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vegetable broth

Thank you to Hammer Stahl for providing us with complementary cookware to make our Vegetable Broth, and for review purposes.

Every home cook should know how to make a great homemade Vegetable Broth – and we’re sharing our recipe with you today!

Sure – you can easily buy canned vegetable broth or vegetable stock at the supermarket – but homemade vegetable broth tastes so much better, it doesn’t have any additives, and it’s much less expensive too.

Making a homemade vegetable broth is also quite easy – and you can make it with a variety of vegetables you already have in refrigerator and pantry. (*See the note below in our recipe about using different vegetables.)

How to make homemade Vegetable Broth

We used carrots, celery, onions, kale (and even the leftover kale stems), leeks, tomatoes, garlic, parsley, thyme, and simple seasonings such as salt, peppercorns, and bay leaves. We also added a tablespoon of dulse – dried seaweed flakes that add a wonderful depth of flavor – but this is an optional ingredient.

ingredients for homemade vegetable broth

You may also be surprised to see that we added some egg shells to our pot of vegetables. Adding the egg shells is an old culinary trick that helps clarify the broth.

Vegetable Stock - A Family Feast

You’ll simply add all of the ingredients (except the salt – that will be added later) to a large stock pot along with some cold water. (Hammer Stahl’s 12-quart pot was perfect for making broth – more on that below!) Then slowly bring the pot of vegetables to a simmer where it will cook for a few hours to extract the flavors of the vegetables and reduce to concentrate the flavors.

Vegetable Stock - A Family Feast

Once cooked, simply purée the cooked vegetables with an immersion blender, then strain out the solids through a fine mesh strainer. (If you still have a lot of solids in your vegetable broth, strain again through cheese cloth.) At this point, you can reduce your vegetable broth for a more intense flavor if you’d like.

Vegetable Stock - A Family Feast

Once cooled, we freeze our vegetable broth in quart-sized zipper seal bags.  Freeze them flat on a small baking sheet for easy storage – then thaw when you are ready to use the vegetable broth as needed for recipes.

freeze vegetable broth or stock

So about that beautiful stock pot we used to make our Vegetable Broth…that is Hammer Stahl’s 12 quart Dutch oven – a wonderful, heirloom-quality, multi-gauge stainless steel pot that we absolutely loved cooking with.  (My husband Jack is hard to please when it comes to his cookware – and he loved this pot.)

Vegetable Broth

Hammer Stahl is one of the oldest manufacturers of cookware in North America. They offer 7-ply American Clad Cookware, German steel cutlery, and a full assortment of stainless steel bakeware and other accessories.

Their multi-clad cookware transfers heat evenly and efficiently, and the surgical-grade steel is durable and easy to clean. We cooked our vegetable broth over a flame on the stove for three hours without any sort of heat diffuser, and we experienced no sticking or burning, no discoloration, and cleanup was a breeze!

Vegetable Broth

The cookware also has stay-cool handles. It’s dishwasher safe, induction-ready, and comes with a lifetime guarantee.

Vegetable Broth

While we’ve only tested this 12-quart pot, if all of their products are of equal quality – you can’t go wrong with Hammer Stahl.  If you are serious about investing in some quality pots and pans, cookware, or knives that will last you a lifetime, Hammer Stahl definitely deserves a place on your list of brands to consider. Visit for more information.


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Vegetable Broth - A Family Feast

Vegetable Broth

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 1 gallon


24 Tuscan kale stems

6 large Tuscan kale leaves

12 large sprigs flat leaf parsley with stems

1 large or 2 small sweet onions, root removed, skin left on and quartered

2 medium leeks, top six inches removed and remining stalk cleaned of all sand, then cut into quarters

5 stalks celery quartered

8 medium carrots, tops removed, scrubbed but not peeled and quartered

6 large garlic cloves peeled and smashed

2 plum tomatoes, seeds removed and coarsely chopped

34 small to medium parsnips, peeled, stemmed and quartered

34 egg shells (these help with clarity)

4 medium sprigs fresh thyme

2 bay leaves

8 peppercorns

1 tablespoon Dulse flakes (optional – this is dried seaweed. You can find this at most supermarkets or online.)

7 quarts cold water

1 tablespoon kosher or sea salt


Place everything except the salt in a 12-quart pot.

Slowly over the course of one hour, bring to a simmer. Use the full hour to slowly bring the ingredients up to simmer.

Simmer 45 minutes then add the salt. It is important not to add the salt until this step.

Simmer 90 minutes and remove from heat.

This next part is optional but I feel it really adds more flavor to the broth. It also adds sediment unless you strain it through a fine sieve. Using an emersion blender, break up the pieces until just about everything is rice sized. OK if you miss a few pieces.

