Easy 1-Pot Vegetable Broth

Jump to Recipe
Three glass jars filed with the BEST homemade vegetable broth and surrounded by fresh carrots, thyme, parsley, and tomato paste

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!

Onions, carrots, celery, fresh herbs, garlic, bay leaf, salt and olive oil on a cutting board ready to make the BEST vegetable broth recipe

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.

Stirring a big pot with vegetables for making the BEST homemade vegetable broth

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!

Cutting board featuring two of the key ingredients used in our post on how to make the BEST Vegetable 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!

Stirring a pot of simmering homemade vegetable broth

I hope you all LOVE this broth! It’s:

Easy to make
& Super delicious

This broth makes the PERFECT base for soups, sauces, gravy, and all kinds of recipes, like my 1-Pot Chickpea Noodle Soup1-Pot Vegan Minestrone, Simple Vegan Stuffing, Easy Vegan Poutine, Thyme & White Bean Pot Pies, Mushroom & Leek Risotto, Tomato & Vegetable White Bean Soup, 1-Pot Curried Lentil Potato Soup, and Coconut Curry Ramen.

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!

Close up shot showcasing the rich color of the BEST homemade vegetable broth

Easy 1-Pot Vegetable Broth

An easy, 1-pot recipe for homemade vegetable broth! The perfect way to use up vegetable scraps and skins to make delicious broth for soups and more!
Author Minimalist Baker
Jars of homemade Easy 1-Pot Vegetable Broth on a cutting board with tomato paste, carrots, and herbs
4.95 from 127 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 (1-cup servings)
Course Soup
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 1 Tbsp avocado or coconut oil (if avoiding oil, sub water)
  • 1 medium onion (with skins // finely chopped)
  • 4 cloves garlic (with skins // finely chopped // or sub garlic-infused olive oil)
  • 4 medium carrots (with skins // finely chopped)
  • 4 stalks celery (finely chopped)
  • 1-2 tsp each sea salt and black pepper (plus more to taste // divided)
  • 9-10 cups filtered water
  • 1 cup chopped sturdy greens (kale, collards, etc.)
  • 1/2 cup chopped fresh parsley
  • 1 small handful fresh thyme*
  • 1 small handful fresh rosemary*
  • 2 whole bay leaves
  • 3-4 Tbsp nutritional yeast (if you don’t have it, omit)
  • 4-5 Tbsp tomato paste


  • Heat a large pot over medium heat. Once hot, add oil (or water), onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
  • Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add nutritional yeast and tomato paste (add less of both for less intense flavor, or more for bigger more robust flavor!). Stir to combine and loosely cover (with the lid cracked).
  • Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.
  • Near the end of cooking, taste and adjust flavor as needed, adding more herbs for herby/earthy flavor, salt for saltiness, pepper for a little spice, or tomato paste or nutritional yeast for “umami” and depth of flavor. In total, I added about 2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and all of the suggested amount of nutritional yeast and tomato paste (both of which add depth of flavor and make the broth rich).
  • Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels (I prefer glass mason jars). Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer). Perfect for use in soups, recipes, gravy, and more! Recipes listed above.



*If using leftover veggie scraps: either add in addition to the vegetables or slightly scale the vegetables back. They can be added straight from frozen. 
*Nutrition information is a rough estimate calculated with avocado oil, all of the recommended salt, pepper, tomato paste, and nutritional yeast and with half of the vegetables because they are strained.
*You can sub 1 Tbsp dried thyme or rosemary per small handful fresh herb.
*Recipe makes ~10 cups broth.
*Recipe inspiration from Jennifer’s Kitchen.

Nutrition (1 of 10 servings)

Serving: 1 serving Calories: 42 Carbohydrates: 5.2 g Protein: 2.4 g Fat: 1.6 g Saturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 486 mg Fiber: 2.1 g Sugar: 1.7 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Haillee says

    I’ve been making my own broth from veggie scraps for a few months now. I’ve been looking for a simple recipe to add a bit more dimension and flavor to my broth and this recipe delivers! I didn’t have fresh herbs on hand so I used dried thyme, basil, and parsley, three bay leaves and assorted combination of kitchen scraps, including red and green pepper tops and cores, celery and squash ends, garlic and onion skins,and whatever kale and collard stems.


  2. Suzanne says

    Fantastic recipe! The only change I made is to add a jalapeno pepper and a whole little can of tomato paste. It now tastes very much like a less salted version of V8 :)
    I’m in dieting mode, and this is my go-to drink alternative to snacking.
    Couldn’t be happier with the flavour. Thank you so much for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, we haven’t tried that but it would definitely work as long as you enjoy the flavor of cilantro!

  3. Linda says

    The recipe is fantastic! I’m an older cook – over 80 – and have made broths for years. Whatever attracked me to this recipe I don’t know but very happy I saw it and decided to make it. Followed it pretty much to scale – just don’t measure things anymore. I did substitute the nutrional yeast (never heard of it before and definitely tried cooked with it – so I looked for a substitute – voile! I had Soybean paste with dashi in the house and went with it. OM Goodness! This will be my go to recipe for a long time to come. For the base broth for my Miso Soups and for other soups as well. Bless you and Thank you! P.S. I posted your link to my FB account.

    • Linda says

      P.S. I used one small baby bok choy and a couple of hands of mixed salad greens for the greens, plenty of pepper, 3 hemping Tbsp Soybean paste w the dashi already added. I simmed it for an hour after the first 30 mins – it only got better. Saving the cooked drained veggies for ….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Linda! Thank you for the lovely review and for sharing your modification.

  4. Renee Perkins says

    OMG stands for Oh my goodness. I have been cooking the stock for 30 minutes. The aroma is so beautiful I had a half cup and it is delicious. I am going to let it cook another hour. Just to see how much more flavor is imparted in the stock. It will be hard to discard the vegetables. I have written your recipe in my best recipes book. The only comment is I am not fond of black pepper, so a half of teaspoon is more than enough. Thank you for this recipe and will visit your site the next recipe I need.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pamela, We haven’t tried canning it, but we think it would work. Let us know if you give it a try!

  5. Nikee McVay says

    My husband and I love this recipe so much! We’ve made it for our first real food after a cleanse (twice) and I made it after oral surgery when I couldn’t eat solids.
    My mods: I like to omit the peels when cooking, remove the bay leaves after straining and then put the vegetables in the food processor and then add back into the broth for a hearty meal.
    This will forever be my go to broth 🤍

  6. Amanda says

    Thank you so much for this recipe! I now have a large ziploc bag in my freezer that I fill with all of my vegetables scraps. When it’s full I make this broth. The tomato paste and nutritional yeast really add to the flavor.

  7. Charlie Joe says

    I’ve had a cold and cough for a month. Living on Nyquil off and on. Made this yesterday with scraps from the fridge, 4 big carrots, 2 red potatoes way pass their prime, parsley I’d tossed out but then thought I’d add, just the green part not the yellow, a whole bulb of garlic not just cloves, a half a can of tomatoe paste. Simmered for way over an hour. Very good, but I don’t like the tomatoe paste, a little too much, and I actually felt better afterward. I scooped up a cupfull out of the pot so the veges are all still there and I’ll keep them there and add some celery etc later and just heat up again and scoop some more broth out. I knew a famous artist from Australia once, Margo Lewars, who said if you boil a pot of soup every day you can just leave it on the stove forever. Just add something new every day.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Charlie! We’re glad to hear it helped you feel better. We hope you’re feeling 100% soon!

  8. Adrienne says

    This was so easy! I will never go back to buying boxed stock again. My house smelled amazing and I used it in a vegan tuscan white bean/kale soup. I kept a gallon size freezer bag in my freezer and simply added veggie remnants until it was full. I questioned the tomato paste and nutritional yeast being added but I added it an now understand! Thank you, forever changed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad to hear you enjoy it, Adrienne! Thank you for sharing! xo

  9. Ema says

    It was ok.I never tasted a broth before,so i don’t really know how it’s supposed to taste,but it was a little bland for my taste.I don’t blame the recepie,dough, because i didn’t add the sturdy vegetables, since i didn’t have any.Do you think it’s because of that,or it might be something else?I cooked it for an hour,and basically did what the recepie said, except for not adding nutritional yeast,the sturdy vegetables and parsley .Also, instead of getting 5 cups of vegetable broth (i was doing half of the recepie) i got around 3,and i did put the lid on for most of the time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ema, we don’t think the greens would make a huge difference in flavor, but the nutritional yeast is a pretty key flavor. Cooking for a little less time or at a lower heat will help it reduce less. Hope that helps!

