Vegetable Broth Recipe – Carrot, Cabbage & Bean Soup Base

Last Updated on 1 month by Neha Deshmukh

Vegetable Broth Recipe – Carrot, Cabbage & Bean Soup Base

Hey everyone! There’s something so comforting about a warm bowl of soup, isn’t there? And honestly, the secret to a really good soup? It all starts with the broth. I’ve been making this simple vegetable broth for years – it’s my go-to base for everything from a light tomato soup to a hearty lentil stew. It’s incredibly versatile, healthy, and honestly, way better than anything you can buy in a carton. Let’s get cooking!

Why You’ll Love This Recipe

This vegetable broth is a total winner because it’s so easy to make, uses everyday vegetables, and is packed with flavour. It’s a fantastic way to reduce food waste, too – think of all those veggie scraps you usually toss! Plus, knowing exactly what goes into your broth means you’re avoiding all those unwanted additives and preservatives. It’s a simple step that makes a huge difference.

Ingredients

Here’s what you’ll need to whip up a batch of this golden goodness:

• 1 Carrot
• 4 Cabbage leaves
• 8 Beans
• 2 Celery stalks
• 1 Onion
• 1 Tomato
• 1 pinch Salt
• 2 pinches Sugar
• 5 cups Water (approximately 1.2 litres)

Ingredient Notes

Let’s talk veggies! A few little things can really elevate your broth.

• Cabbage Leaves: Don’t underestimate the power of cabbage leaves! They add a lovely subtle sweetness and body to the broth. My nani (grandmother) always used them, and I swear it’s her secret to the most comforting soups.
• Regional Vegetable Variations: Feel free to experiment! In South India, you might add a small piece of ginger or a green chilli for a little warmth. In the North, a bit of mooli (radish) can be a lovely addition.
• Fresh vs. Frozen: Fresh vegetables are ideal, but frozen work in a pinch! Just don’t thaw them beforehand – add them straight from the freezer. I’ve used both, and honestly, the difference isn’t huge.

Step-By-Step Instructions

Alright, let’s make some broth! It’s seriously simple.

1. First, grab a large pot and bring the 5 cups of water to a rolling boil.
2. Now, roughly chop all your vegetables – don’t worry about being too precise, it’s all getting simmered down anyway! Add the carrot, cabbage leaves, beans, celery, onion, and tomato to the boiling water.
3. Once it’s back to a boil, reduce the heat to low, cover the pot, and let it simmer gently for 45-60 minutes. The longer it simmers, the more flavour you’ll extract.
4. Finally, strain the mixture through a sieve, pressing down on the vegetables to squeeze out every last drop of liquid. Let it cool completely before using or storing.

Expert Tips

Want to take your broth to the next level? Here are a few things I’ve learned over the years:

• Achieving a Clear Broth: For a really clear broth, avoid stirring it while it simmers.
• Avoiding Bitterness: Don’t overcook the cabbage leaves, as they can sometimes impart a slightly bitter flavour. 45-60 minutes is usually perfect.
• Maximizing Flavour Extraction: Don’t be shy with pressing the vegetables when straining! You want to get every bit of goodness out of them.

Variations

This recipe is super adaptable. Here are a few ideas to play around with:

• Vegan Adaptation: This recipe is already vegan! Just double-check your sugar source if you’re being super strict.
• Low-Sodium Variation: Omit the salt entirely. You can always add it later when you’re using the broth in a soup or stew. My friend, who’s watching her sodium intake, loves this.
• Pressure Cooker/Instant Pot Adaptation: You can make this in an Instant Pot! Use the same ingredients and water, and cook on high pressure for 20 minutes, followed by a natural pressure release.
• Using Vegetable Scraps: This is my favourite! Save your onion skins, carrot tops, celery ends, and other vegetable scraps in a freezer bag. When you have enough, use them to make broth. It’s a fantastic way to reduce waste.

Serving Suggestions

So, you’ve got a beautiful pot of vegetable broth. Now what? The possibilities are endless!

• Soups: It’s the perfect base for tomato soup, minestrone, lentil soup, or any soup you can imagine.
• Stews: Add it to your favourite stews for a richer, more flavourful sauce.
• Risottos: Use it instead of water or chicken broth when making risotto.
• Other Dishes: You can even use it to cook rice or quinoa for an extra boost of flavour.

Storage Instructions

• Refrigeration: Store leftover broth in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the broth in freezer-safe containers or ice cube trays. It will keep for up to 2-3 months. I like to freeze it in portions so I can easily grab what I need.

FAQs

Got questions? I’ve got answers!

• Is this broth suitable for all diets? Yes! It’s naturally vegan, vegetarian, gluten-free, and dairy-free.
• Can I use different vegetables in this broth? Absolutely! Feel free to experiment with whatever you have on hand.
• How can I make the broth more flavorful? Add herbs like thyme, bay leaf, or parsley during simmering.
• What is the best way to strain the broth? A fine-mesh sieve lined with cheesecloth works best for a really clear broth.
• Can I reuse the cooked vegetables after making the broth? Yes! They’re super soft, but you can add them to compost, or even mash them up and feed them to your pets (check what’s safe for your pet first, of course!).

Enjoy! I hope this recipe becomes a staple in your kitchen, just like it is in mine. Let me know in the comments if you try it, and how you like to use your homemade vegetable broth!