Pour it through a strainer and squeeze the solids to extract as much liquid as possible.

Discard the solids and strain again through a fine mesh strainer or a strainer lined with cheese cloth.

At this point you should have about one gallon of broth. Season with additional salt or pepper as needed.

The broth is mild so to intensify, you could place the now-strained broth back into the pot and cook down to two quarts for a very strong vegetable flavor.

Cool and pour into zipper seal quart bags, squeezing out all air and freeze for later.


*A note about vegetable broth: Too much of this vegetable or not enough of that vegetable can change the final flavor drastically. This broth is intentionally mild and should be used as a base – you can use available seasonal ingredients to change the flavor profile as you wish.

How to make homemade Vegetable Broth

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  • Kerri Dempsey wrote:

    I did modify this recipe adding turmeric and omitting onions as I give my dogs broth on their food. I also left the broth with the veggies blended. They love it and I make veggie broth soup for me.

    • Martha wrote:

      Glad you liked the recipe Kerri!

  • Gayle Bielech wrote:

    I just pinned this recipe. I would use the knife to make it!

  • Kristine Ezovski wrote:

    I would make a Thai Cashew chopped salad

  • Paul Milbury wrote:

    Soup is a basic in our house given the abundance of vegetables from our garden. A good knife is essential.

  • Erika Chilton wrote:

    Garlic Chicken

  • Tina W wrote:

    Since there is fresh produce coming from my garden right now I would make a batch of ratatouille.

  • Linda Egan wrote:

    Honestly, I don’t know what I would make first if I won that lovely knife! I eat mostly chicken and veggies of all types, so something in that arena most likely! You do have some wonderful recipes! Thanks for sharing!!

  • LynneMarie wrote:

    I would make Fried Chicken and Potato Salad.

  • Irma Wheeler wrote:

    Homemade chicken and noddles over mashed potatoes and a side salad with fresh fruit.

  • Jennai wrote:

    I am always chopping vegetables for stews and soups, so this would be wonderful to win!

  • Kent wrote:

    I have a recipe for Crunchy Vegetable Bake that the family loves and this knife would be perfect for making it. Found the recipe on Taste of Home’s website if anyone’s interested.

  • Tom Chambers wrote:

    I would use it to prep vegetables for a summer pasta salad. The food processor is great, but for many vegetables I prefer the results I can get with a good chef’s knife.

  • Rob DeLisle wrote:

    Just completed this esay peasy veggie broth and sent to freezer while i await a late June first garden harvest and my celebrated summer “Giambotte”. First i’ll prep. Baby zuchinni, onions mushrooms, garlic shoots, onions, cherry tomatoes. Saute on high heat quickly. Add the veggie broth ( flavor boost) and chopped basil, parsley and lemon zest.
    Fresh light and summery!

  • Aidan wrote:

    i love vegetable broth…just with herbs and noodles.

  • Joe in KY wrote:

    I’d use that great knife to chop all the veggies and make this Vegetable Broth recipe! I don’t have an immersion blender though, so might have to try a normal blender to see if it can puree. Looks rich and 100x better than storebought. Thanks for sharing…

  • Carolsue wrote:

    I would use it to make some of my favorite Chinese recipes which require a lot of chopping and dicing

  • DOLORES S wrote:

    I would make chicken soup and chicken salad.

  • Susan Christy wrote:

    I would cut up some veggies and meat to make k-bobs for grilling.

  • Barbara Eubanks wrote:

    As my freezer is always full can I can it. And how long would I process it. Thanks for all the input.

    • Jack wrote:

      We’re not really canning experts – and we’ve only frozen this broth. I’d suggest checking some canning websites such as Ball’s – after a quick look, it looks like they only pressure-can some of their stock and broth recipes. Hope that helps.

  • Marcia S. wrote:

    I’d make skirt steak taco’s and guacamole! That’s a nice knife!Mar

  • Lisey wrote:

    Great recipe. The first thing I would make is eggplant parmesan.. They are about to be in season. I still have 8 quarts of tomato sauce left from my canning marathon last fall. Add a fresh salad from the garden,and I’m done!

  • carol clark wrote:

    id make some stew beef stew

  • Mary W wrote:

    I would make a taco/burrito buffet. That involves lots of chopping and slicing to get all the many ingredients in bowls ready for dinner. Gotta have a great knife for that!

  • Alexandra robertson wrote:

    If I won I would make chopped veggies for taco salads. This looks like an awesome knife and delicious recipe.

  • Susan P. wrote:

    I would make a stir-fry with lots of local veggies and chicken or shrimp.

  • Pamela Cocker wrote:

    While I’ve used decent knives, it hasn’t always been easy finding quality within an affordable price range. Developing my knife skills with a quality product would be great…especially prep work.