      • Jos says

        This was a great recipe to follow although I didn’t have all the ingredients, I used what I had on hand. And it’s very purpley because I used purple carrots and purple onions. This batch I had the last of the carrots from my garden, 4 small purple onions, 2 heads of garlic and all the skins from both, a can of mushrooms and a whole can of tomato paste. Just tasted after an hour of cooking and oh so umami. Letting it cook a bit longer to deepen the flavor. Planning to use this for miso soup ♥️

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Love your modifications, Jos! Miso soup sounds like a fantastic use =) Thank you so much for sharing! xo

    • Wendy says

      Thanks once again Dana! I have lost count of how many times I have made this because it is sooooo good! I think I will use it in recipes but the I always end up just drinking it, I can’t help it.😂
      I can’t digest too much onion so I usually put in a half shallot and no onions and it is still delicious. Other than that, I like the recipe just as it is! 😀😀😀😀😀

  10. Emma says

    I made the broth this morning for the first time in my slow cooker because my soup pot doesn’t work on my induction cooktop🤦‍♀️! It’s the best broth I’ve ever made – way better than the chicken one. Thanks for a great recipe.

  11. SNL says

    I’ve never made vegetable stock before, because I normally use a variety of veg when making broth, but that requires a lot of planning to use up veg and it was slowly driving me crazy. Anyway, I made black eyed bean broth for the freezer so consequently I had ample and variety of veg offcuts.
    My choices: I fried my veg lightly (not till browned), only used 30g tomato purée and it was still too tomato-y for plain broth, 1tsp fresh = 1tbsp dried so I used 1tbsp dried thyme, 1tbsp dried rosemary and accidentally used 1tbsp dried Italian seasoning (served me right for not labelling correctly haha), added 1/2tsp dried coriander as it’s fragrance is great with veg and added leftover veg cooking water as part of the liquid. Lastly I’m not vegetarian/vegan so consequently I don’t have nutritional yeast however I found the stock sensational without it. Oh and that was with 1 hour simmer and a small break off heat in the hot pan while I finished eating dinner lol. I have just found out the stock worked great as a base for minestrone soup.
    Next time I will try onion skins and omit the tomato completely. Thanks again for the inspiration! :D

    • SNL says

      I also have a follow up question, why the specification for filtered water? I’m a Brit so I appreciate water systems vary but I’ve never seem it mentioned on recipes before. Sorry if text comes across rude, I’m just mearly curious

  12. Nancy Evans says

    I don’t have any parsley/greens on hand but I do have some
    fresh basil. What do you think about using 1/2 cup of that instead of the parsley?

  13. Rachael says

    Followed your instructions with some ingredient additions- I used 1/2 a leek, 1/2 shallot, big bunch of carrots, 1/2 bunch celery, rainbow Swiss chard, a handful of parsley, dill, a few bay leaves and rosemary sprigs, a handful of cremini & handful of shiitake mushrooms, a bunch of dried wakame seaweed, salt and pepper as instructed. Didn’t have tomato paste but used about 2 Tbsp of Organicville Ketchup (mostly tomato paste in there 🤷🏼‍♀️🤣) and a few tbsp of nutritional yeast as instructed… I thought the combo of it all would be too much but HOLY HECK this stuff is amazing. The nutritional yeast and tomato paste were game changers. I am convinced it is my “nutritional hazmat suit” for my immune system. This stuff kicks butt! Absolutely good enough to drink on its own but I can’t wait to make your red lentil cauliflower soup with it!! Thanks as always!

  14. Catherine Thomas says

    Love this recipe! I got hooked on making fresh corn broth this summer and have been looking for a substitute until the summer corn is back. I found it! My sister and I live across country from each other, garden and cook via phone calls. I was so excited to share this with her. Lots of fall harvest veggies and herbs in our freezers to use in this. Thanks!

  15. Barb says

    Hands down the best broth recipe ever (not just the best veggie broth). We’ve been making it non-stop since we discovered it three weeks ago. One of us (who doesn’t even “like” veggies) has been drinking it straight as an afternoon snack.

    • Robin M says

      Thank you for sharing this recipe. Who knew making my own broth would be so easy and goooooood!!!! Unless I’m in a pinch, I may never buy vegetable broth again. Initially, I made this as an additive to dishes but found myself drinking as a broth in between meals when I was hungry. I’m super impressed and happy I found this recipe along with a few more I can’t wait to try. I omitted the tomato paste and added a few more spices. It still turned out amazing =)

  16. Lallie says

    Thank you for sharing delicious broth recipes…
    Absolutely delicious with all spice blends and veg especially kale.
    I did not use yeast… Could not find in supermarket

  17. Holly says

    This is just what I am looking for to make some yummy flavorful rice! Do ya’ll have any idea how long to cook this in an eight quart Insta pot? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Holly! We haven’t tried this recipe in an instant pot but we think it would work if you used the sauté function and then pressure cook on high for 20-30 minutes. Just be sure not to fill over the max fill line. Hope this helps!

  18. Amy says

    This has to be the best vegetable broth I’ve ever had. I’m making it again this weekend with a little change. I’ll add more water. I had a lot of veggies in there, mainly because my 4 carrots weren’t ‘large’, they were gargantuan. There wasn’t enough of this broth by the time it cooked down to have enough for the lentil soup, so I’ll increase the water by maybe a cup. But I also let it simmer on low for at least an hour. I’ll probably just heat up a cup of this to drink sometimes! Very flavorful. I used the fresh rosemary and thyme sprigs.

  19. Karen says

    I just made this recipe. My first attempt at vegetable broth was making it from scrapes, and I found the broth to be bitter for some reason. I made it following you recipe minus the nutritional yeast but added a tsp. or so of soya sauce as I read somewhere that is a good substitute and I didn’t have greens so I left those out as well. I am pleased with the results and look forward to using is as a base for some hearty fall soups!

  20. Jenna says

    Today was my third time making this broth, I broke my 50 hour fast with it, so incredibly amazing!! 😋😋😋 I added fresh tomatoes, chives and basil from my garden. I also added dried Dulse flakes at the end to boost mineral content. I’m adding this to my recipe book, you can’t beat it! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Jenna! Thank you for the lovely review and for sharing your modifications! xo

  21. Christine TM says

    Ok I have made this approximately one million times :). I struggle with reflux so I do not add the tomato paste (tomatoes are hard for me to digest). This is BY FAR my fav veggie broth. Kudos- this broth is my breakfast most day in the winter. Bravo minimalist baker crew!


  22. Rachel says

    Thanks for the recipe! I’m trying to think of ways of minimising storage space (my freezer is stuffed full of random bags and tubs of oddments!); do you think it’s possible to reduce the finished broth down to a thicker liquid concentrate? I do fruit butters in the oven and I’m trying to decide whether to try a similar process. I’ve also boiled cola into syrup, and veggie soup into a ketchup on the stove, so I feel like it could be possible…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel! We haven’t tried making this recipe into a concentrate ourselves, but we can’t wait to hear what you do! Thanks for the review! xo

  23. AM says

    This is a great, straightforward veggie broth recipe! I’ve been adding in parmesan rinds that I throw in with frozen veggie scraps and then hit it with some miso paste at the end in lieu of more salt. Any way you slice it, it’s brothy af.

  24. Sina says

    This sounds really delicious but I’d like to be able to store it longer. Could I seal the jars in a pressure canner to add more shelf life?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sina, We haven’t tried canning it, but we think it would work. Let us know if you give it a try!

      • Gaye Sorrells says

        Sina, I make mine very similar to this and I can it for 25 minutes at 11 lbs pressure. Turns out great!

