Mobile Teaching Kitchen

Vegetable Broth


  • 1 Tbsp neutral oil
  • 1 medium onion (with skins, finely chopped)
  • 4 cloves garlic (with skins, finely chopped)
  • 4 medium carrots (with skins, finely chopped)
  • 4 stalks celery (finely chopped)
  • 1-2 tsp each salt and black pepper (plus more to taste, divided)
  • 9-10 cups filtered water
  • 1 cup chopped sturdy greens (kale, collards, etc.)
  • 1/2 cup chopped fresh parsley
  • 1 small handful fresh thyme (or Tbsp dried)
  • 1 small handful fresh rosemary (or Tbsp dried)
  • 2 whole bay leaves
  • 4-5 Tbsp tomato paste


  1. Heat a large pot over medium heat. Once hot, add oil, onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
  2. Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste. Stir to combine and loosely cover (with the lid cracked).
  3. Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.
  4. Near the end of cooking, taste and adjust flavor as needed, adding more herbs for herby/earthy flavor, salt for saltiness, pepper for a little spice, or tomato paste for “umami” and depth of flavor.
  5. Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels. Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer).

Adapted from Minimalist Baker.


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