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Vegetable Broth


Making your own stocks will make all your soups, stews, and gravies taste so good. It's worth the time to make a lot, then freeze in ice cube trays. Just drop a cube or two into your next soup recipe.

Prep Time: 25 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 55 minutes

Yield: 4 cups


  • 1 onion, chopped
  • 2 Tbsp. oil
  • 1/8 tsp. pepper
  • dash cayenne pepper
  • 1/2 tsp. salt
  • 2 carrots, chopped
  • 2 cups diced celery with leaves
  • cold water to cover
  • 1 tsp. dried thyme leaves


Saute onion in oil until translucent and just beginning to brown. Place all ingredients in a stockpot with water to cover. Bring to a boil. Reduce heat and simmer, partially covered, for 1-1/2 hours until vegetables are very tender. Strain and chill, or pour into ice cube trays and freeze. Then pop out of the trays and store, well labeled, in the freezer.

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