Two glass jars of vegetable broth side-by-side, one with a lid and one without. Person pushing sliced vegetables out of a glass bowl with a wooden spoon and into a stock pot on a small stovetop.

Step 3: Simmer the Broth. You’ll get a good amount of vegetable flavor if you simmer the broth for at least one hour—but don’t worry if it goes for a little more or a little less than that.

Homemade vegetable broth is healthier than the ones available in stores. Having a bowl of broth regularly can protect you from several health ailments. While the health benefits of vegetables are ...

Strain the broth into another pot to make sure all of the scraps have been removed. Once the broth has completely cooled, pour it into airtight containers — glass jars work well — and store in ...

In a large bowl, mix the onions, garlic, leek greens, fennel, carrots, celery and mushrooms with about 2-3 tablespoons of the oil (enough to coat), and plenty of salt and pepper, to taste.

Add the vegetable broth, turn the heat to high, and bring to a boil. Add the farro (or other grains). Lower the heat to medium and simmer the grains for 30 minutes, or until tender.

Vegetable broth might take an hour to an hour and a half, she says. With meat, “there’s sort of a bell curve that after awhile you’re not getting anything out of those bones. They’re dead ...

(Alternatively, you can heat 8 cups vegetable stock or low-sodium vegetable broth if you prefer). Add 10 oz. cheese, spinach, or mushroom tortellini and cook 3 minutes (or according to package ...

In a large saucepan, heat the remaining 1 tablespoon of oil over medium-high heat. Once it shimmers, add the mushrooms and bok choy; cook, stirring occasionally, until the mushrooms are soft and ...