Simple Homemade Vegetable Broth

This easy homemade vegetable stock uses common vegetables and canned beans for a rich, flavorful broth. Perfect for soups, risottos, and more.

• Prep10 min
• Cook2h
• Total2h 10m
• DifficultyEasy
• Servings6

Making your own vegetable stock is simpler than you think, and the result is far superior to store-bought. This recipe uses a combination of fresh vegetables and canned cannellini beans, which add body and a subtle creaminess to the broth.

The beans are added with their liquid, so there's no need to drain them. The long, slow simmer extracts maximum flavor from the vegetables and aromatics, giving you a deeply savory stock that's perfect for all your cooking needs.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

6

+

• 2 white onions, quartered
• 5 carrots, peeled and quartered
• 3 celery ribs, quartered
• 15 oz cannellini beans, with liquid
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 3 bay leaves
• 6 cloves garlic cloves, crushed
• 1 tsp whole black peppercorns
• water, about 8-10 cups, as needed

Converted amounts are rounded.

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Method

1. Place all ingredients (onions, carrots, celery, beans with liquid, thyme, rosemary, bay leaves, garlic, and peppercorns) in a large pot.
2. Add enough water to cover about three-quarters of the vegetables, roughly 8 to 10 cups.
3. Bring the pot to a gentle simmer over low heat. Once it starts simmering, let it cook for 2 hours.
4. Allow the stock to cool, then strain it through a fine-mesh sieve. Discard the solids. You will get about 6 to 8 cups of broth.

💡 Tips

• Feel free to add other vegetable scraps like mushroom stems, leek tops, or parsnip peels for extra flavor.
• For a more intense stock, simmer for up to 3 hours.
• Store the strained broth in the refrigerator for up to 5 days or freeze it for up to 3 months.

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Inspired by a recipe from FeelGoodFoodie