One-Pot Vegetable Broth

Vegetable broth in three glass jars with lids.

Make a delicious vegetable broth that keeps all the nutrients right in the mix with this super easy method. It's a wonderful way to add extra veggies to soups, pastas, and more. (See the Notes at the end for instructions on using this to cook pasta.)

Course Dinner

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 19kcal

Author Amy Palanjian

Equipment

Ingredients

1 onion (medium)
4 carrots (medium)
4 celery stalks
2 cloves garlic
8 cups water
salt and pepper (to taste)

Instructions

Peel all the vegetables and garlic.
Add to a large pot with the water and bring to a simmer over medium heat. Simmer for 30-40 minutes or until the vegetables are very, very soft. Poke with a knife and make sure it comes out clean.
Use a slotted spoon to transfer the vegetables to a blender with 1 cup of the liquid. Blend smooth. Return the blended mixture to the pot with the remaining liquid and stir to make the final broth.
(If you want to lighten the color or make this go farther, you can add 1-2 cups additional water. You can also mix with chicken broth.)
Use in soups, and pastas, or store for future use.

Notes

Store in an airtight container in the refrigerator for up to a week. Or transfer to an ice cube tray or a freezer bag and freeze for up to 6 months.
Use an ice cube of the broth to add directly to a bowl of pasta or rice to add flavor and cool the food. Stir it in the hot food to thaw and mix.
To cook pasta in the broth: Bring 1 quart of the broth to a simmer over medium heat in a medium pot. Add 8 ounces of a small shape of pasta (such as pastina, orzo, or abc pasta). Simmer for the time on the pasta package, plus 2-4 minutes or until the pasta is tender and cooked through and the broth is mostly absorbed. Add 1 tablespoon butter, a pinch of salt to taste, and Parmesan cheese as desired.
Trim and wash the veggies before adding to the pot.
Puree really, really smooth for the best results.
Add more water as desired to thin out (or lighten the color of) the sauce.
Season to taste with salt and pepper.
Add 1-2 tablespoons tomato paste for more flavor.

Nutrition