- A cooks best friend (or at least one of them) is good, homemade stock or broth. If you have one, or both, as a staple, and readily available, you can whip up tasty recipes in a flash. I prefer making my own because I know exactly what goes into it, as opposed to store bought.
I made this broth as a prelude to My Homemade Tomato Soup recipe.
- The basic to any of my homemade stocks and broths always start out using 3 key ingredients, celery, carrots and onions. I use what I have on hand, and I love how the parsnips make it taste. If you don’t have them, or don’t like them, simply omit them, it’s up to you!
I don’t saute my vegetables first, because I don’t like the darker color it produces.
Vegetable stock can be made using a wide variety of vegetables, but here are just a few that you probably shouldn’t use.
- Potatoes: will make your broth cloudy, and potatoes also tend to absorb flavor. Since this broth is strained you will lose a lot of flavor by allowing them in, only to strain them out later. If this doesn’t bother you, by all means, throw them in! You can always fish them out later and use them in a soup recipe, or eat them as is!
- Corn: will also make your broth cloudy.
There are also quite a few other vegetables that I don’t recommend using in your broth recipes; they could cause the broth to become bitter; ie: broccoli, turnips, kale and other bitter greens such as collards, chard, turnip greens and brussels sprouts.
If you’re ready to make your own broth, follow my easy recipe below.
- Start out with a large stock pot and clean (washed) vegetables. It is not necessary to remove the onion skin, leaving it allows a richer colored stock.
1 medium to large yellow onion, cut in half, skin on.
3 carrots, cut into large chunks. (I peel mine)
2 stalks of celery, cut into large chunks
1 small head of garlic, cut across the middle, skin on
2 small parsnips, cut into large chunks
Fresh parsley or cilantro stems (I just chop the whole bunch of stems from the leaves and throw it in)
1 to 2 bay leaves
2 tsp. salt
1 tsp. ground black pepper
1 sprig of fresh thyme. If you only have dried, add about 1/2 tsp. instead.
12-14 cups of water.
1. Add everything into the stock pot, cover with water and bring to a boil over medium-high heat.
2. Once your water is a rapid boil, stir thoroughly, reduce to simmer (low heat) and allow the broth to cook for about 30-45 min. until the vegetables look overcooked.
3. Turn off the heat and remove your pot from the burner. Allow it to cool for 10-15 min.
4. In the meantime set up for the straining process.
5. Using a colander or fine mesh strainer fitted over a large, clean bowl or container, carefully pour the hot liquid into the strainer. You can use cheesecloth if you desire.
1. This is a good time to taste it for seasoning. If you need more salt, pepper, etc. add it now.
2. If you don’t plan on using the broth right away, refrigerate or freeze immediately.
3. You can store in the refrigerator for 3-4 days, safely, or you can freeze it for several months. It never lasts that long in my house. 🙂