        • Cassie says

          Hi! I’m so excited to make this for the first time. I’m wondering if you might share the container that you use to store your veggie scraps in the freezer until you’re ready to make the broth? Thank you!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Cassie, we like to use a Stasher bag or other freezer-safe bag for storing veggie scraps. Hope that helps!

          • Cassie says

            Thank you so much for the quick reply! I realize this is getting off topic, but I ordered Stasher bags via Amazon recently and they had such a strong odor (perfume) that I returned them. And now I’m a little apprehensive. I wonder if you or any of your readers have experienced that? Maybe they were stored in a warehouse near something stinky?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hmm, so strange! They do have a bit of a silicone smell, but shouldn’t smell like perfume. Is it possible they weren’t Stasher bag brand?

          • Cassie says

            I totally understand why you would want to clarify that, and yes they were definitely Stasher brand bag. I chose that brand based on so many credible recommendations. I have other silicone, so I’m familiar with that smell. This was some sort of artificial fragrance that was so bad, it gave me a head ache even after running it through the dishwasher. Anyway, it’s good to know you’ve never experienced that. Maybe it has to do with the warehouse. I’ll give them another shot. Thank you!

      • Rebecca says

        This is my new mainstay. I made it several times for friends who were sick, and knowing they have specific allergies them saying it was excellent meant a lot.

        I used more veggies, more herbs, tomato paste and nutritional yeast than the recipe called for because I wanted a robust recipe in case they had Covid.

  25. Bobbi says

    This is delicious! I am currently doing a juice cleanse, and wanted to incorporate some broth for some energy, but couldn’t stomach making bone broth.

    I doubled everything in the recipe (except the water, I could only fit 16 cups into my dutch oven). Simmered it for 1.5 hours and voila! My partner ate it as soup and I drank it as broth. Very flavorful! Will definitely be making again!

  26. Diane Roberson says

    I have asparagus stems left can I use these for the vegetable broth? What would be best to boil with them for the best broth?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will definitely taste like asparagus! But your method sounds fine (they shouldn’t need boiled for long). Let us know how it goes!

  27. SpaGypsy says

    Love it! It’s actually my breakfast every morning! I add fresh lemon, cayenne and ginger! Breakfast of champions!

  28. Kelly says

    I added a couple of ingredients – mushrooms, and stewed tomatoes. My mom said it was the best broth she’s ever had. My cousin said it tasted like yummy soup. One request, I have no idea how much a “small handful” is to sub for dried spices. A little more specificity in that area would be helpful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wohoo! We’re so glad everyone enjoys it. Approximately 5 grams of each herb (if using fresh). With dried, you’ll only need about half the amount.

  29. Terry T. says

    This is the most awesome vegetable broth I’ve ever tasted, let alone made. I no longer will have to search for a good recipe because you shared the best one out there!

    I used it to make the roasted butternut squash soup and it’s wonderful too.

    Thank you!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Corrina, we haven’t, but it should work. We’d say sauté the veggies in the instant pot as suggested, then add remaining ingredients and pressure cook on high for 30 minutes, quick or natural release.

  30. Josephine says

    If using the frozen vegerable scraps can you still refreeze the stock, or do you need to use it for the week?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can refreeze the stock! But only use the scraps once. They’re flavorless after one use.

  31. Elizabeth says

    I just love this recipe, I use it as both a stock as well as omitting the skins and enjoying it as a chunky soup. I’ve added biodynamic brown rice when serving and lentils as well, it’s the best thing to use as it was designed or adapt for stew, thicker soup, risotto etc… thank you for posting it x

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So wonderful! Thanks, Elizabeth! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  32. Lena says

    I make this regularly, sometimes using “broth-friendly” veggie scraps I’ve frozen over the week, sometimes using fresh vegetables. My husband is sensitive to tomatoes so I leave out the tomato paste, but otherwise I make it as-is. The nutritional yeast gives it the heft that I feel like most veg broth recipes lack, and it’s a great low-sodium base for soups, risottos, etc! Thank you!

  33. Elizabeth says

    This is outrageously good! I made 2 modifications: I didn’t have celery (11 YO finds it a “hairy” veg so I rarely buy it); I used about half a cup of wine before I put into the water etc, I let it reduce to about half and then added the water. I DID use (in spite of deep skepticism toward the yeast) both optional ingredients. Far & away best veg broth I’ve ever made. I served some with pumpkin ravioli and croutons and 11 yo said, “this should be in a RESTAURANT!”

  34. Janet says

    I loved this recipe. I used what I had on hand (baby carrots instead of full size carrots, leftover kale stems instead of kale leaves) and it turned out amazing. The tomato paste and nutritional yeast really added that nice touch of umami flavor. I honestly could have drank the broth alone but used it as the base for a soup and it worked perfectly.

  35. Dolores Blocker says

    I’ve been using that same recipe for a few years, saving all vegetable clippings as you stated in your recipe, full bag and time to get it done, love the smell, sometimes I add the nutritional yeast sometimes not, I hav e CKD stage3b and am learning about healthier ways to prepare foods, have to stay away from processed foods as much as possible…. sodium, potassium, phosphorus, animal foods , oils etc all have to be careful about…. learning healthy is harder than I expected it to be but, I’m intent on avoiding transplant and dialysis!

  36. Nicole says

    Thanks for this great recipe! It was super simple and I had most of the ingredients on hand. I needed veggie stock to make lentil soup. My boyfriend has high blood pressure so I wanted to make it fresh with very little sodium. I followed the recipe for the most part. I did use less salt and didn’t have fresh herbs on hand so I used dried Rosemary and thyme. I also used my food processor to chop the veggies, which made it much faster. I’ve made this lentil soup quite a few times and this was the best it has tasted..

  37. Flavia says

    Hello! I am making this recipe right now!
    I was curious to know if you have any idea for how to use the veggies once the broth is done…could I blend and dehydrate perhaps? Not sure what I would do with that tho lol XD
    Just trying not to waste good veggies.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Flavia, unfortunately they don’t have much flavor left at the end, so it’s mostly just fibrous. Some people have made crackers from it, but we don’t love them. Another idea would be to blend, freeze in an ice cube tray, and add small amounts to soups.

      • Flavia says

        Thanks to the reply! I ended up blending everything up with some of the broth , addind some spices and tomato paste and eating it like a soup. Not the best soup but it was ok :)

  38. Nichole T Hinds says

    I love the idea of this recipe – however – I wanted to know if there’s a different substitute for the greens if you don’t have any on hand?

  39. Sarah says

    Best vegetable broth recipe I’ve tried so far! I froze the broth in 2 cup portions so it was easy to defrost what I needed for my recipes. It added a delicious flavour to everything I put it in!

  40. Linnaea says

    Amazing. Saving so much money by making this vegetable broth, I plan to make it every week and use it in recipes. Delicious flavor and just used it in your Black Eyed Peas & Collard Greens recipe for an excellent dinner. I made one batch regular & then one batch doubled- even the recipe doubled fit in my dutch oven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, We haven’t tried canning it, but we think it would work. Let us know if you give it a try!

  41. Nathan L Robertson says

    Hi! I’m looking forward to trying this recipe but do not want to use coconut oil due to the heavy ecological destruction it causes. Would olive oil work as well as a substitute?

  42. Paula says

    Thank you for sharing this! I appreciate how simple and doable it seems and I am looking forward to trying it out. I have a couple questions, though. I make a lot of salads. Do you have any thoughts on using things like tomato stems and lettuce or cucumber ends? Also, I buy broccoli in bulk and a lot goes to waste because it gets those little black spots before I can get to it. Have you tried broccoli in this recipe? would you cut or discard those pieces??

  43. Miss Knowitall says

    The umami comes from the paste and yeast, not the herbs. If you actually read about umami, then you’ll see those are two well known sources

  44. Karen Sheldrick says

    Hi there, I just made this recipe. I forgot to add the tomato paste until the end so I let the broth simmer for ten minutes or so after I added it. I didn’t have nutritional yeast so I didn’t add it and I used dried, not fresh spices as I didn’t have them on hand. I tasted it when it was finished and it tasted somewhat bitter. I think maybe the carrots added some bitterness to it? I’m not really sure. Maybe you have some suggestions? I did add a little more salt and a touch of sugar after tasting to combat this but I’m still not really happy with it but thank you for sharing the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, sorry to hear that! We’re thinking perhaps too much rosemary? A small handful of dried rosemary would be a lot.

