It’s soup season, which means you definitely want to keep some flavorful broth on hand! With colder weather moving in, you might even want to consume a few cups daily just to ward off colds and flus! We’ve got a simple sodium-free way to make super flavorful broth on your stovetop. If you’d rather use a slow cooker, we’ve included directions for the slow cooker as well! And if you’re much more interested in store-bought broth, then this post is most certainly for you.
What’s Hiding In Store-Bought Broth?
For starters, SUGAR. In a pinch, there are several brands that will do, such as Pacific Foods Organic Vegetable Broth, but so many brands contain sugar, citric acid, and a variety of not-so-healthy additives. Plus, with store-bought broth, you can’t control the amount of salt, so you end up with super high-sodium meals. You can simple simmer vegetables on the stove for a few hours to make much more flavorful and much healthier broth, or take the added step of roasting them (as recommended below) for even deeper flavor without all the sodium!
Enjoy your season of soups and stews and stop buying broth from the store!
Homemade Vegetable Broth Soup Recipes
And here are some delicious soups you can make using your homemade broth!
Black Bean, Sweet Potato, and Red Quinoa Soup (Oh She Glows)
Mushroom and Farro Soup (Frugal Nutrition)
Curry Roasted Red Pepper and Eggplant Soup (Pinch of Yum)
Broccoli-Cheddar Soup (Frugal Nutrition)
Vegetarian Chicken Noodle Soup (Oh My Veggies)
Vegetarian Tortilla Soup (Cookie and Kate)
Slow Cooker Sweet Potato and Apple Soup (100 Days of Real Food)
Meat Eater Soups
Homemade Chicken Noodle Soup (100 Days of Real Food)
Potato and Fennel Soup (Frugal Nutrition)
Creamy Parmesan White Bean and Spicy Greens Stew (How Sweet Eats)
Jalapeño Lime Chicken Soup (Pinch of Yum)
- 1/2 pounds carrots
- 1/2 pounds celery (remove leaves)
- 1/3 pounds mushrooms
- 1/4 pounds onions
- 1 Tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon whole peppercorns
- 5 quarts (20 cups) water
- 1 Tablespoon tomato paste
- Preheat oven to 400 degrees.
- Roughly chop or break apart vegetables. Roast carrots, celery, mushrooms and onions until slightly charred, about 20 minutes.
- On stove: Add seasonings, water, and tomato paste to a large pot and mix well. When roasted vegetables are ready, add them to the pot and bring to a boil.
- Reduce to a simmer and cook for 1-3 hours, or until the flavor develops! (1.5 hours is a good amount of time.)
- Remove from heat and allow to cool, then strain out the vegetables and peppercorns.
- Vegetable amounts are approximate! Use whatever amounts you have on hand, but avoid cruciferous vegetables like brussels sprouts, cabbage, broccoli, and cauliflower.
- If you want a more concentrated broth for storage purposes, continue to simmer for several hours until broth is reduced by half. Store in fridge or freezer. To use concentrated broth, simply use half the broth in the recipe, and replace with equal parts water.