  • Natalie wrote:

    I would use this knife to make a pasta primavera dish!

  • Debbie H. wrote:

    I would love the make a great beef stew!

  • Stephanie wrote:

    Oooooo! It is so pretty! I have been meaning to make your for a bit now, so that would be the one!

  • Maria wrote:

    I would use the pot to make my mom’s tomato sauce. With fresh basil beginning to grow in my garden, it would be delicious!

  • Diana Vukonich wrote:

    Wow, your vegetable broth looks great! I would make that!

  • latanya wrote:

    I would make cajun chicken pasta

  • Sharon wrote:

    I would make chicken and sausage gumbo – lots of chopped onions, celery, and bell peppers, and this knife would make short work of chicken and sausage.

  • David Fisher wrote:

    I would have to make the vegetable broth and a Boston butt to try out that knife!

  • Geoff wrote:

    I would cut up some potatoes to roast.

  • Christine Kennedy wrote:

    I would make this amazing looking broth. I like to use broth instead of water in all of my recipes, and this knife would be a beautiful addition to my kitchen collection. I am still using the knife that my mother got me when I first moved out of our home. It has sentimental value, but is starting to age.

  • Gussie Schug wrote:

    Beef barley soup.

  • Rana Durham wrote:

    i would make an eggplant veggie pizza.

  • Mary S wrote:

    Definitely ratatouille, one of my son-in-law’s favorites!

  • Janet P wrote:

    Does anyone know if this broth could be canned instead of frozen?

    • Martha wrote:

      Hi Janet – We’re not really canning experts – and we’ve only frozen this broth. I’d suggest checking some canning websites such as Ball’s – after a quick, it looks like they only pressure can some of their stock and broth recipes. Hope that helps.

  • Melissa wrote:

    I would make a chopped salad with this knife!

  • Debbie Oscarson wrote:

    I would make pico de gallo!

  • Becky h. wrote:

    I would make a nice big garden salad using all the vegetables and herbs straight from my garden. Followed by a big pot of vegetable stew.

  • Natalie wrote:

    Minestrone soup! Too many vegetables to slice and dice, a good knife goes a long way!

  • Cindi Cooper wrote:

    I’d make fajitas. I’m sure the knife would make slicing a breeze.


  • Michelle wrote:

    Beautiful knife! I would test it out on some potatoes for air fried French fries.

  • carol clark wrote:

    id make a stew i love beef stew

  • Michelle wrote:

    A Summer Salad platter for a party

  • Michele Moore wrote:

    I look forward to making the vegetable broth this coming weekend. Winning a Hammer Stahl Chef’s Knife would make my day!

  • Kathy Hemp wrote:

    I would bake a chicken and use the knife to carve it.

  • Jane Grabenstein wrote:

    I would make one of my favorite omelets, with wonderfully chopped veggies!

  • David wrote:

    I would first use my new knife to prepare vegetables and meat for a nice stew.

  • Michael Begnaud wrote:

    I would try the recipe then make a veg soup.

  • Susan Broughton wrote:

    We like a lot of chopped salads so I would use the knife to chop up the vegetables

  • Lynda Fleetwood wrote:

    I would love to have a “good” knife – and I think I would make a stir-fry with lots of cut up veggies!!!

  • Sandy wrote:

    May be boring to some but I would love a great knife for cutting lots of apples to make sauce

  • Jeannine wrote:

    I would use this great knife with all of my soup recipes. I make a pot of soup every week and freeze it by servings so I have a variety for my family.

  • Shannon Deaton wrote:

    I’ll be using the knife to prep the vegetables for the vegetable broth recipe you posted today. It looks most excellent!

  • Betty P wrote:

    I new knife! I would make homemade Sunday tomato sauce, the kind that simmers all day and makes your mouth dance when you eat it!

  • sarah wrote:

    i would make my chicken stir fry with peanut sauce!

  • Ken Plank wrote:

    This is a good looking knife. I do a lot of stir-frying, this would come in handy!

  • Starla wrote:

    Wow, what an awesome knife. Also, beautiful broth. I have always been a huge fan of broths. I would make my Nana’s seafood risotto with the knife. She passed away last year and I miss her every second of my day!

  • MaryB wrote:

    I would make a huge veggie salad platter first. A good knife is indispensable! This broth looks easy and delicious. Thanks for the recipe

  • Joana Mains wrote:

    I just went on the Mediterranean Diet and this would help in cutting up all of the vegetables, herbs and fruit for this eating plan.

  • Lynn Seegers wrote:

    Never used veg. Broth before but works great! Thanks for the new recipe!

  • Karen Iacenda wrote:

    This Hammer Stahl knife is a perfect size. If I won, my first choice would be fajitas, and baking them in the oven.

