Vegetable Broth Recipe

How to make homemade vegetable broth or vegetable stock.

📝 Ingredients

• 24 Tuscan kale stems
• 6 large Tuscan kale leaves
• 12 large sprigs flat leaf parsley with stems
• 1 large or 2 small sweet onions, root removed, skin left on and quartered
• 2 medium leeks, top six inches removed and remining stalk cleaned of all sand, then cut into quarters
• 5 stalks celery quartered
• 8 medium carrots, tops removed, scrubbed but not peeled and quartered
• 6 large garlic cloves peeled and smashed
• 2 plum tomatoes, seeds removed and coarsely chopped
• 3-4 small to medium parsnips, peeled, stemmed and quartered
• 3-4 egg shells (these help with clarity)
• 4 medium sprigs fresh thyme
• 2 bay leaves
• 8 peppercorns
• 1 tablespoon Dulse flakes (optional – this is dried seaweed. You can find this at most supermarkets or online.)
• 7 quarts cold water
• 1 tablespoon kosher or sea salt

👨‍🍳 Instructions

1. 1Place everything except the salt in a 12-quart pot.
2. 2Slowly over the course of one hour, bring to a simmer. Use the full hour to slowly bring the ingredients up to simmer.
3. 3Simmer 45 minutes then add the salt. It is important not to add the salt until this step.
4. 4Simmer 90 minutes and remove from heat.
5. 5This next part is optional but I feel it really adds more flavor to the broth. It also adds sediment unless you strain it through a fine sieve. Using an emersion blender, break up the pieces until just about everything is rice sized. OK if you miss a few pieces.
6. 6Pour it through a strainer and squeeze the solids to extract as much liquid as possible.
7. 7Discard the solids and strain again through a fine mesh strainer or a strainer lined with cheese cloth.
8. 8At this point you should have about one gallon of broth. Season with additional salt or pepper as needed.
9. 9The broth is mild so to intensify, you could place the now-strained broth back into the pot and cook down to two quarts for a very strong vegetable flavor.
10. 10Cool and pour into zipper seal quart bags, squeezing out all air and freeze for later.