Herb-Scented Vegetable Broth
A light, aromatic broth made with fresh garden vegetables and herbs, ideal for sipping on its own or as a base for soups. This american-inspired soups ready in about 55 minutes pairs chopped into 1/2-inch pieces carrots, stalks, chopped celery, medium, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving is portion-balanced and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2, chopped into 1/2-inch pieces carrots
- 2 stalks, chopped celery
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1/4 cup fresh, chopped parsley
- 2 tablespoons fresh leaves thyme
- 10 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a large pot, combine 2 chopped carrots, 2 chopped celery stalks, 1 chopped medium onion, and 3 minced garlic cloves. Add 10 cups water, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 2: Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 30 minutes to allow the vegetables to infuse the water.
- Step 3: Add 1/4 cup fresh chopped parsley and 2 tablespoons fresh thyme leaves, then continue to simmer for 10 more minutes.
- Step 4: Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Taste and adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Scented Vegetable Broth take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Scented Vegetable Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalks, chopped celery from drying out.
Can I substitute ingredients in Herb-Scented Vegetable Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Scented Vegetable Broth for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Scented Vegetable Broth?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious. The herb blend was just right. Made a big batch and used it for soups for days.
- ★★★★★
This broth was perfect for my vegan ramen! The herbs really came through without overpowering the vegetables.
- ★★★★★
Loved it! Made it for my family dinner, they all said it was the best broth I've ever made.
