Traditional recipes

Low-Fat Vegetable Broth recipe

Low-Fat Vegetable Broth recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

This is a super-light, low calorie vegetable soup. Enjoy as a light lunch or dinner.

3 people made this

IngredientsServes: 2

  • 120g celery, chopped
  • 60g carrots, chopped
  • 80g onion, chopped
  • 150g green beans, cut
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic granules
  • 4 cubes chicken stock
  • 1.5 litres water

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Bring the water and stock cubes to the boil in a large stock pot.
  2. Add the celery, carrots, onions, green beans, basil, sage, thyme and garlic granules.
  3. Bring the mixture back to the boil and cook for an additional 15 minutes or until the vegetables are tender.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by LindaTrem

Nice basic soup... easily customizable with all sort of ingredients. I really liked the sage and thyme flavor in the broth...-19 Feb 2016(Review from this site AU | NZ)

Easy Homemade Vegetable Broth Recipe

Have you heard the expression “everything homemade is better”? I have and I totally agree with it. That’s why every time I have a chance I make my own tomato sauce, my own salad dressing and my own chicken and vegetable broth.

It’s economical, it’s quicker to make and it tastes really good. On top of that, it’s so easy! All you need to do is to chop up all the vegetables, cover with water, add some herbs and simmer. And there you have it: delicious vegetable broth that tastes better than store-bought and it’s healthier since making your own, you have more control over the amount of salt that’s added and any weird ingredients that some brands add to their broth.

Making this recipe, you’ll have enough broth to make your soups,

How to Make Vegetable Broth

Making broth at home is one of the easiest ways to amplify the flavor in your recipes, save money, and use up leftover produce before it goes bad.

If you looked in the crisper drawer of your refrigerator right now, what would you find? A bag of aging carrots? Parsley that&rsquos starting to look slimy around the edges?

I can always count on finding one or two half-used onions of varied colors, the root end of a head of celery, heads of garlic starting to dry out, carrots, and fennel fronds.

That is the start of a very good vegetable broth!

Making your own vegetable broth allows you to customize the flavor and reduce waste. Homemade broth has a much fresher taste than store-brought broth. You can give it a boost from fresh garden herbs, and even spice it up a little if you like. You can also make mushroom-heavy broth to use in Asian dishes or rustic stews.

Making broth saves money on both ends: You save money by actually using up the produce you already have, and you save the $3 to $4 per quart you&rsquod spend buying pre-made broth.

Anytime I find a drawer full of produce on the decline, I make it a point to pull out a large pot and simmer vegetable broth. It takes so little effort. No chopping or peeling necessary. I use every part of the vegetable in the broth.

Then I cool the broth, pour it into plastic tubs or even freezer bags, and freeze it for later.

When I don&rsquot do this, and have to rely on store-bought broth, I can definitely taste the difference in my recipes. Homemade is always better.

Start by placing at least one large onion, 3 carrots, and 3 stalks celery in a large stock pot. Onions, carrots, and celery are always the base of a good vegetable broth.

Add any leftover vegetables and herbs that need to be used up, and will add flavor.

  • mushrooms
  • garlic
  • thyme
  • rosemary
  • bay leaves
  • scallions
  • leeks
  • bell peppers
  • fennel
  • parsley

Add the peels, stems, roots and all! Even papery onion and garlic peels add to the richness of the broth.

Avoid adding starchy vegetables like potatoes that will make the broth cloudy.

Add 2 tablespoons sea salt, and 1 teaspoon whole peppercorns.

Pour 4 quarts of water into the pot and turn the heat on high. Cover and bring to a boil. Lower the heat a little. Simmer the broth for 1 hour.

Strain the vegetables and herbs out of the broth.

Pour into airtight containers. You can keep the broth in the refrigerator for up to a week, or you can freeze the broth for up to 4&ndash6 months.

I always pour broth into glass jars if I&rsquom planning to use it within the week. I use plastic containers if I&rsquom going to freeze it, because they allow for expansion.

You might be wondering, can I make chicken broth this easy?

If you add leftover bone-in chicken&mdashor even just chicken bones&mdashto this broth before boiling, you will be rewarded with the most wonderful chicken stock.

It&rsquos considered stock instead of broth because the bones and vegetables give it a stronger flavor.

Next time you are about to drop some withering vegetables into the garbage, try dropping them into a pot instead!

How to Make The Best Tasting Vegetable Broth

We love rich chicken and bone broths so it was a challenge to create a meatless vegetable broth that makes us just as happy. After a few tries, we came up with this rich, hearty broth recipe. When I’m sipping away, I even question whether or not there were bones used! It’s that good.

I often enjoy this veggie broth alone without anything added (it’s so satisfying) and also use it as a substitute to chicken broth in my favorite soup recipes.

Three Tricks For The BEST Vegetarian Broth

For Rich, Satisfying Broth, Roast The Vegetables. Roasting onion, carrots, celery, tomatoes, and garlic until nicely brown intensifies the flavor of the broth. It also adds color. The roasted vegetables add a rich, satisfying quality to the broth.

Roasting vegetables before making the broth is the secret to rich, hearty, and flavorful vegetable broth.

Add tomatoes. Tomatoes add sweetness, color, and umami. Tomatoes are naturally high in glutamate, which means they help out with that “fifth taste.” Umami makes dishes taste good — it adds that something something. By adding the tomatoes to the broth, it becomes rich and crave-worthy.

Tomatoes add umami, sweetness, and color to the veggie broth.

