Staple · Natural

Simple vegetable mineral broth

A clean vegetable mineral broth from scraps and staples — the base for soups, grains, and gentle natural cooking.

Prep 15mCook 60mTotal 1h15mAbout 2 quarts / 2 litersEasy

Ingredients

1 onion, quartered
2 carrots, chunked
2 celery stalks, chunked
4 garlic cloves, smashed
1 tbsp olive oil (optional)
10 cups water
1 tsp salt (optional, or salt later)
1 tsp peppercorns
2 bay leaves
Herb stems or parsley
Optional scraps: mushroom stems, leek tops, tomato ends (avoid bitter brassica overload)

TL;DR Simmer aromatic vegetables, garlic, herbs, and water about an hour. Strain. Use for soups, grains, and sauces. Freeze extras.

Optionally sauté onion, carrot, and celery in olive oil 5 minutes for deeper flavor.
Add water, garlic, peppercorns, bay, herbs/scraps, and optional salt.
Simmer gently 45–75 minutes (not a hard boil the whole time).
Strain, cool, and store.

How long does homemade broth keep?

About 4 days in the fridge or 3 months frozen.

Can I make this in a slow cooker?

Yes. Cook on low 6–8 hours, then strain.