Easy 1-Pot Vegetable Broth

My husband and I love this recipe so much! We’ve made it for our first real food after a cleanse (twice) and I made it after oral surgery when I couldn’t eat solids.
My mods: I like to omit the peels when cooking, remove the bay leaves after straining and then put the vegetables in the food processor and then add back into the broth for a hearty meal.
This will forever be my go to broth 🤍

Thank you so much for this recipe! I now have a large ziploc bag in my freezer that I fill with all of my vegetables scraps. When it’s full I make this broth. The tomato paste and nutritional yeast really add to the flavor.

And an onion too of course. (This should be part of my original comment. Not a new one!)

I’ve had a cold and cough for a month. Living on Nyquil off and on. Made this yesterday with scraps from the fridge, 4 big carrots, 2 red potatoes way pass their prime, parsley I’d tossed out but then thought I’d add, just the green part not the yellow, a whole bulb of garlic not just cloves, a half a can of tomatoe paste. Simmered for way over an hour. Very good, but I don’t like the tomatoe paste, a little too much, and I actually felt better afterward. I scooped up a cupfull out of the pot so the veges are all still there and I’ll keep them there and add some celery etc later and just heat up again and scoop some more broth out. I knew a famous artist from Australia once, Margo Lewars, who said if you boil a pot of soup every day you can just leave it on the stove forever. Just add something new every day.

This was so easy! I will never go back to buying boxed stock again. My house smelled amazing and I used it in a vegan tuscan white bean/kale soup. I kept a gallon size freezer bag in my freezer and simply added veggie remnants until it was full. I questioned the tomato paste and nutritional yeast being added but I added it an now understand! Thank you, forever changed!

I made the broth this morning for the first time in my slow cooker because my soup pot doesn’t work on my induction cooktop🤦‍♀️! It’s the best broth I’ve ever made – way better than the chicken one. Thanks for a great recipe.

I’ve never made vegetable stock before, because I normally use a variety of veg when making broth, but that requires a lot of planning to use up veg and it was slowly driving me crazy. Anyway, I made black eyed bean broth for the freezer so consequently I had ample and variety of veg offcuts.
My choices: I fried my veg lightly (not till browned), only used 30g tomato purée and it was still too tomato-y for plain broth, 1tsp fresh = 1tbsp dried so I used 1tbsp dried thyme, 1tbsp dried rosemary and accidentally used 1tbsp dried Italian seasoning (served me right for not labelling correctly haha), added 1/2tsp dried coriander as it’s fragrance is great with veg and added leftover veg cooking water as part of the liquid. Lastly I’m not vegetarian/vegan so consequently I don’t have nutritional yeast however I found the stock sensational without it. Oh and that was with 1 hour simmer and a small break off heat in the hot pan while I finished eating dinner lol. I have just found out the stock worked great as a base for minestrone soup.
Next time I will try onion skins and omit the tomato completely. Thanks again for the inspiration! :D

Followed your instructions with some ingredient additions- I used 1/2 a leek, 1/2 shallot, big bunch of carrots, 1/2 bunch celery, rainbow Swiss chard, a handful of parsley, dill, a few bay leaves and rosemary sprigs, a handful of cremini & handful of shiitake mushrooms, a bunch of dried wakame seaweed, salt and pepper as instructed. Didn’t have tomato paste but used about 2 Tbsp of Organicville Ketchup (mostly tomato paste in there 🤷🏼‍♀️🤣) and a few tbsp of nutritional yeast as instructed… I thought the combo of it all would be too much but HOLY HECK this stuff is amazing. The nutritional yeast and tomato paste were game changers. I am convinced it is my “nutritional hazmat suit” for my immune system. This stuff kicks butt! Absolutely good enough to drink on its own but I can’t wait to make your red lentil cauliflower soup with it!! Thanks as always!

Hands down the best broth recipe ever (not just the best veggie broth). We’ve been making it non-stop since we discovered it three weeks ago. One of us (who doesn’t even “like” veggies) has been drinking it straight as an afternoon snack.

This has to be the best vegetable broth I’ve ever had. I’m making it again this weekend with a little change. I’ll add more water. I had a lot of veggies in there, mainly because my 4 carrots weren’t ‘large’, they were gargantuan. There wasn’t enough of this broth by the time it cooked down to have enough for the lentil soup, so I’ll increase the water by maybe a cup. But I also let it simmer on low for at least an hour. I’ll probably just heat up a cup of this to drink sometimes! Very flavorful. I used the fresh rosemary and thyme sprigs.