Use dried mushrooms. Even though we don’t add any bones or meat to this recipe, it was important for us to still have some “meatiness” in the broth. Mushrooms — especially dried — are the solution. Just 1 ounce of dried mushrooms turns this veggie broth from okay to something you actually question whether or not it’s vegetarian or vegan.

Just 1 ounce of dried mushrooms turns this veggie broth from okay to something you actually question whether or not it’s vegetarian or vegan.

With those three easy tricks, you can make rich, crave-worthy vegetable broth in under 2 hours. We sip on it during the day, have used it to make vegetable noodle soups, and have already used it in some of our favorite soup recipes. This is definitely something to add to your kitchen — it even freezes up to 3 months!

Recipe: Homemade Vegetable Broth

For many of us, homemade vegetable broth may seem like a luxury. But if you’ve read my article on vegetable broths that are merely water flavored with lots of salt and highly processed ingredients, you may think twice about picking up one of the popular, national brands. While there are some pretty good real vegetable broth options out there, nothing compares to the fresh, full-bodied flavor of homemade broth. And it’s so economical since most of the time I whip up a batch using vegetable scraps or other extra vegetables I have in my fridge. But yes, it does take time, so don’t feel guilty if you buy some pre-made broth that uses real ingredients.

Now my recipe shares some pretty specific measurements, but please, take that all with a grain of salt. You can really improvise with broth a lot! Use carrot peels, celery bottoms, greens bean trimmings, or whatever. My recipe should, however, give you a general guide to proportions. Also as you’ll read in the notes, I really love to include mushrooms in my vegetable stock because I think they add a rich, hearty flavor. Mushrooms are also naturally chock full with umami, the savory flavor that MSG and other chemically produced glutamates tries to imitate.

So get out your pot and dice up some veggies. You really won’t regret the flavor that homemade vegetable broth can bring to your cooking!

Basic Vegetable Broth

This easy and flavorful vegetable broth recipe will give you the base to make vegetarian soups, gravy, or just to add flavor to a variety of vegetarian dishes. If you are cooking vegetarian or vegan, you can use this vegetable broth as a substitute for any meat broth or stock that recipes' list.

After you've followed this recipe once or twice, you can be creative in the vegetables you include in your broth. Onions, celery, and potatoes seem to give the best flavors, so try to always include at least some of those. Mushrooms are optional, but they add a savory umami touch, which makes the vegetable broth a better substitute for meat broth or stock.

Making vegetable broth is a great way to use up vegetable trimmings or potatoes that are about to go bad. Plan ahead and save things like broccoli stalks, onion ends, celery ends, carrot tops, kale stems, collard stems, and potato peels for your vegetable broth. You can also freeze those vegetable odds and ends in a ziplock bag or a freezer-safe container so they are ready when you are and don't go to waste.

If you love this recipe.

Vegan Sushi Bowls with Ginger Marinated Tofu

Carrot Ginger Dressing

Minty Iced Matcha Latte

Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

Note: To make this in an Instant Pot or slow cooker.

This is easy to make in the Instant Pot as well. Just add the oil mushrooms and seasonings and saute them in the Instant Pot for a few minutes. Turn off the saute function and place the rest of the ingredients in. Mix well and then secure the lid. Manually cook for 8 minutes and when done, immediately release the pressure. That’s it!

To make it in the slow cooker you can add everything and cook on low for about 3-4 hours. It just doesn’t take long in a regular pot so I think it would be easier on the stove personally. But it can be done in a slow cooker.

If you are interested in going low carb, check out my friend Lisa’s article “why do low carb diets work“. It’s very informative!


Step 1

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.

Step 2

Strain stock through a fine-mesh sieve into a large bowl discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

How would you rate Vegetable Stock?

Is peeling the carrots necessary?

Delicious and deep brown! I used this for several Thanksgiving dishes, but I'll definitely keep this one for more regular use.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Easy 1-Pot Vegetable Broth

Friends! I’m so excited to bring you this delicious kitchen staple that is SO easy to make. I’ve been telling all of my friends how they should start doing it, too.

Consider yourself part of the inner circle who gets in on a secret: Making vegetable broth is what all the cool kids are doing. Let me show you how!

This broth is easy to make, requiring just 1 pot and basic ingredients you likely have on hand year-round.

The inspiration for making my own broth originally came from my pal Phoebe, who shared in her wellness book about making broth from vegetable scraps and garlic and onion skins collected throughout the week. BRILLIANT! Why had no one told me this before?

Ever since, I’ve been saving a big bag of vegetable scraps (carrot peels and tops, greens on their last leg, onion ends, etc.) in a bag in my freezer, and when it’s full, I know it’s broth time.

I start by sautéing the sturdier vegetables down until soft and tender. Then I add water, salt, pepper, and herbs.

Herbs add the “umami” to the soup, in my opinion. I went with fresh thyme, parsley, and rosemary and a bay leaf for good measure.

And for even more depth of flavor? Tomato paste and nutritional yeast! I know it sounds like an unlikely combination that makes this broth cheesy and tomato-heavy. But a little goes a long way in adding extra “oomph” to the broth and helps take it from vegetable water to AMAZING broth!

After about 1 hour of simmering on low, the flavors develop and your broth is ready to go.

Of course, you can cook it longer (the longer the better, really). But 1 hour is about the minimum for truly delicious broth. All that’s left to do is strain into storage jars and you’re set!

I hope you all LOVE this broth! It’s:

Easy to make
& Super delicious

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!