      • Karen says

        I only used about 1.5 teaspoons of dried rosemary to substitute for the fresh rosemary. I think I may leave out some of the carrot peels next time as I understand they can make a broth bitter. I ended up substituting some of the vegetable broth for chicken stock for the soup I was making and it turned out fine.

  45. amelia swaggert says

    Super flavorful and delicious. I’d probably add more herbs next time (I loooove thyme and rosemary!) but it was so delish!

  46. MaM0 says

    Are all of the recipes on your site in your “Minimalist Baker’s Everyday Cooking” cookbook? If not, is a new cookbook in the works? We are a Celiac family and I appreciate the goodness that goes into your well developed recipes. My family and I appreciate you dearly. One last question, Does more money go into your pocket if I buy your cookbook from your site rather than Amazon’s site?

  47. Debbie M says

    I used this recipe for a Turkish red lentil soup & it turned out great! I’ve made this exact recipe before, using boxed vegetable broth. It was always really good, but your recipe took it to another level. I had to use tomato sauce, instead of the tomato paste. I just used 2 to 3 times sauce for the paste. I also used unami dust (dried shiitake mushroom, dried kombu & bonito flakes) instead of nutritional yeast. Thanks!

  48. Susan Paone says

    I am so excited to have found this recipe! It is simple and delicious! Now that fall is upon us, I plan on making this regularly. It goes so well in minestrone soup! Thank you for the delicious recipe!

  49. Mame Noonan says

    I made this broth and included beets so it’s very red. What soups would you recommend making with it – that would be appetizing with the red color?

  50. Samantha says

    Hi! My husband and I are huge fans of your recipes. I can’t even tell you how many we’ve used and have loved every single one of them.
    Can’t wait to make this! I was wondering if you thought I could can it? Or is freezing the best way to preserve it?

      • Flyingmartini says

        Hello. I can’t wait to try this! I’ve bought bold mushroom broth and can’t find it now. What’s a good sub for celery? 🤢 To me celery is the red headed step kid. 😂

  51. Ali Rosenthal says

    I’m planning to make this with frozen veggie scraps, do think I could throw it all in a blender when it’s finished and have soup out of it?

  52. Lauren says

    I used this recipe today to make broth for the first time and it came out perfect! I also added bell peppers because they were part of the scraps I had. The tomato paste and nutritional yeast adds a lot and I’m so happy with the result.

  53. Jaya says

    This was amazing! I left out the tomato paste and added half a cup of sliced turmeric and used the full 2 tsps of pepper and salt. This is the best veggie broth I’ve tasted – been guzzling 2-3 cups (with a tsp of mellow miso paste stirred in) to break my fast and I can’t believe how energising this is. Thank you so much for sharing this!

  54. Zanthe says

    hi there! I’m wondering if it would be ok for me to add potatoes and chickpeas as well? I would like to make mashed potatoes and hummus too

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zante, not sure we understand your question. But this recipe could be used in making mashed potatoes or hummus. Hope that helps!

  55. Joanne says

    Making your broth each week is transforming me into a better cook! Ecological, wise, delicious recipe, thank you!

  56. Maxence says

    Do you think this recipe could be adapted for slow cooking?

    I have made this recipe 4 times on the stove and I love it

    Thanks for your help :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Definitely! We’d suggest sautéing the veggies first for best flavor, but it’s not essential.

  57. Maureen says

    Tip if you’re watching your sodium: I’ve found that salt is often not needed especially if you add some pungent herbs or spices. I don’t salt my vegetable stock things like fresh-ground black pepper, turmeric & ginger add plenty of flavor on their own !

  58. Sheila says

    Thanks! I had double the scraps so it made 6 quarts of stock. Freezing 4 and I have two in the fridge ready to use.

    Do you think this broth is versatile enough for asian dishes even with the presence of rosemary, thyme?

  59. Taryn says

    Not sure why it never occured to me to make my own broth, but consider my mind BLOWN.

    I used 100% scraps from the freezer for the veggies, as I do a lot of cooking/green juice drinking (all those wasted celery and carrot butts!) but the tomato paste and yeast definitely add the secret juuzsh. I did add fresh herbs and I think that was also key.

    I love that it is more sustainable in every way by using scraps and no packaging AND saves a ton of money. AND IT TASTES BETTER.

      • Lonzie says

        The type of salt you use has a big impact on if it’s desirable. Unadulterated Pink Himalayan sea salt is less ‘salty’ than table salt and comes with health benefits instead of detriments. The only drawback is that everything healthy in all stores is required to have an FDA stamp that says it’s not intended to prevent or cure any disease (scare tactic). The label on sea salt is that it contains no iodine (selling point for table salt with mandatory artificially infused iodine). They’re right, you do need iodine, but the kind you get in table salt will do you zero favors (won’t absorb into your bloodstream) so if you care about iodine, get it from dried or frozen seaweed. Keeping it simple… pink salt will change your life. Wishing you love and life 🧡

  60. Roquette says

    I made this and was skeptical about the nooch, since I can usually taste it when it is added, but I can’t in this. It was wonderful. I made a sweet potato/Israeli couscous/chickpea soup, and it was great! It makes a good thick stock that can even be used as a concentrate and watered down after. Every recipe I’ve made from your site has turned out really well!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Roquette! Thank you so much for the lovely review! xo

    • Leah says

      Hello! Could you use an immersion blender and keep the veggies in for the added fiber? Or would that ruin the broth and make it too thick?


      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Leah, it would be much thicker and might be okay in some recipes, but we wouldn’t recommend it.

  61. Grace says

    Love this Recipe, I really like the addition of the nut yeast and tomato paste. I did not have the greens. wish I would have doubled it.

    Thank You

  62. Elaine says

    This is so rich and tasty. I have been saving scraps for the whole pandemic and made this today. I added a little green Chile powder and wow

  63. Seema Gupta says

    Today i did attempt to make this broth – exactly as said in the recipe. Had to omit N-Yeast and the fresh herb as i didn’t have them and also the tomato paste as i wanted a non tomato based stock for a recipe.
    I added dark green part of one leek, greens and stems of one beet, and rind of lime( no Juice) and dried oregano, dill and rosemary about 2tsp in total.
    I used it in a soup– Vegan Borscht taste is good. But if you drink the broth by itself it tastes a little bitter. What could the reason be? is it due to Lime rind, greens of leeks or the dried herbs that i used.

    • Stephanie says

      I love this recipe. I skip the sautéing step, and I add everything to a pressure cooker and let it cook at full pressure for 15 minutes, with a slow release. I prefer to add 4oz mushrooms, and skip the nutritional yeast. Some other vegetables I’ve put in are peppers,corn, squash, and whole artichokes. I only halve most of the vegetables so they can still be eaten after cooking. This recipe really cleared up the process of making my own vegetable broth for me! Thanks!

  64. Don'L Nicol says

    I made this and love the taste! But mine only came out with about 4 cups of broth. What did I do wrong? I tried pressing the veggies to get some of the water out, but I wonder if maybe I did not chop them finely enough?

  65. Don'L says

    I had some veggies (celery, carrots, brussels sprouts, squash) that were about to go bad if I didn’t do something with them so I was excited to try this recipe today! I had nutritional yeast to add but no tomato paste so I just added a few Campari tomatoes because why not. The nutritional yeast really adds a lot so add some if you can! It has been on the stove for an hour and I am going to let it go another 3 hours until dinner time. It already tastes great!

    I am thinking about freezing some of this in ice cube trays so I can just pop out a couple of cubes any time I need them for a dish!!

  66. Ceilidhe Speirs says

    Hello!! Busy making this veg stock for your ramen recipe – so excited! I was wondering if you had any suggestions on what to do with the strained vegetables once removed from the stock? Do you have any creative ways I could use them e.g. To make a type of fritter or something? Thanks so much. Love your page!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ceilildhe, they don’t have much flavor once strained. But you could puree, freeze, and add small amounts to soups. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The leftover veggies won’t have much flavor, unfortunately! But you can use the broth for minestrone!