  • Angeline Reeks wrote:

    This looks great and the instructions are easy to follow. Thanks!

  • George Sinerco wrote:

    This is one rich vegetable broth having many layers to savor. The six inch HS chef knife would do well for making this broth recipe. It’s also a good size for making one of my favorite pork loin recipes, stuffed pork loin which is filleted out into a kind of rollie pollie, tenderized and filled with a favorite cheese, sautéed mushrooms, spinach and small cubes of apple then rolled up and tied with butchers twine. Moist and yummy.

  • Rosemary A. wrote:

    I would make braised short ribs which requires lots of chopping of onions, leeks, fennel, carrots and celery. This knife would be perfect!!

  • Mike Power wrote:

    Looks like another winner from Family Feast!! Can’t wait to try this out. Would love to have the cookware and cutlery!!

  • Kelly Espinoza wrote:

    I would make a tossed salad so I could chop tons of veggies! 🌽🌶🍎

  • Pam Cortese wrote:

    I would make Eggplant Parmesan. With chopping all the vegetables needed for the homemade sauce and the thin slices of eggplant needed to make a great parmesan a knife like this would come in handy!

  • Cyndy Ramey wrote:

    I would make chopped vegetable salad. I use all the veggies in my frig before they get old and chop them up between fine and coarse. I use a variety of dressings depending on my mood.

  • John Mondoux wrote:

    i would make fried chicken , butchering my own chicken.

  • Anne l H wrote:

    I love to cook I’m all Italian. I love making soups and Sunday gravy, and chicken dishes etc. for my family. I just lost my mom I used to make all homemade dishes for her ,she was sick. She taught me how to cook when I was young. So I took care of her with love dishes.

  • Cheri Gates wrote:

    I would make this veg broth recipe first up! I am a soup and salad person- any meal, any season. So, yes, I do a lot of chopping every day. I have a very old chef’s knife that is starting to fall apart, so winning this would be wonderful. And then I would gift it (will it) to my son who loves to prepare and cook meals also. In the meantime, I’m making this after my next grocery run 🙂 Thanks for the opportunity.

  • Cobb Elaine wrote:

    I inheritated a love and appreciation of good quality knives from my father. My husband helped to perpetuate this love.
    If I am the very lucky winner I would make the Vegetable Broth.

  • Steph wrote:

    So many things to make!!

  • cindi wrote:

    I would make a mire poix for a soup base! Knife looks fabulous. Thx for info about cookware and knife and beautiful pics.

  • Jennifer Wood wrote:

    I would make a grilled skirt steak with fresh chimichurri. And then everything else, every day :).

  • Cathy Bair wrote:

    Stir fry

  • Anna Leonard wrote:

    I would make some delicious beef stew and mashed potatoes!

  • Ilene wrote:

    I would try making your vegetable broth. I’ve never made it from scratch and I know it would be better than store bought!

  • Ann Ann S. wrote:

    I would make a big pot of fresh seafood gumbo.

  • Kathy P. wrote:

    I think I would like to try that vegetable broth. Nothing like homemade.

  • Christina Lengyel wrote:

    I’d make a huge batch of my super crunchy chicken tenders, some for now, some for later and bacon, jalapeno ranch dipping sauce!!

  • Kathy wrote:

    That pot is beautiful, but a bit out of my price range. If I were to win the knife I might use it to try our vegetable broth recipe. I have never tried to make my own broth before.

  • Besther Dubose wrote:

    Hello. This is my first time ever leaving a comment. But when I saw this give-away I HAD to at least give it a try. I am a 60 yearold home cook and have never had nice knives. My daughter commented last week, as we were watching a cooking show, at how sharp the cooks knives were when he cut a tiny sliver of scallop effortlessly. My birthday is next week and I was going to gift myself some knives. I would love to make this vegetable stock as my first food adventure with my new knives.

  • Stephanie Phelps wrote:

    What an amazing recipe and this knife is so beautiful. I would love to have one! Thank you for this wonderful review of Hammer Stahl.

  • Julie wrote:

    I would slice some of the lovely French radishes from my garden to go with my home-grown lettuce for a nice salad.

  • Teri Scudera wrote:

    It’s an awesome knife that I’d be using daily since we cook 99% of our meals. I love cooking and have always wanted a real chef’s knife.

  • Judy W wrote:

    I would make minestrone. My recipe has a lot of vegetables that need cutting. This knife would be perfect.

  • Linda Trygg wrote:

    This would be the first recipe I use it with, because I have a granddaughter that the only thing she like are soup’s. And teaching her at a young to cook this way will hopeful be away to keep her eating health.

  • Sophie Vazansky wrote:

    Fry chicken.

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