I just made this recipe. My first attempt at vegetable broth was making it from scrapes, and I found the broth to be bitter for some reason. I made it following you recipe minus the nutritional yeast but added a tsp. or so of soya sauce as I read somewhere that is a good substitute and I didn’t have greens so I left those out as well. I am pleased with the results and look forward to using is as a base for some hearty fall soups!

Today was my third time making this broth, I broke my 50 hour fast with it, so incredibly amazing!! 😋😋😋 I added fresh tomatoes, chives and basil from my garden. I also added dried Dulse flakes at the end to boost mineral content. I’m adding this to my recipe book, you can’t beat it! Thank you!!

Ok I have made this approximately one million times :). I struggle with reflux so I do not add the tomato paste (tomatoes are hard for me to digest). This is BY FAR my fav veggie broth. Kudos- this broth is my breakfast most day in the winter. Bravo minimalist baker crew!

xo

This is a great, straightforward veggie broth recipe! I’ve been adding in parmesan rinds that I throw in with frozen veggie scraps and then hit it with some miso paste at the end in lieu of more salt. Any way you slice it, it’s brothy af.

This is delicious! I am currently doing a juice cleanse, and wanted to incorporate some broth for some energy, but couldn’t stomach making bone broth.

I doubled everything in the recipe (except the water, I could only fit 16 cups into my dutch oven). Simmered it for 1.5 hours and voila! My partner ate it as soup and I drank it as broth. Very flavorful! Will definitely be making again!

Love it! It’s actually my breakfast every morning! I add fresh lemon, cayenne and ginger! Breakfast of champions!

This is the most awesome vegetable broth I’ve ever tasted, let alone made. I no longer will have to search for a good recipe because you shared the best one out there!

I used it to make the roasted butternut squash soup and it’s wonderful too.

Thank you!!!!!

I just love this recipe, I use it as both a stock as well as omitting the skins and enjoying it as a chunky soup. I’ve added biodynamic brown rice when serving and lentils as well, it’s the best thing to use as it was designed or adapt for stew, thicker soup, risotto etc… thank you for posting it x

I make this regularly, sometimes using “broth-friendly” veggie scraps I’ve frozen over the week, sometimes using fresh vegetables. My husband is sensitive to tomatoes so I leave out the tomato paste, but otherwise I make it as-is. The nutritional yeast gives it the heft that I feel like most veg broth recipes lack, and it’s a great low-sodium base for soups, risottos, etc! Thank you!

This is outrageously good! I made 2 modifications: I didn’t have celery (11 YO finds it a “hairy” veg so I rarely buy it); I used about half a cup of wine before I put into the water etc, I let it reduce to about half and then added the water. I DID use (in spite of deep skepticism toward the yeast) both optional ingredients. Far & away best veg broth I’ve ever made. I served some with pumpkin ravioli and croutons and 11 yo said, “this should be in a RESTAURANT!”

I loved this recipe. I used what I had on hand (baby carrots instead of full size carrots, leftover kale stems instead of kale leaves) and it turned out amazing. The tomato paste and nutritional yeast really added that nice touch of umami flavor. I honestly could have drank the broth alone but used it as the base for a soup and it worked perfectly.

I’ve been using that same recipe for a few years, saving all vegetable clippings as you stated in your recipe, full bag and time to get it done, love the smell, sometimes I add the nutritional yeast sometimes not, I hav e CKD stage3b and am learning about healthier ways to prepare foods, have to stay away from processed foods as much as possible…. sodium, potassium, phosphorus, animal foods , oils etc all have to be careful about…. learning healthy is harder than I expected it to be but, I’m intent on avoiding transplant and dialysis!

Thanks for this great recipe! It was super simple and I had most of the ingredients on hand. I needed veggie stock to make lentil soup. My boyfriend has high blood pressure so I wanted to make it fresh with very little sodium. I followed the recipe for the most part. I did use less salt and didn’t have fresh herbs on hand so I used dried Rosemary and thyme. I also used my food processor to chop the veggies, which made it much faster. I’ve made this lentil soup quite a few times and this was the best it has tasted..

