Very Vegan Vegetable Broth

Very Vegan Vegetable Broth

One thing I learned really quickly when I started cooking for real šŸ‘©ā€šŸ³ (like an actual grown-up and not making food from boxes), is that there are so many recipes that call for vegetable broth! Countless dishes need that added moisture or that extra flavor flave.

And, when I started buying that organic, low sodium, veggie broth, it was upwards of $4.30 per quart! One large pot of soup calls for about 4 quarts of broth, which means, if I bought enough for one pot of soup, just the liquid alone could cost almost 20 bucks! šŸ˜³ Isn’t soup supposed to be an economical dish where a little goes a long way? Sheesh!

šŸ’” Enter a lightbulb moment…make my own low sodium, veggie broth!

There are so many benefits to making your own veg broth. There’s the perk of controlling your sodium levels. The store-bought broth has a lot of sodium and you have no idea what processing was involved to create it. Cooking your own takes the unknown out of the unknown! Oh, and have you noticed? The low-sodium, organic varieties actually cost more than the regular sodium, non-organic kind. So, get this… you are actually paying more for less! šŸ¤”

I also love that you can make a little or a lot too, depending on your cooking habits. Making two big pots of broth for me is as easy as making one pot, and as long as I have room in my freezer, I can make enough broth in one hour to last me an entire month. And did I mention at the fraction of the cost!

Two pots are better than one! šŸ‘©ā€šŸ³

The recipe below makes one big pot, is super simple and I encourage you to use it as more of a guide than a must-follow-or-it-will-taste-horrible kind of recipe.

I switch my ingredients up all the time, depending on what I have available. For instance, if you use red onions or white onions or yellow, no one will know and it will still taste great. Or, if you choose to use 2 carrots instead of 3 because that’s all you have and you are not running to the store for a single carrot! I get you! Be empowered to add more celery or leave out the sundried tomatoes…whatever works for YOU! Scroll below the nutrition facts to see a couple more pics of my very vegan veggie broth variations. šŸ˜

This recipe is perfect for soups, stews and anything that calls for stock or broth. It will totally compliment your other ingredients and flavors, without overwhelming the dish. BTW, I use this broth for my Best Beans Ever recipe and my Spicy Ethiopian Lentil Stew and my Smoky, Spicy & Scrumptious Collard Greens, to name a few.

I would love to hear how this worked for you and the tweaks you used to make it your own!


Very Vegan Vegetable Broth

Very Vegan Vegetable Broth

Jennifer Markell
This veggie broth recipe is super simple to pull together and completely versatile. Use this as a guide and adjust the flavors to your liking...that's the upside of making your own! I tend to save a lot of my veggie scraps in the freezer for my broth, so, next time you are chopping carrots or onions or celery and your getting ready to throw away the tops and bottoms, freeze them instead for your next pot of veggie broth. I also prefer to use organic ingredients as much as I can. Completely nutritious and beyond flavorful and as great as sliced bread, this vegan veggie broth will sure to be your next favorite go-to ingredient!
5 from 3 votes
Prep Time 5 minutes
Cook Time 1 hour
Course Anytime
Servings 4 quarts


  • 3 carrots - chop into large pieces
  • 3 celery stalks & tops - chop into large pieces
  • 2 onions - quartered
  • 1 handful fresh parsley
  • 1 - 2 tsp black peppercorns
  • 2 bay leaves
  • 1/2 cup sundried tomatoes preferably not the kind in oil, but, if that's all you have then drain the oil first
  • a sprinkle of Himalayan salt Any salt will work, this is just my favorite to cook with. Adjust for flavor and preference...remember, you don't want it to taste like salt!
  • 1 gallon water


  • Add all ingredients into a large stockpot and bring to a boil. Once boiling, reduce to a simmer (medium heat). Simmer for 60-90 minutes.
  • Let broth cool. Using a fine mesh colander, strain the liquid into storage containers. Use immediately, freeze for 6 months or refrigerate for up to 2 weeks. Use for soups and stews or add any dish that needs a little sumthin sumthin...
Keyword vegan broth, vegetable broth

Note: Nutrition Facts on all recipes are an approximation only, using the Very Well Fit recipe nutrition calculator.

Veg Broth Variation

Change it up and use what you got! This version has a ton of celery tops that I had frozen, just for such an occasion.

Vegan Veggie Broth variation

In this version, I added a little sliced lemon.

Very Vegan Veggie broth variation

In this variation, I added a little parsnip because I ran out of carrots. I dodge, I weave!



Blog posts come straight to your inbox
Terms and Conditions checkbox is required.

I promise to never spam you or sell your email.

Something went wrong. Please check your entries and try again.

You Might Like These Too...



  1. Margaret on at

    Thanks for this recipe. I have started trying to eat better and was also getting frustrated with the cost of simple vegetable broth! I think I will try making my own today. Great recipe!

    • Jennifer on at

      Oooohhh, please do try to make it! I love smelling the flavors in the air as the broth comes together at about the 40-minute mark. The longer you simmer it, the deeper the flavor, up to about 90 minutes – 2 hours. Let me know how it turns out! šŸ™‚

  2. Anna on at

    5 stars
    Yay! I am vegan myself. Thank you for sharing this recipe. I will give it a try soon. And also pinning it and subscribing to your blog.

    • Jennifer on at

      Thanks, Anna! I appreciate that! Back at ‘cha! šŸ˜€

  3. Kendra on at

    Great pictures! Looks so good and easy! Thank you for sharing.

    • Jennifer on at

      Thank you for your comment! šŸ™‚

  4. Your broth looks so yummy! I’m not vegan, but I do love my vegetables!

    • Jennifer on at

      Veggie broth is good in any dish! Even when rehydrating meaty meals or pasta bakes. In the kitchen, I use broth more than I use salt or sugar! šŸ˜€

  5. Charlene on at

    Vegetable broth? I’ve always wondered how they make that. Looks yum!

