Hearty Vegetable Broth

A proper homemade vegetable broth is one of those kitchen staples that pays off every time you open the freezer. This one simmers for 3 to 4 hours, extracting every bit of flavor from onions, garlic, carrots, celery, leeks, potatoes, bay leaves, and whole peppercorns into 5 quarts of water.

The soy sauce is the ingredient that separates this from a basic vegetable stock. Four tablespoons add a savory, umami depth that makes the broth taste fuller and more “meaty” without any actual meat. It’s the difference between a watery stock and one you’d actually want to sip on its own.

The potatoes are an unusual addition to a broth. They break down during the long simmer and add body and a subtle starchiness that gives the liquid a richer mouthfeel than a typical clear stock.

After straining, discard all the spent vegetables. They’ve given everything they had to the broth. Freeze in 1- to 2-cup containers so you can pull out exactly what a recipe calls for.

Kitchen Tips

• Cut the vegetables into thick pieces; they’re simmering for hours and small cuts turn to mush that clogs the strainer
• Keep the simmer gentle. A hard boil makes the broth cloudy and can develop bitter flavors from the vegetables
• Use the white parts of the leeks only; green tops can make the broth taste grassy
• Label the containers with the date. Frozen broth keeps well for up to 3 months

Variations

• Mushroom broth: Add 1 cup dried mushrooms (porcini or shiitake) for a deeper, earthier stock
• Herb-forward: Toss in a bundle of fresh thyme, parsley stems, and rosemary during the last hour
• Roasted vegetable broth: Roast the vegetables at 400°F (200°C) until caramelized before simmering for a darker, more intense broth