Homemade Vegetable Broth for Freezer

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This broth can be frozen in cubes or blocks then frozen.You may add chicken or beef cubes or Sysco condensed base,add cornstarch & water for bisque or chowder bases or anything else when thawed.

Ingredients Nutrition


  1. Cover and cook on low heat for about 1 hour.
  2. Take off heat and cool.
  3. Put a large pot under a colander and drain vegetables.
  4. Put vegetables in a blender and bend and pour back into broth.
  5. Pour into ice trays or cubes. Freeze.
  6. Note: This broth can be used for instant mashed potatoes, cooking rice, barley, orzo, couscous.
  7. For Italian Dishes, add crushed tomatoes and more Italian seasoning and tomato paste.
  8. For chowders, add potatoes, sausage, fish or meat of your choice.
  9. For Soups, add broccoli, spinach, cheese or other vegetable chunks and simmer.
Most Helpful

wonderful! thank you for sharing.

MommaEllen October 09, 2009

Montana this is fantabulous. The pot is simmering as I type and as it is a fall weather day here I may add in some chicken chunks to the broth I do not freeze for dinner tonight. I did use fresh herbs as I grow them in the garden. I doubled fresh amounts for dry. Kept pepper the same and did not add salt (used substitute) or mushrooms (dietary restrictions). I will save this in my keepers. I like that the veggies are not tossed out and they are incorporated back into the broth. I also plan to use your suggestion for chowder as football season is on us. Thank you for such an easy and versatile recipe. I cannot wait to make rice with a frozen cube. Made for Preserving Summer Memories.

Chef1MOM-Connie August 31, 2009