ends of vegetables can add extra nutrients and flavor to your broth.
2. Combine Ingredients: Place the chopped vegetables, garlic, parsley, bay leaves, peppercorns, and salt in a large stockpot. Add 10 cups of water.
3. Simmer: Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer uncovered for about 45 minutes to an hour. The longer it simmers, the more flavorful the broth will be.
4. Strain the Broth: After simmering, remove the pot from heat and let it cool slightly. Use a fine mesh sieve or cheesecloth to strain the broth into another pot or large bowl. Discard the solids.
5. Cool and Store: Let the broth cool to room temperature before storing. Pour the broth into airtight containers or jars. It can be stored in the refrigerator for up to a week or frozen for up to three months.

BENEFITS OF HOMEMADE VEGETABLE BROTH:

• No Chemicals or Preservatives: You control the ingredients, ensuring a healthier, cleaner broth.
• Rich in Nutrients: Homemade broth is packed with vitamins and minerals from the vegetables.
• Versatile: Use it as a base for soups, stews, risottos, or even as a warm drink.

TIPS FOR SUCCESS:

• Use Fresh Vegetables: Fresh, organic vegetables will yield the best flavor and nutritional value.
• Save Scraps: Keep a bag in your freezer to collect vegetable scraps for making broth later.
• Adjust Seasonings: Feel free to adjust the seasonings to suit your taste. Add herbs like thyme or rosemary for extra flavor.

Making your own vegetable broth is a simple and rewarding process. Not only do you get a delicious, nutrient-packed broth, but you also reduce waste and avoid unwanted additives. Enjoy the rich, homemade taste in all your favorite dishes!