Vegetable Broth – Recipe and Uses

Vegetable broth is an inexpensive and healthy way to add flavor to many different meals. Save leftover vegetables, scraps and herbs in a large freezer bag until you have enough to make the broth. Experiment with different vegetable combinations to find the best flavor. Freeze broth in smaller portions for easy and quick access. Broth can be frozen in ice cube trays and then transferred to freezer bags.


12 cups assorted vegetables, skins and peels included (onions, celery, carrots, cabbage, green beans, broccoli, peppers, asparagus, turnips, tomatoes, zucchini, greens, garlic, leeks, mushrooms or herbs)

12 cups water

Salt and pepper to taste

Place all ingredients into a large pot. Bring to a boil, reduce heat and simmer for an hour. Strain vegetables out of broth and let cool. Refrigerate for up to three days or freeze for up to two months. Makes about 10 cups.


Vegetable broth makes a delicious base for soups and stews.

Use in place of water or milk for gravy.

Boil pasta in half vegetable broth and water. The pasta will absorb the vegetable flavor.

Use to flavor mashed potatoes.

Use in place of water in salad dressing recipes.

Use in stir fry sauce.

Use instead of water when making rice.

Baste chicken or beef with broth to keep moist and add flavor.

Adds great flavor to stuffing recipes.

Vegetable broth can be used in any recipe calling for broth as an ingredient.

Top warmed or chilled broth with chopped scallions and croutons for a light appetizer.

Source by Mary Crowther

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