  67. Linda Chamberlain says

    Just wondering if there is a use of the vegetables once the broth is completed. Do you think it can be put in a vegetable garden bed?

  68. Naomi says

    This truly is the easiest and tastiest veggie broth to make! It has been my go to during quarantine, which goes to show the simple ingredients! The only thing I haven’t had is nutritional yeast, but even without- it’s delicious! I’ve used this as the base for so many soups and even just to sip on! So good!

  69. Jessica Harris says

    I’m allergic to carrots and I am having a difficult time finding a vegetable broth that does not include carrots. What can I substitute for the carrots that would still be the vegetable broth flavor?

  70. Queenie says

    Great basic broth to add a week’s worth of scraps to. I never thought of freezing my scraps – what a great idea! We have our own veggie garden, so we compost; but it’s a long, cold trek to the compost heap in winter. I like to boost the health benefit of homemade broth by adding oregano, basil, turmeric and ginger. I’m pretty generous with them in my broth, but if you’re new to broth bases, try starting with 1/2 to 1 teaspoon of one or more of these.

  71. Katy says

    I made this using 2 cups bone broth and the rest water. I also didn’t have nutritional yeast and used parmesan cheese. I also added rice roman noodles and it was so so delicious. Everything @minimalistbaker puts out is SPOT ON. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Katy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  72. Eliza says

    Hi! I haven’t made this recipe yet but the reviews all are very promising and am excited to try
    I am missing celery, could I add red bell pepper or something else instead, or will that not work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eliza, we think it would be fine if you just left it out. Leek would be a good sub in terms of flavor. Bell pepper will add a sweetness. Let us know if you try it!

  73. Rachele says

    I too came to this recipe for the “you can use your scraps” comment. Bored in quarantine, I decided to go for it without using all of the whole ingredients in the recipe. I collected veggie scraps throughout the week (onion/garlic scraps and skins, carrot tops and skins, mushroom stems, broccoli stalk, etc.). I had a gallon ziploc bag almost full. Followed the recipe otherwise, using the order of adding ingredients, and all recommended spices/seasonings. I HIGHLY recommend using the nutritional yeast. It’s a total game changer for the flavor of the broth. Thank you!

  74. Mandy Peregoff says

    I have been following you on IG for a long time now but my friend turned me on to your veggie broth and it is Sooo delicious!!! My friend, Ria and I made your broth then made soup together during our stay-at-home FaceTime happy hour :)
    This will be my go-to broth from now on!

    Thanks for sharing your wonderful recipes!

    In good health,

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t recommend beet tops because the flavor is so pungent. If you don’t have any other greens, I’d say omit.

  75. Coastal Hermit says

    Hi, I don’t quite get this; the bag of veggie scraps you suggest collecting don’t seem to appear in the detailed recipe that follows. The introductory section leads me to believe that, presto, I’ve already made a broth with collected scraps. So is the second section a different recipe? Or are the ingredients indicated in the second section to be gleaned from the bag of scraps I’ve collected? I.e., is the introductory section just a summary of the second section?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry for the confusion! This recipe is very forgiving. Just use roughly the amounts of veggies we suggest. And if you have scraps, either add in addition to the vegetables or slightly scale the vegetables back. They can be added straight from frozen. Hope that helps!

  76. Ela says

    Hi there!! I really want to give it a try but have just a few questions- this recipe doesn’t call for scraps, so I’m not sure I understand how I should incorporate them.. should I just add whatever I have left over?
    Also, how would you reccommend to thaw it after freezing?
    Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ela, This recipe is very forgiving. Just use roughly the amounts of veggies we suggest. And if you have scraps, either add in addition to the vegetables or slightly scale the vegetables back. They can be added straight from frozen. Hope that helps!

    • Nicole says

      Your vegan shepherd’s pie recipe sent me here, and I decided to try it since trying to find tomato free (I’m allergic) commercial broths is next to impossible. This was so easy and made such an amazingly savory broth! I changed it up slightly – I omitted the tomatoes, obviously – but it makes an excellent jumping off point and is easy to alter for taste. I also let it simmer all day on my stove (maybe ~8 hours?) and was rewarded with a strong, flavorful, delicious broth. If I weren’t putting it in my shepherd’s pie, I would drink it straight! This also gives me a great solution for not throwing away scraps until I can get a compost bin. Thank you!

  77. Jacqueline J Sheppard says

    I love making my own broths. I’m not vegan, but have been trying to find a great veggie broth recipe. My question is, can I sub olive oil for the avocado or coconut oil?

  78. Bee Giamanco says

    Do I have to do anything to the vegetable scraps before I freeze them? Is blanching required?

    I want to try this but I can’t really find the answer I’m looking for.

  79. Sparrow Wilder says

    This is the best veggie broth recipe ever! My partner and I used it to make homemade ramen and it was to die for. Thank you so much for sharing such a delicious creation this is definitely a new staple in our house.

  80. Suzanne says

    Perfection! Best I’ve ever tried, and hands-down kicks the behind of anything we can get in stores. Thank you!!!!!!!!

  81. Angela W Broyles says

    This is fantastic! I made this in my slow cooker so I would not have to tend to it… turned out great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Angela. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  82. Laurie says

    I made this broth and it was so much better than store bought vegetable broth. I’m avoiding salt (mostly) so I put just a dash of salt for the whole batch and it still tasted wonderful. My husband and I were both very impressed with the lentil soup I made using this broth as the base. This broth will become a staple on our house! I’ll never go back to store bought! Plus, it makes me feel like A good cook!

  83. Nancy O’Dell says

    As I ready my shopping list to make the stock I am wondering what would be the time adjustments if making in an instant pot …

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nancy, we haven’t tried this in the Instant Pot and aren’t sure how to adjust. But another reader mentioned they used the Instant Pot and cooked it under pressure for 30 minutes. Let us know if you give it a try!

  84. Vanessa Engel Vidal says

    Thanks for the recipe, I will try it!
    Just a question, what do you do with the cooked vegetables after the stock is made?

    Thank you,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We typically compost them as they don’t retain flavor. But if you wanted to save them, you could potentially purée, freeze, and then add a small amount into soups for added fiber. Hope that helps!

  85. Roger says

    Thank you for this awesome vegan vegtable broth! Stumbled across this wonderful recipe. Needed a nice vegetable broth to prepare a risotto and this recipe caught my attention. All the ingredientes were in my kitchen. Just tweaked it a bit since there were some veggies to get rid of, since i’m a garden hoarder. Just added some cilantro stems, celery leaves, leek leaves, shallots, greek oregano,dehydrated shiitake mushrooms & a small amount of some homemade aji amarillo paste, for a kick!
    I suggest not to leave out the nutritional yeast.

  86. Anne says

    I have made this recipe at least 8 times and it is a wonderful as is, or with some variations depending on what I have available. And I now keep a bag of frozen veggie odds and ends to use which is was a brilliant suggestion. I don’t often use fresh herbs because they are expensive here, but dried thyme and oregano work well. Nutritional yeast shouldn’t be omitted–delicious. Thank you!

  87. Karen says

    Hi Dana, I thought you say it’s a great way to use up leftover peelings etc from vegetables during the week but the recipe calls for a lot of actual vegetables – which adds up cost wise. Thanks, Karen

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it’s generally fine. I only add the stalky parts, not the leaves (I enjoy the leaves too much to waste in a stock).

  88. Christine says

    This is the best broth ever! I used everything in your recipe, plus a leek and mushrooms which needed using. Left to simmer for at least 1 hour, will definitely make this again. Keep the great recipes coming!

  89. Miri says

    This was the best veg broth I’ve ever made. I did roast the veg first and used miso instead of tomato paste. I really just needed base for another soup I was making, but this is also great alone. A keeper!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Miri. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  90. Chrissy says

    I’ve made this broth two weeks in a row to make enchilada sauce, soup, and risotto. It’s a great way to use up veggie scraps. The use of tomato paste and nooch gives it an extra oomph of flavor which I have never been able to achieve when making veggie broth. Versatile and delicious!