Delicious, healthy, and easy! Many thanks!

Best vegetable broth recipe I’ve tried so far! I froze the broth in 2 cup portions so it was easy to defrost what I needed for my recipes. It added a delicious flavour to everything I put it in!

This is the best broth and so easy to make! So much more flavorful than store bought broth.

This is the most amazing broth ever! Exquisite taste. Thank you soo much for sharing this.

Super flavorful and delicious. I’d probably add more herbs next time (I loooove thyme and rosemary!) but it was so delish!

I used this recipe for a Turkish red lentil soup & it turned out great! I’ve made this exact recipe before, using boxed vegetable broth. It was always really good, but your recipe took it to another level. I had to use tomato sauce, instead of the tomato paste. I just used 2 to 3 times sauce for the paste. I also used unami dust (dried shiitake mushroom, dried kombu & bonito flakes) instead of nutritional yeast. Thanks!

I am so excited to have found this recipe! It is simple and delicious! Now that fall is upon us, I plan on making this regularly. It goes so well in minestrone soup! Thank you for the delicious recipe!

I used this recipe today to make broth for the first time and it came out perfect! I also added bell peppers because they were part of the scraps I had. The tomato paste and nutritional yeast adds a lot and I’m so happy with the result.

This was amazing! I left out the tomato paste and added half a cup of sliced turmeric and used the full 2 tsps of pepper and salt. This is the best veggie broth I’ve tasted – been guzzling 2-3 cups (with a tsp of mellow miso paste stirred in) to break my fast and I can’t believe how energising this is. Thank you so much for sharing this!

Made it for the first time and love it! Definitely will be making again 👍

Making your broth each week is transforming me into a better cook! Ecological, wise, delicious recipe, thank you!

I AM SO EXCITED.
Not sure why it never occured to me to make my own broth, but consider my mind BLOWN.

I used 100% scraps from the freezer for the veggies, as I do a lot of cooking/green juice drinking (all those wasted celery and carrot butts!) but the tomato paste and yeast definitely add the secret juuzsh. I did add fresh herbs and I think that was also key.

I love that it is more sustainable in every way by using scraps and no packaging AND saves a ton of money. AND IT TASTES BETTER.

I made this and was skeptical about the nooch, since I can usually taste it when it is added, but I can’t in this. It was wonderful. I made a sweet potato/Israeli couscous/chickpea soup, and it was great! It makes a good thick stock that can even be used as a concentrate and watered down after. Every recipe I’ve made from your site has turned out really well!

Love this Recipe, I really like the addition of the nut yeast and tomato paste. I did not have the greens. wish I would have doubled it.

Thank You

This is so rich and tasty. I have been saving scraps for the whole pandemic and made this today. I added a little green Chile powder and wow

I had some veggies (celery, carrots, brussels sprouts, squash) that were about to go bad if I didn’t do something with them so I was excited to try this recipe today! I had nutritional yeast to add but no tomato paste so I just added a few Campari tomatoes because why not. The nutritional yeast really adds a lot so add some if you can! It has been on the stove for an hour and I am going to let it go another 3 hours until dinner time. It already tastes great!

I am thinking about freezing some of this in ice cube trays so I can just pop out a couple of cubes any time I need them for a dish!!

This truly is the easiest and tastiest veggie broth to make! It has been my go to during quarantine, which goes to show the simple ingredients! The only thing I haven’t had is nutritional yeast, but even without- it’s delicious! I’ve used this as the base for so many soups and even just to sip on! So good!

Great basic broth to add a week’s worth of scraps to. I never thought of freezing my scraps – what a great idea! We have our own veggie garden, so we compost; but it’s a long, cold trek to the compost heap in winter. I like to boost the health benefit of homemade broth by adding oregano, basil, turmeric and ginger. I’m pretty generous with them in my broth, but if you’re new to broth bases, try starting with 1/2 to 1 teaspoon of one or more of these.

Here is my rating! 5 stars! Thanks @minimalistbaker for all you do!

Really good basic recipe.

I made this using 2 cups bone broth and the rest water. I also didn’t have nutritional yeast and used parmesan cheese. I also added rice roman noodles and it was so so delicious. Everything @minimalistbaker puts out is SPOT ON. Thank you!

