Real Recipes From Real Home Cooks ®

vegetable broth or stock

(1 rating)
Recipe by
Teresa Jacobson
New Orleans, LA

Until my husband developed gout I never gave much thought to making my own broths. But eliminating foods that irritated his gout or were high in purines became my new profession. I had no idea how easy it is to make my own vegetable broth. This way I can control sodium content as well. Now it's the only way I will make it! Save your vegetable peels and scraps in a baggie or container in the freezer until you are ready to make broth. Use finished product immediately or freeze for future use. **You can use any vegetables you like, this is for those on a Low-Purine diet.

(1 rating)
yield 2 -3 quarts
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For vegetable broth or stock

  • *celery, leaves and stalks
  • *potato peels (i boil the peeled potatoes for another purpose and add the potato water to the stock)
  • *carrots
  • *fresh tomatoes
  • *cabbage
  • *leeks
  • *onions (any type)
  • *corn
  • *green beans
  • *zucchini
  • *cucumber peels, (use peels for stock and rest for salads)
  • *parsley
  • *thyme
  • *garlic
  • *bay leaf
  • *salt and pepper, to taste
  • *water (enough to completely cover veggies)

How To Make vegetable broth or stock

  • 1
    Roughly chop veggies, then place in large pot along with any vegetable scraps/peels. Cover with water, bring to boil. Reduce to simmer and allow to simmer, uncovered for about 1 hour. Strain, discard vegetables/scraps. Use immediately or freeze broth until needed.