Making the Basics ~ Vegetable Broth
Over the last couple years, I’ve made a conscious effort to buy less pre-packaged food and make my own version of “the basics” like breads, broth, beans and canned goods. At first, I thought it was going to be a really hard adjustment, but it turns out that making the basics isn’t nearly as much effort as you might think. For just a little bit more time and planning, you get more flavorful versions of pantry basics and a much less expensive trip to the grocery store.
One thing I never, ever buy anymore is broth. It is insanely cheap and easy to make, and the flavor it lends to your favorite dishes is out of this world. This basic vegetable broth is great for soups, stews, chilis, risottos, and I often use it as a substitute for chicken broth when I don’t have any on hand. Give it a try. You may never go back to store bought again!
Basic Vegetable Broth
makes 6 cups
- 2 Tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 2 celery sticks, coarsely chopped
- 1/2 bunch parsley, coarsely chopped
- 4 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- In a large stockpot, heat the oil over medium heat until shimmering. Add onion, carrots and celery. Cook until slightly softened and aromatic, about 5-7 minutes.
- Add 8 cups of water, parsley, garlic, salt, pepper and bay leaf to the pot. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, for 1 hour.
- Remove from heat and pour through a large mesh sieve to separate broth. Keep vegetable broth for up to 5 days in the refrigerator or up to 3 months in the freezer.