Homemade Vegetable Broth

I love making homemade stocks and broths, not only because it saves me money, but because I can use up ingredients that would otherwise be wasted. Whenever I have wimpy celery I know it is time to make stock and the other ingredients are fairly flexible. This can be done all day in the slow cooker or stove top in a large pot.


  • 1 onion, peeled and quartered
  • 2 carrots
  • 2 stalks of celery
  • 4 cloves of garlic, peeled
  • 3 other veggies (potato, zucchini, yellow squash, 1 c. mushrooms) or add more onion, celery, and carrot.
  • 1/2 tsp. black pepper
  • 2 tsp. salt
  • 1 tsp. oregano
  • 1 tsp. parsley
  • 1/2 tsp. thyme, basil, or bay leaf
  • water to fill


  1. Add all ingredients to large pot or slow cooker and fill with water. 
  2. For slow cooker, set on low for 8 hours. 
  3. For stove top, bring to a boil and then reduce heat to low and let simmer for 2 hours.
  4. Let cool some and then strain stock thought a fine strainer or sieve into freezer-proof containers. Carolyn and I use mason jars or reuse plastic containers that have a lid. Only fill containers 3/4 full since liquids expand a lot on the freezer. Do not screw on lids onto the mason jar until it is frozen through. I have broken quite a few and wasted my stock by over filling and not leaving enough room for expansion. I like to freeze in amounts similar to what would be in a can of stock (14 oz.- almost 2 c.) since most recipes call for broth by the can.
  5. Label and freeze. 


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