  91. Kelly says

    I really enjoy making my own veggie broth – it feels less wasteful that way. I watched one woman actually take the limp chunks of vegetables that remain after you strain the broth and dehydrate them then grind them up to make vegetable seasoning. I haven’t gone that far, but that’s definitely using the veggies entirely.

    I’m not sure I’ll do the sauté step – I like to keep my broth simple. I just keep a gallon-size freezer bag that I fill with veggie scraps. I sometimes even throw in a few extra mushrooms (ESPECIALLY mushrooms – I feel they add umami) or carrot or potato chunks while they’re fresh to just make sure my scraps have good variety. Once the bag is full I dump the frozen veggies straight into a pot and cover with water. Bring to a boil, then simmer for an hour, then I let it come to room temperature (usually another hour or two). I add salt and then it’s good to go.

    I am intrigued by adding the nooch, however. I think I’ll give that a try, so thank you for the idea. And I’ve no doubt sautéing some of the veggies beforehand adds extra flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dawn, we haven’t tried this in the Instant Pot and aren’t sure what to recommend. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Sara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried cabbage, but it might work. We wouldn’t recommend using a lot of it though. Let us know how it goes!

  92. Katie says

    I’ve never commented on a recipe before, and as one with less-than-healthy eating habits (wink wink), I can’t BELIEVE my first comment is on a recipe for veggie broth! But I am absolutely gobsmacked at how delicious this is! I added potatoes and skins, broccoli stems, 4-5 smashed up cloves of garlic, and mushrooms to the broth recipe, and let it simmer for 3 hours. Once done, I strained & added chunks of potato, corn, carrot, broccoli, kale, mushrooms, and white beans for a scrumptious, rich, incredibly satisfying veggie soup! I *never* eat just veggies, so added shredded chicken to my first bowl. But not any after that – I wanted nothing to take away from the veggies! I’m SO grateful for this recipe, and will be using the broth as base for a million different things. Until then, I have a huge batch of the best soup EVER that I get to nosh on in our cold, rainy, Seattle weather :)

  93. Shari says

    Is there anything extra you could recommend besides the nutritional yeast and tomato paste? I make all of my sons food from scratch because of his eczema, and I’m unable to use those two ingredients currently. Thank you ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shari, you could leave them out and it would still be tasty, just not quite as flavorful. Mushrooms might help add depth of flavor. Another reader also mentioned using a mix of pumpkin purée, miso, and apple cider vinegar in place of the tomato paste. Let us know if you do some experimenting!

  94. Lisa Anne says

    Oh my gosh this is the best. I only used a small amount of nutritional yeast and tomato paste because I’m using this broth to make vegetarian homemade tamales and I’m using goat cheese and roasted green chilies as the stuffing. This broth is amazingly good and way more flavorful than the stuff in the grocery!! Love it! Thanks again Dana for another great recipe!!

  95. Christopher says

    Hi Dana!

    Would you recommend using scraps from My juice extractor (Breville Juice) and would that be used to replace or add to the ingredients for your recipe?




    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I haven’t quite thought of that. But maybe? My fear is most of the nutrients / flavor have already been extracted in the juicing process. But if you give it a try let us know how it goes!

    • MB says

      I’ve made broth with juicer pulp! I found a recommendation online. It’s been a while, but I do remember that they recommended keeping lemon pulp out of the broth. I used primarily beet/carrot/garlic/celery pulp, I think, and added some onion and herbs to the broth pot.

      Good luck!

    • Paula says

      Thank you so much for the recipe it sounds delicious, I am definitely going to the shop right now to get the ingredients. I have made my own broth before but this recipe sounds like a real upgrade to my cooking.

      Would you recommend blending the leftover vegetables with the broth and freezing it in ice cubes to make it easier to throw in the right amount I need in the pot (for example I need less stock for couscous than I need for soup)? Would the herbs taste weird after blending and freezing?

      Oh and if I am to use bits of veg and peels that I previously froze would it be ok to freeze them again? Brilliant idea by the way I never thought of it and I don’t compost food as my stomach doesn’t allow it lol. This seems like the perfect solution I am sooo doing it!

      Thank you

  96. karen says

    Tried looking for the answer to this question and couldn’t find it.

    I noticed in the blog post you talked about saving up scraps for your broth. But then the recipe has specific amounts of specific veggies. Could you clarify how to save up scraps and approximately how much to use? Sounds like there’s some leeway possible. Really interested in using up my veggie scraps.

    Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Karen. This recipe is very forgiving. Just use roughly the amounts of veggies I suggest. And if you have scraps, either add in addition to the vegetables or slightly scale the vegetables back. Hope that helps!

  97. Amy says

    Made this yesterday and it turned out great! I had frozen veggie scraps that I had saved and threw in a tomato ( I had no paste) and let it simmer for 2 hours. It was delicious, thanks for another great recipe

  98. Brenda says

    I am just curious if the long cooking time cooks out some vitamins and minerals. – not that it’s going to stop me fm making it, it’s just a thought.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brenda, it’s possible- especially regarding vitamin C and other more heat-sensitive nutrients. But the longer cooking time will infuse more flavor into the broth.

  99. Gryphonisle says

    Rather than using water I’d recommend slow boiling a 4qt pan of garbanzos/chickpeas (10oz will make 12 cooked) until they’re either fall apart soft (for hummus) or al dente (for salads or soup). Then, use the liquor (the water you boiled the chickpeas in) as part or all of the liquid base for your veg broth; hence the slow boil, cooking the beans without evaporating any more of the water than you have to, and don’t be afraid of adding too much water, I fill the pan to within a quarter inch of the top after I’ve added the dry beans. You will have to remove the foam, which is quite sturdy and must have some other use. Garbanzos make the most delectable liquid and it’s a shame so many people drain it off into the sink! I’m going to use it for this recipe.

  100. Jason says

    Thanks for this handy reference! Great to be linked from soup recipes! I like the tomato paste idea and definitely noticed a difference (I also enjoy using dried mushrooms for that umami kick, but this is easier).

    Sidenote: you don’t necessarily need to finely chop the vegetables. Rough chopped is fine. The onions and garlic are especially time consuming, so you can just lightly crush the garlic and quarter the online. Of course this means you would omit the sautee portion of the recipe, but you can get good results just chucking everything in the pot!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! We find more flavor gets extracted when more finely chopped. But both methods work!

  101. Tanya says

    I haven’t made this yet; however, in the interest of health, might I say that onion skins can be quite moldy—in that case they are not good for broth. Also, I shudder to think of using vegetables that are beginning to decay, as it sounds as though some commenters are doing. Sure, all that boiling will destroy bacteria, but it does not destroy the toxins that some bacteria produce, as in botulism. Plus, vegetables that have been in the refrigerator until they are old have lost much of their nutrients.
    Using scraps from fresh, in-good-condition vegetables sounds like a great idea and I will be trying the broth soon. Thanks for the recipe, Dana.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, yes I always recommend freezing veggie scraps (onion skins, carrot peels, etc.) as soon as they’re collected to keep fresh.

    • Cheryl Gallion says

      If botulism is a concern, one could use a pressure cooker or Instant Pot to cook any suspect veggies.
      Does boiling kill botulism?
      C. botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius) under pressure using an autoclave or a pressure cooker for at least 30 minutes. The toxin itself can be killed by boiling for 10 minutes.

      • Tanya says

        Boiling the broth for ten minutes destroys the toxin. Cooking under pressure for *Three* minutes kills the spores. I think between the two of us we have finally got this right, Cheryl. Thanks for the information. I’m still not going to make broth out of veggies that are “too gross to eat” as mentioned by other commenters!

    • Julie says

      Hi! I love all your recipes and want to try this one next! Im mostly interested in zero waste and want to freeze scraps then make the broth but haven’t attempted my own only because I wasn’t sure if organic matters or not? As well as the roots and crunchy parts of onions/garlic go in too?Thanks in advance!

