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Four plastic containers filled with vegetable broth, stacked on top of each other.

Vegetable Broth Recipe

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 18 cups
Author Stephanie Chavez


  • 7 quarts water
  • 1 yellow onion, cut into quarters, roots removed, skin on)
  • 4 cups carrots, chopped tips and ends
  • 2 1/2 cups tomatoes, quartered
  • 3 cups celery
  • 6 large garlic cloves, cut in half
  • 1 tsp peppercorns
  • 2 bay leaves
  • 1 tsp dried thyme


  1. Start with cold water. You don’t have to wait for the water to start boiling to add the vegetables. Put everything into a large pot, turn the heat on to high and wait for it to start boiling. Once it starts boiling, reduce the heat to medium-low and continue boiling for two hours uncovered.

  2. Strain the broth through a fine mesh strainer and store the broth in airtight containers or plastic ziplock bags. 

Recipe Notes

Broth will be good for 3-4 days if stored in the refrigerator, or 4-6 months if stored properly in the freezer. 

For a more concentrated broth, reduce the amount of water to 5 quarts.