Easy Vegetable Broth

Saturday, October 11, 2014
Here is a great Easy Vegetable Broth and I like to make a huge amount freeze it to use in many kinds of recipes.

This broth is terrific not only for a clear vegetable broth but perfect to flavor stews, chili and gravy as it adds a ton of flavor to boost your dish.

Of course the soup is full bodied and anything can be added like cooked rice or pasta for a hearty meal.

A healthy quick lunch, brunch or dinner it's delicious anytime.

If your a vegetarian this is a  full-bodied broth  you'll love!

Vegetable Broth Suggestions and What To Use it with

  1. use it in stews
  2. cream sauces
  3. cooking rice
  4. stir fry
  5. pasta recipes
  6. adds flavor to casseroles
  7. steaming vegetables
  8. starter for your favorite soups

Healthy Reasons to Eat Vegetable Broth

  • Keeps you full
  • Helps control carving for junk food
  • Aids in weight loss because it's low in calories
  • Great for your skin
  • Plant-based vegetable broth (or a no-meat vegetable broth) is the perfect tool to make it through any fasting plans

Check out more soup recipes:

Italian Tortellini Wedding Soup

Italian Chicken Soup

Vegetable Soup

Our Best Soup Roundup

Slow Cooker Method or Stovetop

This can be made in a slow cooker or stovetop and strained or you can leave the vegetables in the broth.

The broth is perfect again for any kind of soup base and anything can be added like your favorite pasta, it's flavorful and delicious and super easy to make.

Easy Vegetable Broth

Easy Vegetable Broth

Yield: 12
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 2 H & 20 MTotal time: 2 H & 35 M
This is a vegetable broth perfect for many recipes to add or make soup with. The broth is rich with vegetables and a great addition to rice, pasta dishes, and more.


  • 4 medium carrots and chopped
  • 4 stalks of celery large.                            2 small onions cut in quarters
  • 4 medium cloves garlic, mashed
  • 8 peeled tomatoes put through food processor that strained to remove seeds and skins (food mill works great also)
  • fresh parsley, thyme sprigs
  • 1 small bunch of Italian parsley chopped
  • 1 teaspoon dried or fresh oregano
  • 2 fresh basil leaves
  • 4 cloves of whole garlic
  • dried bay leaf
  • salt and pepper to taste this can be added when making any recipe to or if this is being used for soup, add to taste.


  1. Place all the chopped vegetables into a large 8-quart soup pot.
  2. Simmer for 2 hours, add the tomatoes and simmer for 20 more minutes on low heat.
  3. Strain for the clear broth.
  4. For using a slow cooker:
  5. Place everything in your slow cooker for 8 to 10 hours, strained liquid to remove large pieces for a clear broth.

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