  102. Tetiana says

    Great veggie broth! I made it exactly as in the recipe and would only left out the rosemary next time, but that’s my personal preference.
    I cooked it in the instant pot under pressure for 30 minutes and it was enough to have rich flavour!

  103. Lisa says

    WOW! This was so delicious. Amazing alone and makes a great base for soups. I followed the recipe but didn’t have fresh rosemary or thyme – dried worked just fine. I also added about a cup of mushrooms for extra earthiness. Thanks for this fantastic recipe!

  104. Brittni says

    I loved this recipe. So easy. So delicious. I’ve been eating this broth alone, I’ve used it in chicken tortilla soup, and I also used it as the base for the Minestrone soup on the website.

    I’ve got 8 quarts in my freezer right now for a rainy day. Thanks so much for such an excellent recipe.

    Ps- add all the salt, nutritional yeast and tomato paste. You won’t regret it!

  105. Christine says

    Absolute winner!
    I’ve been waiting forever to make this stock but was holding off until I could get some nutritional yeast (not easily available where I live). I was missing out on some of the sturdy greens and bay leaves and had to use dry herbs instead of fresh, but I’m still very happy with the results. The addition of tomato paste and nutritional yeast are amazing. Used the broth to make a version of mushroom tom yum soup and it’s great.
    I often use “Better than Bouillon” vegetable stock concentrate, but I am happy to have found an alternative that can use up vegetable scraps that would otherwise be wasted and also has less salt and no additives. This is my go-to from now on.

  106. Nicole says

    Absolutely perfect! I will never use the store bought stuff again if I can help it! And another one saved in my bookmarks, Dana!

  107. Dan says

    My “go to” is tomato soup using Gordon Ramsey’s recipe. I found this recipe souper easy to make and the resulting soup was the best I have made.

  108. Patricia Pilling says

    Can this recipe be used for a crock pot? On what temperature would you set it? And for how long?

  109. Dawn E Willoughby says

    I loved this recipe! I filled large jars, not to top, loose top. They all cracked! Thoughts? I could use the small jars but that’s a lot of jars for freezer. It would be nice to freeze in sizes where I could use 1 or 2 in a recipe.

    Thank you for your excellent site.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dawn, So glad to hear you enjoyed this recipe! Sorry to hear that your jars cracked. Did the jars say freezer safe on them? We find that some glass jars are safe and others aren’t. Hope that helps!

      • Laura says

        Interesting comment. I freeze in mason jars all the time. The TRICK is you can only fill them up to BELOW the shoulder of the jar. This allows for proper expansion due to the liquid expanding upon freezing. Trust me, I’ve had several jars crack because I forgot this important filling requirement.

      • Tanya says

        i have been freezing foods in WIDE mouthed quart canning jars. leave about 1.5″ head-space, and do not tighten the lids until contents have frozen. i haven’t had any quarts break. but i did have a half-gallon canning jar break, i think because i left insufficient head-space; that size would need 2.5″ to 3″. can anyone tell me if tahini is supposed to taste bitter as gall? i’ve never noticed sesame seeds tasting bitter but i’ve never found tahini that WASN’T bitter! thanks.

  110. Samara says

    This is the BEST broth/stock recipe. I don’t buy store bought stock, this recipe is great because it not only tastes amazing but it’s easy! It is hands down the best one I’ve ever tasted. No modifications needed

  111. Tara says

    Sounds good! The next time you make it, any chance you could determine an approximate vegetable weight to water ratio? Eg. 1 pound veg : 1 cup water. That would be really helpful when adjusting recipe to use acquired scraps. Thank you either way!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tara, Thank you for the feedback- we’ll look into it! Not sure if this would be helpful- but you can switch to metric measurements (which tend to be a weight measurement) by clicking just below the ingredients header. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Well, the more edible parts (onion, celery, carrot) can be added back into soups. Just be sure to discard skins and scraps that aren’t as desirable. Or, when you add scraps and skins to the soup, do so in a cloth baggie tied with twine so they can be easily discarded or composted at the end!

  112. Marsha Hepler says

    I also make my own veggie broth. I am fairly new to this idea. I didn’t think about sauteing the veggies first. This could prove helpful in adding even more flavour. I use more veggies than you too I even include some lettuce and pepper and tomatoe tops. Even cue cumber ends. I know i am weird.But I figure it all helps. I also add potatoe skins. . After they cook I run them thru the blender then cheese cloth. Thanks for your help

  113. Amanda Bernal says

    THE BEST VEGGIE BROTH!! This was my first time creating my own vegetable broth. I always assumed it was easy, but I never imagined it could taste this good. I wanted to eat it straight out of the pot with nothing else!

  114. Franny says

    We really liked this broth! Even without some of the ingredients (no greens, parsley, or fresh herbs) it was really tasty and a huge improvement over the veggie broth powder we sometimes use. I made it with matzo balls and it was a hit!

  115. Friederike Lehrbass says

    I use veggie broth to extent my chicken bone soup. After I cook the chicken bones for around 24 hours I drain it,crush the bones and add the veggies to the bones with fresh water. I haven’t thought about saving the veggie scrapes though. Thanks Good idea.

  116. Christine says

    I have yet to make a recipe of yours that my hubby and I haven’t liked! Living in a rural town and surrounded by cattle and sheep ranchers make it difficult to be a vegan which means I cannot simply buy vegan items pertinent to your recipes. Thank you for recipes like this where I can make my own veggie broth and know that it does not contain animal products. Your recipes are always my go to!!

  117. Yara Hartkoorn says

    This is absolutely delicious. Amazing! This recipe has opened up my repertoire no end. Thank you for sharing this.

  118. Janet says

    I made the broth to use in the Lentil Fesenjan recipe. I am trying to cut down on sodium and figured if you make it from scratch you can decide the salt content. The broth is delicious and I am thinking the Lentil Fesenjan will be too! I eat a plant base diet and always enjoy your recipes so much. Thanks Dana!

  119. Dee says

    Dana, I’m along time lurker, first time commenting. You have made cooking with a plant based lifestyle so much easier; you rock.
    I made this with my scraps. Forgot and added tomato sauce(didn’t have paste, still used 2 T) and nutritional yeast midway through and was still fantastic.
    Great tips, thank you!

  120. Shelly says

    Do you have any suggestions that I could sub for carrots? Apparently, I have a sensitivity to them, so I’m looking for ideas.

    I just went through MRT testing, and your site has been so valuable in finding food I can eat. I have really enjoyed your recipes. Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could try using more of the other ingredients to make up for the carrots, though it will produce a different flavor.

  121. Melissa says

    Are you actually using two whole celery stalks , or are you meaning ribs ? Two stalks seems overpowering to the amount of carrots.

  122. Aliana says

    I just finished making this recipe and it’s delicious. So much more flavorful than any veggie broth from the store. I have an intolerance to nightshades, so instead of tomato paste, I mixed pumpkin purée with miso. I also added a tiny bit of apple cider vinegar to make up for the acidity of tomatoes. And I am very pleased with the results. Thank you so much for sharing this recipe. It’s one I’ll continually return to.

    • Genevieve says

      THANK YOU FOR THIS! I also have difficulties with nightshade and while I will sometimes eat some of them in defiance, I cannot eat tomatoes in any form without serious repercussions… Vegetable broth has been my nemesis since I switched to a plant-based diet.

  123. James says

    I used to work at a university cafeteria, and they always had a huge (like, I could have got in) steam kettle full of veggie scraps turning into stock.

    Great to find this recipe for a home-scale version!

  124. EC says

    Thanks for this recipe. Just bought a juicer and started saving the pulp! I always felt guilty with just tossing all of that. Thanks for the recipe. Haven’t tried it yet, but I plan to make a batch this week.

  125. Cyndi says

    Hey, I’ve made broth this way a few times but for some reason it never turns out right? It tastes like paper…what could i be doing wrong, i use veggie scraps, onions, garlic, celery, squash, leeks, rosemary and thyme from the garden, salt, pepper, it simmers for an hour or so, smells amazing but then dang…has a back taste of paper…do you peel all the papery peels from onions..? Maybe more salt..I can’t figure it out, help! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cyndi! It sounds like you might be missing a couple ingredients there. Did you leave out chopped fresh parsley, bay leaves, and tomato paste?