I too came to this recipe for the “you can use your scraps” comment. Bored in quarantine, I decided to go for it without using all of the whole ingredients in the recipe. I collected veggie scraps throughout the week (onion/garlic scraps and skins, carrot tops and skins, mushroom stems, broccoli stalk, etc.). I had a gallon ziploc bag almost full. Followed the recipe otherwise, using the order of adding ingredients, and all recommended spices/seasonings. I HIGHLY recommend using the nutritional yeast. It’s a total game changer for the flavor of the broth. Thank you!

I have been following you on IG for a long time now but my friend turned me on to your veggie broth and it is Sooo delicious!!! My friend, Ria and I made your broth then made soup together during our stay-at-home FaceTime happy hour :)
This will be my go-to broth from now on!

Thanks for sharing your wonderful recipes!

In good health,
Mandy

This is the best veggie broth recipe ever! My partner and I used it to make homemade ramen and it was to die for. Thank you so much for sharing such a delicious creation this is definitely a new staple in our house.

Perfection! Best I’ve ever tried, and hands-down kicks the behind of anything we can get in stores. Thank you!!!!!!!!

This is fantastic! I made this in my slow cooker so I would not have to tend to it… turned out great!

I made this broth and it was so much better than store bought vegetable broth. I’m avoiding salt (mostly) so I put just a dash of salt for the whole batch and it still tasted wonderful. My husband and I were both very impressed with the lentil soup I made using this broth as the base. This broth will become a staple on our house! I’ll never go back to store bought! Plus, it makes me feel like A good cook!

Thank you for this awesome vegan vegtable broth! Stumbled across this wonderful recipe. Needed a nice vegetable broth to prepare a risotto and this recipe caught my attention. All the ingredientes were in my kitchen. Just tweaked it a bit since there were some veggies to get rid of, since i’m a garden hoarder. Just added some cilantro stems, celery leaves, leek leaves, shallots, greek oregano,dehydrated shiitake mushrooms & a small amount of some homemade aji amarillo paste, for a kick!
I suggest not to leave out the nutritional yeast.

I have made this recipe at least 8 times and it is a wonderful as is, or with some variations depending on what I have available. And I now keep a bag of frozen veggie odds and ends to use which is was a brilliant suggestion. I don’t often use fresh herbs because they are expensive here, but dried thyme and oregano work well. Nutritional yeast shouldn’t be omitted–delicious. Thank you!

Love it!!!

This is the best broth ever! I used everything in your recipe, plus a leek and mushrooms which needed using. Left to simmer for at least 1 hour, will definitely make this again. Keep the great recipes coming!

This was the best veg broth I’ve ever made. I did roast the veg first and used miso instead of tomato paste. I really just needed base for another soup I was making, but this is also great alone. A keeper!

I’ve made this broth two weeks in a row to make enchilada sauce, soup, and risotto. It’s a great way to use up veggie scraps. The use of tomato paste and nooch gives it an extra oomph of flavor which I have never been able to achieve when making veggie broth. Versatile and delicious!

Incredible!! Thank you very much for your content and great ideas.

I’ve never commented on a recipe before, and as one with less-than-healthy eating habits (wink wink), I can’t BELIEVE my first comment is on a recipe for veggie broth! But I am absolutely gobsmacked at how delicious this is! I added potatoes and skins, broccoli stems, 4-5 smashed up cloves of garlic, and mushrooms to the broth recipe, and let it simmer for 3 hours. Once done, I strained & added chunks of potato, corn, carrot, broccoli, kale, mushrooms, and white beans for a scrumptious, rich, incredibly satisfying veggie soup! I *never* eat just veggies, so added shredded chicken to my first bowl. But not any after that – I wanted nothing to take away from the veggies! I’m SO grateful for this recipe, and will be using the broth as base for a million different things. Until then, I have a huge batch of the best soup EVER that I get to nosh on in our cold, rainy, Seattle weather :)

Oh my gosh this is the best. I only used a small amount of nutritional yeast and tomato paste because I’m using this broth to make vegetarian homemade tamales and I’m using goat cheese and roasted green chilies as the stuffing. This broth is amazingly good and way more flavorful than the stuff in the grocery!! Love it! Thanks again Dana for another great recipe!!

