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Ever wondered how to make the simplest homemade Vegetable Broth, and what it all costs? Don’t wonder for very long because I’ve taken all the guess work out for you today.

I drink a lot of this, both as a beverage and also as a soup base. Yes, even when it’s hot outside!

Updated in 2020 to add: HERE you’ll find an upgraded recipe. Bonus: you can make it in the Instant Pot.

Homemade Vegetable Broth

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Drinking broths (both bone broth and veggie broths) was made for the Gutsy girl. This I am sure of.

Think about it. When you are sick, what do they tell you to eat? Chicken Noodle Soup! There is a reason for that – it’s friendly for digestion.

But what they don’t tell you is that the standard Chicken Noodle Soup is really not so great for you! Go to your cupboard now, grab a can of soup and look at the ingredients. Most of these soups are almost guaranteed to have way too much sodium and random ingredients you can most definitely do without.

Enter: homemade broth, and today my Homemade Vegetable Broth.

How to Make + How Much Homemade Vegetable Broth Costs

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Ingredients and Cost

• 1-gallon water ($.89) (or better yet, just use filtered water at home – $0)
• 1-2 small organic sweet potatoes ($1.90)
• 1 small organic yam ($.82)
• 1 small organic red potato ($.92)
• 3 raw organic carrots ($1.03)
• 1/2 organic onion ($.60)
• 1 whole garlic ($.50)
• handful parsley ($.30)
• handful cilantro ($.30)

Side Note: You can add whatever else you want to this for vegetables/sea vegetables/herbs. I used to use different things. But this one is my favorite.

How to make? Chop it all up in whatever sizes you wish and place it in a pot. (I use 7-qt pot.) No need to de-skin or anything. Throw it all in, as is. Cover with a lid. Bring to a boil. Once it’s boiling, uncover and turn it on low to “stew” for about 4-6 hours! That’s it!

Total Bill: $7.26

For that, I get about 8 bowls of soup. So for roughly $.91 per bowl, I know exactly what’s in it, that there is no sodium, (unless I add in Sea Salt on the back end) and all for much less than any other bowl of soup would be.

I make homemade Vegetable Broth once/weekly and store it in the gallon container in my fridge. (Warning: If you aren’t going to use it right away, you must freeze it. This is so pure and natural that it doesn’t stay good for much longer than a week. But that’s a good thing.)

Interested in bone broth instead? Yup. I’ve got that for you, too. Click HERE to grab the free recipe. 

Xox,
SKH