  126. Ellie says

    I made it and it tastes delicious. One of the main reasons I wanted to make my own broth is because I have to cook extremely with no salt for my husband and all broth contain lots of Sodium. I added fresh tomatoes instead of the tomato paste. Question:
    How did you figure ouT the 477 mg of sodium? It is a lot for a serving. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ellie, the sodium comes primarily from the added sea salt. It will be less if you omit or reduce.

  127. Beth says

    Hi there! Just wondering if the scraps, after the broth is made, can THEN go into the compost? I’m not sure because of the addition of nutritional yeast, and also the saute in the beginning (so some oil).

    PS love your site and use it allllll the time. Our go to for sure.

  128. Christina Piccoli says

    Just made this and it’s absolutely delicious! My daughter was eating the broth plain out of a bowl, like a nice soup. So, you know it’s got to be good. Even my son, the pickiest eater on the planet, said it was good. Another win from you!

  129. Lori P says

    I always buy a bag of carrots and a bag of celery to cook with, then end up with extra that go bad. That will happen no more. I was able to use them making this recipe along with the other vegees in the recipe since I did not have any scraps. I will start saving my scraps as noted in the dialogue. I did add the tomato paste and nutritional yeast. What I had left after straining was a thick fabulous stock. I made Dana’s 1-pot minestrone soup and it was fantastic with this. I was able to add water in place of some of the broth called for because of the richness of the broth. Thank you for this great recipe.

  130. Donna says

    Dana, I made this last week and thought it was especially good! Plus it makes a lot of broth, which is nice! I’m making it again tomorrow to use in minestrone soup. For my taste buds, the addition of nutritional yeast and tomato paste was genius! Really gave the broth extra flavor! Thanks so much for the post!

  131. Rachael says

    Hi there – have you ever canned this broth? If so – would you need a pressure cooker to do so? I’m thinking the tomato paste would make it somewhat acidic, but I’m thinking I can make a vat of this on one day and then can it so I have it on hand.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m thinking that would work! I typically just freeze mine, but I think canning would be lovely!

  132. Carolyn says

    This might be a dumb question, but I don’t have a lot of experience with freezing things. Once the broth is frozen in a jar how do you get it out of the jar to use? Can I just microwave it if I decide to whip up some soup last minute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyn! If freezing in a glass jar, make sure it is either tempered (the type used for canning jars) or specifically labeled for freezing as it will likely crack otherwise. To thaw, I’d recommend taking it out of the freezer a day or two before use and store in the fridge to thaw. Hope this helps!

      • Linda G. says

        If you’re using glass in the freezer, don’t use a jar with shoulders – only a straight sided jar that can withstand freezing. Ball jars can be used in the freezer, but only up to the pint size, and only straight sided jars. Ziplock bags would probably work well.

  133. Ro Ma says

    I am prepping to make this wonderful-sounding recipe but I would like to share two concerns:

    1. Nutritional yeast often contains MSG or other undesirable additives, so those using this recipe should look closely at the contents label of any of their yeast bottle. If in doubt, it is OK to consider nutritional yeast optional.

    2. Sauteing the vegetables may add a bit more flavor, but it also adds time and complexity to the process. In my Instant Pot recipes I never saute the veggies and the dishes turn out just fine. However, if you have the time and desire, adding the saute step will work, too.

  134. Donna says

    Could or should the nutritional yeast be added at the end of cooking, off heat, to retain nutrients?

  135. lou says

    i have been making stocks for 50 yrs on & off. I use jalapeño, anaheim, chipotle, thai, chinese, peppers, stems, seeds, leftover bits… fresh or dried herbs incl. cilantro, parsley, rosemary, sage, thyme, marjoram, turmeric (always w. lots of black pepper for better bioavailability,) garlic, white pepper,
    and all the veg. leftovers (we roast parsnips, turnips, leex, potatoes, sweet potatoes, all leftovers go in the broth, or are added to soup) xcpt beets, brocolli…bell peppers are ok if I roast the leftover bits.
    I started sqweezin in a lemon, now we get organic, so they get grated, chopped and tossed in peel pith and all…OR I dump in a bit of apple cider vinegar to brighten things up. I used to separate the broth…but now I make a big batch, let it cook down, puree in the vitamix…freeze, then thin it as I use it…sometimes my quart yields 2,3X diluting w. super savory results. thank you for your beautiful treats…always open to new cuisine. we travelled from Canada to canton, mumbai to mombasa, and ate at every place we followed our noses to…

  136. Samantha Rae says

    I made this and then used the vegetables (I used fresh & new) to make a soup by just blending them together! (took out the bay leaves) I used it to make Simply Quinoa’s Lentil Shepherds Pie! <3

  137. JMGrund says

    Hi Dana! Long time reader / recipe follower, first time commenter.

    1. This is a brilliant idear — we are total freezer people and hate wasting food. EXCELLENT.
    2. Even when I added too much pepper, this broth was salvageable as a brine for roasting chicken and it was excellent (I just also added too much salt).
    3. During reg kitchen prep, I peel my cremini or button mushrooms (instead of washing them) and remove the stems. Those scraps are perfect for this operation.
    4. Would like to know from you & other commenters which veggie scraps might be suspect to adding *interesting* flavors to the party… for example, I couldn’t imagine cooking cilantro that was near the end of its refrigerated life or cauliflower leaves, so they went in the bin. Have you tried corn cobs or squash rinds?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Glad you are loving this recipe! Corn doesn’t add a lot of flavor and can make the broth cloudy, but squash peels would add good flavor to stock or broth! We wouldn’t recommend using any more than 1/8 of the total broth ingredients. Hope this helps!

  138. Rose says

    One of the most surprisingly delicious things I have ever made!! Oh my gosh – sooo good and sooo easy. Saved all kind of scraps including the leaves from three heads of cauliflower and some celeriac. A last minute addition was about 2 tsp. or so of tumeric. And I’m usually not a nutritional yeast fan, but it really works here. I did find I had to add quite a bit more salt than the recipe calls for to bring out the flavour. Thank you so very much Dana!!!

    • Patton says

      I only yielded about 5-6 cups of broth after simmering/cooling/straining. Any tips for how to yield more broth at the end?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Patton, to yield more broth, make sure to cook with the lid on at a simmer, not a boil. Also, perhaps try cooking for less time! Hope that helps!

  139. PAM says

    I just made this after stuffing 2 gallon freezer bags full of the saddest looking vegetables you’ve ever seen. Onion butts, carrot butts, celery butts , peelings from anything and everything, even several cups of green salad including radishes and cucumber which was waay past it’s prime. I confess that my expectations were low. My past attempts at homemade vegetable broth have tasted little more than colored, salted hot water. This was d-i-f-f-e-r-n-t! It was a lovely chestnut brown in color, peppery and flavorful after adding a bit more salt………..and this was before adding the tomato paste and nutritional yeast which gave it the WOW factor. Thanks, Dana, another healthy keeper and all from stuff ready for the garbage!

  140. Lauren Ford says

    Was so super happy that this recipe turned out on my very first try!!! I didn’t have much onion scraps so added half of a huge one to my frozen bag o’ scraps. Tasted so amazing. Had a cup before dinner last night and did a little happy dance. Definitely adding this to the repertoire.

  141. Laura says

    Oh my gosh. Thank you. People use to do this ages ago out of necessity. Is your friend from “Feed Me Phoebe”?
    I really really appreciate this cause I felt that throwing out carrot tops, beet tops, etc. I had a feeling I was doing a bad thing and I did not have a clue why. I feel better.

  142. Wendi says

    Just have to tell you how much I appreciate your site, and ALL your recipes. You have become my Alton Brown of vegan recipes. Keep it up – I love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalia, we haven’t tried this recipe in a pressure cooker, but would estimate 20-30 minutes on high would work!

  143. Taylor says

    The perfect use for all my kitchen scraps. I’ve been using it to cook my rice, quinoa etc for added flavour and nutrition. Great idea!