Made this yesterday and it turned out great! I had frozen veggie scraps that I had saved and threw in a tomato ( I had no paste) and let it simmer for 2 hours. It was delicious, thanks for another great recipe

Thanks for this handy reference! Great to be linked from soup recipes! I like the tomato paste idea and definitely noticed a difference (I also enjoy using dried mushrooms for that umami kick, but this is easier).

Sidenote: you don’t necessarily need to finely chop the vegetables. Rough chopped is fine. The onions and garlic are especially time consuming, so you can just lightly crush the garlic and quarter the online. Of course this means you would omit the sautee portion of the recipe, but you can get good results just chucking everything in the pot!

Great veggie broth! I made it exactly as in the recipe and would only left out the rosemary next time, but that’s my personal preference.
I cooked it in the instant pot under pressure for 30 minutes and it was enough to have rich flavour!

WOW! This was so delicious. Amazing alone and makes a great base for soups. I followed the recipe but didn’t have fresh rosemary or thyme – dried worked just fine. I also added about a cup of mushrooms for extra earthiness. Thanks for this fantastic recipe!

I loved this recipe. So easy. So delicious. I’ve been eating this broth alone, I’ve used it in chicken tortilla soup, and I also used it as the base for the Minestrone soup on the website.

I’ve got 8 quarts in my freezer right now for a rainy day. Thanks so much for such an excellent recipe.

Ps- add all the salt, nutritional yeast and tomato paste. You won’t regret it!

Absolute winner!
I’ve been waiting forever to make this stock but was holding off until I could get some nutritional yeast (not easily available where I live). I was missing out on some of the sturdy greens and bay leaves and had to use dry herbs instead of fresh, but I’m still very happy with the results. The addition of tomato paste and nutritional yeast are amazing. Used the broth to make a version of mushroom tom yum soup and it’s great.
I often use “Better than Bouillon” vegetable stock concentrate, but I am happy to have found an alternative that can use up vegetable scraps that would otherwise be wasted and also has less salt and no additives. This is my go-to from now on.

My “go to” is tomato soup using Gordon Ramsey’s recipe. I found this recipe souper easy to make and the resulting soup was the best I have made.

I loved this recipe! I filled large jars, not to top, loose top. They all cracked! Thoughts? I could use the small jars but that’s a lot of jars for freezer. It would be nice to freeze in sizes where I could use 1 or 2 in a recipe.

Thank you for your excellent site.

This is the BEST broth/stock recipe. I don’t buy store bought stock, this recipe is great because it not only tastes amazing but it’s easy! It is hands down the best one I’ve ever tasted. No modifications needed

THE BEST VEGGIE BROTH!! This was my first time creating my own vegetable broth. I always assumed it was easy, but I never imagined it could taste this good. I wanted to eat it straight out of the pot with nothing else!

We really liked this broth! Even without some of the ingredients (no greens, parsley, or fresh herbs) it was really tasty and a huge improvement over the veggie broth powder we sometimes use. I made it with matzo balls and it was a hit!

I use veggie broth to extent my chicken bone soup. After I cook the chicken bones for around 24 hours I drain it,crush the bones and add the veggies to the bones with fresh water. I haven’t thought about saving the veggie scrapes though. Thanks Good idea.

Dana,
I have yet to make a recipe of yours that my hubby and I haven’t liked! Living in a rural town and surrounded by cattle and sheep ranchers make it difficult to be a vegan which means I cannot simply buy vegan items pertinent to your recipes. Thank you for recipes like this where I can make my own veggie broth and know that it does not contain animal products. Your recipes are always my go to!!

At this very moment all the goodies are getting happier by the minute. Thanks for the share!

This is absolutely delicious. Amazing! This recipe has opened up my repertoire no end. Thank you for sharing this.

I made the broth to use in the Lentil Fesenjan recipe. I am trying to cut down on sodium and figured if you make it from scratch you can decide the salt content. The broth is delicious and I am thinking the Lentil Fesenjan will be too! I eat a plant base diet and always enjoy your recipes so much. Thanks Dana!

Dana, I’m along time lurker, first time commenting. You have made cooking with a plant based lifestyle so much easier; you rock.
I made this with my scraps. Forgot and added tomato sauce(didn’t have paste, still used 2 T) and nutritional yeast midway through and was still fantastic.
Great tips, thank you!

