Super easy homemade vegetable broth

Vegetable Broth ingredients

Even the most novice cook can whip up a pot of homemade vegetable broth. It’s one of the simplest recipes ever! The best thing about it is that you can use whatever vegetables you have on hand. As long as the vegetables are scrubbed well, you don’t even need to worry about peeling them. Just throw them in the pot, skins and all (the skins contain a ton of nutrients).

Homemade broth is also healthier than what you find in the canned varieties. Most store-bought broths contain yeast extract, sugar, or some other restricted ingredient. In other words, they are NOT Daniel Fast friendly! You can also use water as a base for soup recipes, which works just fine (especially when you are in a pinch and completely out of broth). However, using a vegetable broth will result in a more flavorful soup.

Vegetable Broth

8 cups water
1 onion, quartered
2 carrots, unpeeled and sliced
2 celery stalks, leafy tops included
1 potato, unpeeled and sliced
4 mushrooms, sliced
1/8 cup fresh parsley or 1/2 tablespoon dried parsley
2 cloves garlic, peeled
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
6 peppercorns 

Place all ingredients in a large stock pot, and bring to a boil. Reduce heat, and simmer for about 45 minutes. Strain, cool, and refrigerate. Use as a base for soup.

Yield: 8 servings (serving size: about 1 cup)

Recipe Notes

  • Experiment with other herbs and spices, such as basil, cumin, oregano, or red pepper flakes.
  • Place strained vegetables in a food processor, and purée until smooth. Add to soups to thicken them.
  • Other vegetables to use: leeks, parsnips, spinach, tomatoes, turnips, and/or zucchini.


  1. Thanks for this! I’ve been meaning to try making broth sometime.

  2. Happy New Year. We hope you get more blessings than you can count.

  3. You’re welcome, ab. 🙂

    Paul, good to hear from you. Are you planning on doing the Daniel Fast in January? Also, how is the book coming?

  4. Hi! Great question. You could freeze it for 3-6 months. If you store it in the refrigerator, I’d try to use it within 5 days.

  5. 2 whole stalks of celery or just 2 ribs from the stock? Just wanted it clarified because I really want to try this. Thank You

  6. Cassandra says:

    I’m new to this fast my 2nd today and I thought you couldn’t use salt

    • You may find some variation to the guidelines, but I do include salt in my recipes. If it’s your personal conviction NOT to use salt, you can just omit it. Thanks!

  7. Hallo

    I want to cook bone broth with a slow cooker.How do I do that?

    • Hi! I’ve never cooked bone broth in a slow-cooker, so I can’t give you any recommendations. You should try searching online. I’m sure you’ll find instructions! Thanks for your question and for visiting my website.

  8. I hate to waste food, what’s a good idea for those cooked veggies in r he broth?

  9. I dont have a food processor. Can I use a blender?

  10. Do you recommend any brand of vegetable broth that I can use instead of make it?

    • Hi, Gloria! There are several different brands you can use. Be sure to check the ingredients label to make sure the broth doesn’t have anything that’s not allowed (such as yeast extract). I like Kitchen Basics, which you can find at Walmart or most grocery stores. Ingredients are: Vegetable Stock (Carrot, Mushroom, Tomato, Onion, Celery, And Red Bell Pepper), Natural Flavor, And Spice And Herbs (Bay Leaf, Thyme And Black Pepper). Thanks for your question!

  11. I was looking for a good basic stock/broth to make, as I am learning all kinds of cooking skills etc. I have made this, and its good. I have used it in a couple recipes and again, its good. I appreciate your sharing for those of us who are not great chefs etc. lol Kidding of course. I recommend it. Thank you.

    • You’re welcome, Phil! So glad to hear you enjoyed this recipe. The best part is you can substitute other veggies for a slightly different flavor. I appreciate your feedback!