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5 from 1 vote

Vegetarian "Bone" Broth

Full of minerals, vitamins, and other nutrients, this vegetarian "bone" broth is easy to make and can be consumed as-is or used as the base for soups and stews, and more to add extra nutrition and flavor.
Prep Time20 mins
Cook Time8 hrs
Total Time16 hrs 20 mins
Servings: 3 quarts
Author: Lindsey Rose Johnson

Ingredients

  • 2 cups fresh leafy greens cabbage, kale, collards, etc., chopped (stems too, if desired)
  • 1 bunch carrots with tops if desired
  • 4 celery stalks roughly chopped
  • 1 medium sweet potato scrubbed well and cut into thick slices
  • 1 large fennel bulb halved
  • 1-2 medium onions halved
  • 1 large leek root end trimmed, halved lengthwise and rinsed well
  • 6-8 fresh shiitake mushrooms sliced (or a small package dried)
  • 2 inches fresh ginger peeled and cut into thick slices
  • 2 inches fresh turmeric peeled and cut into thick slices (or 2 teaspoons ground turmeric)
  • 5-6 garlic cloves
  • 2 bay leaves
  • 3 tablespoons wakame
  • 3 tablespoons coconut aminos
  • Herbs and spices optional
  • 12-16 cups filtered water

Instructions

  • Wash and rinse all veggies well before slicing or chopping. Place in a large stockpot or slow cooker. Add the ginger, turmeric, garlic cloves, bay leaves, wakame, coconut aminos, and any other herbs or spices. Cover with the water.
  • If using the stove and a stockpot, bring to a boil, then lower heat to a simmer. Cover pot and cook for 2-3 hours. If using a slow cooker, cover with lid and turn on to HIGH for 6-8 hours or overnight. (Note: I don't like using LOW heat when using my slow cooker for broth. It should be simmering and I've only had that happen when I've used HIGH heat.)
  • With a slotted spoon, remove the solids from the pot or slow cooker. Set a large fine mesh strainer over a big bowl or another pot and strain the broth. If not using immediately, transfer the broth to jars or other airtight containers. Let cool slightly before placing in fridge or freezer. Broth should keep well for about 3-5 days in the fridge and several months in the freezer.
  • This broth has very little salt (except for the aminos), so add salt to taste according to how it will be used in recipes.

Notes

  • Feel free to substitute or add any vegetables you have on hand or prefer over the ones listed above.
  • Variation: for a tomato-based broth, add in 2-3 large tomatoes, halved or chopped
  • Add in various spices and herbs according to how it will be used in recipes or according to preference. Example: thyme, parsley, sage, and rosemary for savory recipes; or cilantro, cumin seeds, and chili peppers for Mexican or Indian recipes, etc.