  6. Suzan on at

    Veggie broth is my absolute favorite to make…especially when my garden is in full swing! I didn’t think to add sun-dried tomatoes. Bet that is an addition that increases the umami incredibly!

    • Jennifer on at

      Hi Suzan! The sundried tomatoes were a trick I learned too! Adds that sumthin’ sumthin’!

  7. jen on at

    looks good!

  8. Michelle on at

    We use vegetable broth in so many of our recipes – even to make plain rice! I have never tried to make it on my own, though – something to try one day!

    • Jennifer on at

      I used to buy broth like crazy. And, ever since I started making my own I cringe when I have to buy it. I almost never run out of my homemade kind anymore! I’ve spoiled myself with my own cooking! šŸ˜€ LOL

  9. 5 stars
    I can’t wait to try your recipe. I have had quite a few attempts at making veggie broth, but have never had any success. I would love to use it in recipes, in place of higher sodium options.

    • Jennifer on at

      Thanks, Jennifer! Please do try it and then let me know. It’s super important to use fresh veggies (or frozen from fresh veggie scraps). If you try to boil store-bought veg for broth, it becomes super watery. AI also recommends organic when available…it really does make it taste so fresh yet subtle!

  10. Tiffany on at

    Love broths! Might have to try to convert this to the instant pot for me!

    • Jennifer on at

      I haven’t bought an insta pot yet but I hear they are wonderful! I simmer mine on the stove while I multi-task for 60-90 minutes! šŸ˜€

  11. Karla on at

    Easy, peasy. Thanks. But I swerved at the end and found your ginger citrus smoothie recipe. That is on my list now!!!! Thanks.

    • Jennifer on at

      Dodging, weaving and swerving are all encouraged at Vegan It Real! šŸ˜‰

  12. Michele on at

    I love that you use the tops and scraps! I’m always telling people to save the stems and tops of veggies to use in broth…they look at me like I’ve lost my mind!

    • Jennifer on at

      LOL. This is a trick I discovered after working for an organic veg farmer. I brought home veggies and was like “I am not throwing these away!” Thus, broth! šŸ™‚

  13. Meagan on at

    Great idea! I’m sure it’s hard to find what you need in a store. $4??? Sheesh!

    • Jennifer on at

      Right! $4.29 for 32 ozs of low sodium Pacific veggie broth and I don’t even like the flavor! :/

  14. Lina on at

    Looks so good! Thanks for sharing.

    • Jennifer on at

      Thanks! šŸ™‚

  15. Tricia Snow on at

    You are right, the organic broth is not very economical. This is a great alternative if you have the time!

    • Jennifer on at

      Exactly! I take about 2 hours once every couple of weeks to make this. So worth it. Thanks for the comment, Tricia!

  16. Jill on at

    Your broths are so beautiful! I can just imagine they taste as wonderful as they look!

    • Jennifer on at

      Thank you!

  17. Brittany on at

    5 stars
    Yummy! I love making my own broths! Will have to give your recipe a try =)

    • Jennifer on at

      Thanks, Brittany! If you do, please come back and let me know what you think!

  18. Pauline on at

    Do you know if this is something I could can? If so, pressure cooker? I don’t think a hot water bath would work for this.

    • Jennifer on at

      Hi Pauline! Great questions. I am not a canning expert, but, there is nothing in the ingredients that would “turn” that I know of. There are no preservatives either…so? Let me know if you try this!

  19. This sounds really good! I love using broth to cook with, but I’ve never made it from scratch before. This looks like it would be a fun experiment. ā¤

    • Jennifer on at

      That’s the best thing about most of my recipes…I encourage experimentation to make it your own. They are typically pretty versatile! šŸ˜‰ Thanks for the comment.

  20. Angela Greven | Mean Green Chef on at

    Homemade stocks are always the best, plus they’re super simple and you can use what you have on hand! Looks like the perfect flavor combo here, thanks so much for sharing šŸ™‚

    • Jennifer on at

      Nail, hit on head! šŸ˜€ Thanks for the reply!

  21. I’m an Ex-Vegan, but I would still make this! I love making my own broth. Less sodium the homemade way!

    • Jennifer on at

      Exactly. The one thing my mother-in-law always asks is “does this have too much salt?” And I’m like…” for who?” But no, this does not have too much salt…hardly any! šŸ˜€ Thanks for your comment!

  22. Cindy on at

    Thanks for this post! I really need to make my own vegetable broth too. Iā€™m plant based. I juice every day and prep lots of veggie meals. What a great way to use the leftovers from juicing…like celery leaves…and food prep…like the cut off ends of veggies. Pinning for reference later.

    • Jennifer on at

      Yes! Exactly! This broth is a juicer’s dream! I save all my veggie leftovers for just such an emergency! šŸ˜‰

  23. I need to try making vegetable broth sometime. It looks delicious!

  24. T.M. Brown on at

    I’ve never made broth at home, but boy this looks good. You may have just inspired me to give it a try.

Leave a Comment

Recipe Rating

Meet Jennifer

web use

I'm Chef Jennifer! A trained and certified personal vegan chef, offering delicious and nutritious animal-free food through personalized, weekly meal-prep services. I also love advocating for the plant-based lifestyle. Changing lives, saving animals and veganizing the planet with REAL food, one plate at a time.šŸŽšŸ„¦šŸ„•

Learn about me, why I started VIR and why I believe food is medicine...for real!


Blog posts come straight to your inbox
Terms and Conditions checkbox is required.

I promise to never spam you or sell your email.

Something went wrong. Please check your entries and try again.