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Vegetable Broth

makes 10 cups of broth

Making your own vegetable broth is simple. The broth will keep about a week in your refrigerator, and two good months in your freezer. Freeze some in ice cube trays for easy storage.

Read more about this recipe at VeganYumYum.


2 to 3 tablespoons olive oil
1 to 2 large onions, chopped
1 pound celery, chopped
1 pound carrots, washed but unpeeled, chopped
3 whole garlic cloves
1 bay leaf
10 whole black peppercorns
2 teaspoons salt
1/4 cup low sodium tamari
1 gallon water


prep: 20 minutes
total: 1 hour 40 minutes


large stock pot with lid


1. Heat a large stock pot with some olive oil in the bottom. Prep the vegetables, adding each to the pot as you finish chopping them. 

2. Pour in the water, turn up the heat and cover. Simmer for 1 hour, turning the heat down once the whole thing starts boiling. 

3. Finish the broth by adding salt/tamari/soy sauce to taste and letting it simmer uncovered for another 20 to 30 minutes to concentrate the flavors.

4. Strain the vegetables out into a large pot and further strain the broth through cheesecloth into a pitcher. The pitcher makes it easy to pour some of the broth into ice cube trays for easy storage. Ice cubed size chunks of broth make for easy defrosting and easy recipe additions.

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