Vegetable Broth

Vegetable Broth

Makes: 12-14 cups

Prep Time: 15 minutes

Cook Time: 2 hours


  • 6 cups chopped Yukon gold or red potatoes
  • 6 cups chopped carrots
  • 3 cups chopped celery stalks
  • 2 cups chopped yellow onion
  • 1 cup chopped beets
  • 6 dried shiitake mushrooms
  • 4 cloves garlic, chopped
  • 2 parsnips, chopped
  • 6 inch piece of dried kombu seaweed
  • 1 inch ginger root, peeled and chopped
  • 1 bunch of parsley
  • 16 cups water
  • 1 tsp sea salt


  1. Put all the vegetables into a large stock pot on the stove and cover with the water. Add the salt.
  2. Cover the pot, bring to a boil, and then reduce heat to low and simmer for two hours.
  3. Allow the broth to cool slightly, then pour it through a colander into another large pot, straining out the vegetables.
  4. You can put some of the vegetables back into the broth or eat them separately if you want. Or enjoy the broth on its own. Add more sea salt to your taste preference.
  5. Store in an airtight container in the fridge for up to 5 days or in the freezer for 6 to 12 months.
*If you prefer veggie broth without a pink hue omit the beets from this recipe. **Rinse the vegetables well. It's best to leave the skins on the vegetables for this recipe, since they are rich in nutrients. However, if the vegetables are not organic, peel them. Chop the vegetables coarsely; don't worry about making them a specific shape or size.
Vegetable Broth
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