Homemade Vegetable Broth

Let's Cook

Ingredients

10 servings
  • 2 ½ cups dice Onion
  • 5 cups dice Celery
  • 4 cups dice Carrot
  • 1 cup chop Kale
  • 3 medium Garlic, Cloves
  • 2 whole Bay Leaf
  • 2 teaspoons Black Pepper
  • 2 teaspoons Sea Salt

Freezer Containers

  • 5 Quart Freezer Bags

Directions

Place all ingredients in a large stock pot. Fill pot with water until vegetables are completely submerged and covered with water. Bring water to a boil over medium high heat. Reduce heat, cover and simmer for 2 hours. Strain the broth from the vegetables. Allow to cool and use as directed in recipes.

Freezing Directions

Place all ingredients in a large stock pot. Fill pot with water until vegetables are completely submerged and covered with water. Bring water to a boil over medium high heat. Reduce heat, cover and simmer for 2 hours. Strain the broth from the vegetables. Allow to cool completely. Use as directed in recipes. Divide any extra between indicated number of quart freezer bags, label and freeze.

Serving Day Directions

Use broth as indicated in recipes.

Nutritional Information

1 serving = 1 Cup
  • 45 Calories
  • 0g Fat
  • 0mg Cholesterol
  • 799mg Sodium
  • 217mg Potassium
  • 10g Carbs
  • 3g Fiber
  • 5g Sugar
  • 1g Protein
  • 1 WW+ Points
  • Zone Blocks: 0 Protein 0 Fat 1 Carbs

About This Recipe

Use our Homemade Vegetable Stock recipe to help you stock up on this easy to make freezer essential.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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