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how to make vegetable broth Archives · Rachel's Nourishing Kitchen

Tag: how to make vegetable broth

Hearty Black Bean & Rice Stew {Gluten-Free, Vegan}

We’ve been using our vegetable scraps to make homemade vegetable broth and at one point had nearly a dozen mason jars full of broth, sooo we had to find a way to use it!

That’s why we’ve been making LOTS of soups and stews.

bean stew2

This one-pot recipe makes a lot of food and doesn’t require much effort. Once you saute the base vegetables, you just toss in the rest of the ingredients and less than an hour later, you have a big pot of warm, cozy, and hearty stew.

You could really use whatever vegetables you have on hand for this – sub out spinach or Swiss chard for kale or use different herbs, if you prefer.

We had mushrooms to use up, so we chopped them up and put them in to add a bit of a “meaty” texture but without the meat. Plus, mushrooms are one of Dr. Joel Fuhrman’s GBOMBS foods – some of the healthiest foods on the planet!

black bean stew

Yield: ~10 cups


  • 1 tablespoon coconut oil
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 1/2 pound cremini (AKA baby Portobello) mushrooms,¬†diced
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon sea salt
  • 2 cans diced tomatoes, no salt added (don’t drain off the juices)
  • 1 15-ounce BPA-free¬†can¬†black beans¬†(we like Eden brand)
  • 2 bay leaves
  • 1 cup long grain brown rice¬†(Trader Joe’s sells 15-minute brown rice!)
  • 6¬†cups vegetable broth¬†(Click here to see how cheap and EASY it is to make your own)
  • 4 cups dark greens, chopped (we used red curly¬†kale)
  • black pepper to taste


  1. In a colander/fine mesh strainer, rinse rice under cold water. Set aside.
  2. In a large stock/soup pot over medium-high heat, heat oil. Add chopped onions, garlic, carrots and mushrooms to pot. Mix well. Cook until veggies are soft, about 5-7 minutes.
  3. Add cayenne pepper, oregano and sea salt to vegetables and saute 1-2 minutes more.
  4. Add tomatoes and their juices, beans, bay leaves, brown rice, and broth. Stir to combine. Bring to a simmer.
  5. Once simmering, cover and reduce heat. Cook at a low simmer for 40-50¬†minutes or until rice is fully cooked. We used 15-minute quick cooking brown rice from Trader Joe’s, so we had a much shorter¬†cooking time.
  6. Once rice is cooked, add dark greens and stir to combine. Add water if needed (we added about 1 cup of water). Cover and let cook about 5 minutes or until greens are wilted.
  7. Remove bay leaves and serve.

Since this made such a large batch, we froze some of the soup in mason jars, so we will have it in the future when we don’t feel like cooking but want a home cooked meal ūüôā If you freeze it, make sure to leave 2 inches of room between the top of the stew and the lid, so it has room to expand!

The Easiest and Cheapest Way to Make Your Own Vegetable Broth

Until about a month ago, I had never made my own vegetable broth.

I always bought boxes of broth at the grocery store for about $3 a pop because I assumed it was too much work and way too difficult to make it myself.

Turns out I was wrong!

Not only is it easy, but it’s also CHEAP.¬†The secret is using¬†vegetable scraps you would have probably thrown away, so you don’t even have to spend extra money ūüôā

I learned about this technique when I attended a soups and stocks cooking class at Pure Sweets & Co. in Philadelphia earlier this month.

It’s just one of the ways they make using all¬†organic vegetables more sustainable and affordable because¬†they¬†use the ENTIRE vegetable…no waste!

Once you see how EASY it is to make your own broth, I bet you will actually do it!

veggie broth banner


  • Scraps, peels, stems, skins, ends, nubs from a variety of vegetables (garlic, onions, mushrooms, potatoes, carrots, celery, herbs, squash, turnips, broccoli) – use a variety or you will have a one-note broth ūüôā
  • Water

scrap soup how to pics


  1. Save your scraps. Whenever you are prepping vegetables or herbs, put all of the stuff you would normally throw away (butts/ends, stems, skins, tops, leaves, peels) into a bag and store the bag in your freezer.
  2. When you’re ready to make your broth, simply fill about 1/3 of an 8-quart¬†pot with the vegetable scraps and the rest with water. If you have extra fresh veggies like carrots, onions, or¬†parsley, you can chop them up and throw them in, too.
  3. Bring pot to a boil then lower heat to a simmer and cover. Let simmer for 1-2 hours. The longer it simmers, the richer the flavor will be.
  4. Let broth¬†cool to room temperature, then strain off the vegetables so you’re left with just broth. Compost the scraps.
  5. Pour the broth into glass jars, leaving AT LEAST 2 inches of air above the broth before you seal it, so the broth has room to expand in the jar once you freeze it. If you don’t leave enough room, the jar could crack from the pressure…which may have happened to me once already…Oops!¬†(By the way, we swear by this canning jar funnel to prevent spills. It’s totally worth it.)
  6. Store broth in the fridge for up to one week or in the freezer for up to six months.

We had lots of scraps…sooo now we have about 32 ounces of vegetable broth ūüôā Stock up on those mason jars for storage! You can find them at Home Goods, Michael’s, Target, Walmart, and online.

Do you have any favorite soup recipes or requests? I have white bean and fennel soup and creamy butternut squash recipes coming up soon. Let me know if you have any requests!

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