I just finished making this recipe and it’s delicious. So much more flavorful than any veggie broth from the store. I have an intolerance to nightshades, so instead of tomato paste, I mixed pumpkin purée with miso. I also added a tiny bit of apple cider vinegar to make up for the acidity of tomatoes. And I am very pleased with the results. Thank you so much for sharing this recipe. It’s one I’ll continually return to.

I made it and it tastes delicious. One of the main reasons I wanted to make my own broth is because I have to cook extremely with no salt for my husband and all broth contain lots of Sodium. I added fresh tomatoes instead of the tomato paste. Question:
How did you figure ouT the 477 mg of sodium? It is a lot for a serving. Thank you

Just made this and it’s absolutely delicious! My daughter was eating the broth plain out of a bowl, like a nice soup. So, you know it’s got to be good. Even my son, the pickiest eater on the planet, said it was good. Another win from you!

I always buy a bag of carrots and a bag of celery to cook with, then end up with extra that go bad. That will happen no more. I was able to use them making this recipe along with the other vegees in the recipe since I did not have any scraps. I will start saving my scraps as noted in the dialogue. I did add the tomato paste and nutritional yeast. What I had left after straining was a thick fabulous stock. I made Dana’s 1-pot minestrone soup and it was fantastic with this. I was able to add water in place of some of the broth called for because of the richness of the broth. Thank you for this great recipe.

Dana, I made this last week and thought it was especially good! Plus it makes a lot of broth, which is nice! I’m making it again tomorrow to use in minestrone soup. For my taste buds, the addition of nutritional yeast and tomato paste was genius! Really gave the broth extra flavor! Thanks so much for the post!

i have been making stocks for 50 yrs on & off. I use jalapeño, anaheim, chipotle, thai, chinese, peppers, stems, seeds, leftover bits… fresh or dried herbs incl. cilantro, parsley, rosemary, sage, thyme, marjoram, turmeric (always w. lots of black pepper for better bioavailability,) garlic, white pepper,
and all the veg. leftovers (we roast parsnips, turnips, leex, potatoes, sweet potatoes, all leftovers go in the broth, or are added to soup) xcpt beets, brocolli…bell peppers are ok if I roast the leftover bits.
I started sqweezin in a lemon, now we get organic, so they get grated, chopped and tossed in peel pith and all…OR I dump in a bit of apple cider vinegar to brighten things up. I used to separate the broth…but now I make a big batch, let it cook down, puree in the vitamix…freeze, then thin it as I use it…sometimes my quart yields 2,3X diluting w. super savory results. thank you for your beautiful treats…always open to new cuisine. we travelled from Canada to canton, mumbai to mombasa, and ate at every place we followed our noses to…

I made this and then used the vegetables (I used fresh & new) to make a soup by just blending them together! (took out the bay leaves) I used it to make Simply Quinoa’s Lentil Shepherds Pie! <3

One of the most surprisingly delicious things I have ever made!! Oh my gosh – sooo good and sooo easy. Saved all kind of scraps including the leaves from three heads of cauliflower and some celeriac. A last minute addition was about 2 tsp. or so of tumeric. And I’m usually not a nutritional yeast fan, but it really works here. I did find I had to add quite a bit more salt than the recipe calls for to bring out the flavour. Thank you so very much Dana!!!

I just made this after stuffing 2 gallon freezer bags full of the saddest looking vegetables you’ve ever seen. Onion butts, carrot butts, celery butts , peelings from anything and everything, even several cups of green salad including radishes and cucumber which was waay past it’s prime. I confess that my expectations were low. My past attempts at homemade vegetable broth have tasted little more than colored, salted hot water. This was d-i-f-f-e-r-n-t! It was a lovely chestnut brown in color, peppery and flavorful after adding a bit more salt………..and this was before adding the tomato paste and nutritional yeast which gave it the WOW factor. Thanks, Dana, another healthy keeper and all from stuff ready for the garbage!

Was so super happy that this recipe turned out on my very first try!!! I didn’t have much onion scraps so added half of a huge one to my frozen bag o’ scraps. Tasted so amazing. Had a cup before dinner last night and did a little happy dance. Definitely adding this to the repertoire.

The perfect use for all my kitchen scraps. I’ve been using it to cook my rice, quinoa etc for added flavour and nutrition. Great idea!