Easy 1-Pot Vegetable Broth
Ingredients
- 1 Tbsp avocado or coconut oil
if avoiding oil, sub water
- 1 medium onion
with skins // finely chopped
- 4 cloves garlic
with skins // finely chopped // or sub garlic-infused olive oil
- 4 medium carrots
with skins // finely chopped
- 4 stalks celery
finely chopped
- plus more to taste // divided1-2 tsp each sea salt and black pepper
- 9-10 cups filtered water
- 1 cup chopped sturdy greens
kale, collards, etc.
- 1/2 cup chopped fresh parsley
- 1 small handful fresh thyme*
- 1 small handful fresh rosemary*
- 2 whole bay leaves
- 3-4 Tbsp nutritional yeast
if you don’t have it, omit
- 4-5 Tbsp tomato paste
Directions
- 1
Heat a large pot over medium heat. Once hot, add oil (or water), onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
- 2
Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add nutritional yeast and tomato paste (add less of both for less intense flavor, or more for bigger more robust flavor!). Stir to combine and loosely cover (with the lid cracked).
- 3
Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.
- 4
Near the end of cooking, taste and adjust flavor as needed, adding more herbs for herby/earthy flavor, salt for saltiness, pepper for a little spice, or tomato paste or nutritional yeast for “umami” and depth of flavor. In total, I added about 2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and all of the suggested amount of nutritional yeast and tomato paste (both of which add depth of flavor and make the broth rich).
- 5
Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels (I prefer glass mason jars). Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer). Perfect for use in soups, recipes, gravy, and more! Recipes listed above.
Easy 1-Pot Vegetable Broth
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About this Recipe
Craving a deeply flavorful, homemade vegetable broth that elevates all your cooking, without all the fuss? This Easy 1-Pot Vegetable Broth recipe is your answer, delivering rich, savory goodness that store-bought versions simply can't match. You'll love how effortlessly it transforms basic ingredients into kitchen gold.
Why This Broth Works
This recipe shines by embracing simplicity and maximizing flavor with minimal effort. By utilizing whole ingredients like onion and garlic with their skins on, you extract an incredible depth of color and savory notes that form the foundation of an outstanding broth. The "1-Pot" approach means less cleanup and a straightforward process, making gourmet-quality broth accessible to any home cook.
What truly sets this broth apart is its thoughtfully selected components, designed to create a complex, umami-rich profile. The combination of aromatic vegetables, fresh herbs like thyme and rosemary, bay leaves, and a generous amount of tomato paste ensures a robust, satisfying base for countless dishes. Nutritional yeast, if you choose to include it, adds a cheese-like, savory depth without dairy, enhancing the overall richness.
What to Expect
Prepare for a wonderfully aromatic experience as this broth simmers, filling your kitchen with an irresistible scent of fresh vegetables and herbs. The resulting broth is a beautiful, deep amber liquid, bursting with savory, earthy flavors and subtle herbal undertones. It’s comforting, warming, and incredibly versatile, ready to infuse your soups, stews, risottos, and grain dishes with an authentic, homemade touch. This naturally plant-based broth is a wholesome addition to any culinary repertoire.
Customization & Variations
One of the best parts about making your own broth is the flexibility. Here are a few ways to tailor this recipe:
- Oil Swap: If you're avoiding oil, you can easily substitute water for the avocado or coconut oil at the start.
- Garlic Flexibility: Don't want to use whole garlic cloves? Opt for garlic-infused olive oil for a similar aromatic punch.
- Nutritional Yeast: If you don't have nutritional yeast on hand, simply omit it. The broth will still be delicious and full of flavor.
- Greens: Feel free to experiment with different sturdy greens like Swiss chard or spinach, though kale and collards offer a robust flavor.
Serving & Context
This versatile vegetable broth is perfect for any occasion that calls for a flavorful liquid base. Use it as the foundation for your favorite hearty soups, braised dishes, or to cook grains like quinoa and rice for added depth. It’s also excellent for deglazing pans or creating rich sauces, adding a touch of homemade warmth to everyday meals.