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Start with one whole onion or multiple skins from your freezer, 2 or 3 carrots, and 2 or 3 celery stalks cut to fit your pot.
Add a good handful of mushrooms and any other veggies you have on hand and want to include.
Throw in some whole peppercorns, a bay leaf, a handful of parsley , a pinch of salt and a clove or two of crushed garlic. Add other herbs as desired.
Cover veggies with cold water, bring to a simmer and keep simmering, without boiling, for at least one hour.
Veggies are pretty delicate at this heat so there is no need to cook this all day, 3 to 4 hours is the maximum. Taste and adjust salt and other seasoning, remove from heat. Strain, cool and use or package for the freezer.
Vegetable broth can be frozen for up to 1 year.
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