Why buy broth when you can make your own? Homemade broth is one of those things I have been experimenting with for some time. I tried making liquid recipes. I tried dry recipes. Finally, I tweaked a dry recipe I came across to my liking and use it in everything that calls for broth. It is completely vegan and gluten free. In addition, it works great in recipes that call for chicken/beef broth or stock. I love being able to make my own broth because not only does it save money BUT I am able to control exactly what goes in it. I prefer a dry recipe because it is easier to make, it is easier to store because it doesn’t take up much space, and it is very shelf stable (there is no fear of it going bad, although the spices will eventually go stale if it takes you years to use it up).
Dry veggie broth
-¾ cup & 2 TB dried parsley flakes
-¾ cup sea salt (I use the Real Salt brand: Redmond Real Salt – Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack) )
-¼ cup & 3 TB dried ground sage
-¼ cup & 2 TB celery seed
-¼ cup & 2 TB garlic powder
-2 TB dried thyme
-1 TB dried turmeric
-1 tsp cayenne pepper
Combine all of these ingredients in a bowl. Store in an airtight container of your choosing.
Mix 3/4 tsp (or ½ tsp if wanting less sodium) with 1 cup of warm water to make one cup of broth. 3/4 tsp is equivalent to 1 bouillon cube.
The above batch makes about 2 ½ cups or 120 teaspoons. Basically, it can make up to 180 to 240 cups of broth, depending on how much you use to make a cup of broth.
Original inspiration for recipe: https://wholenewmom.com/whole-new-budget/vegetable-broth-recipe/
For those wondering about the sodium content, this is NOT a low sodium broth, unfortunately. There is about 525 mg of sodium per cup of broth (if using 3/4 tsp per cup of water). However, I have found this broth is so flavorful that typically in many recipes you can get away with just using 1/2 tsp per cup of broth, which reduces the sodium content to 350 mg per cup of broth.
Want to test this recipe out before making a big batch? This smaller batch only makes 1/2 cup.
-Dried parsley flakes= 2TB & 2 ¼ tsp or 41.5 ml
-Sea salt= 2 TB & 1 ⅕ tsp or 35.5 ml
-Dried ground sage= 1 TB & 1 ⅕ tsp or 21 ml
-Celery seed= 1 TB & ⅗ tsp or 18 ml
-Garlic powder= 1 TB & ⅗ tsp or 18 ml
-Dried Thyme= 1 ⅕ tsp or 6 ml
-Dried turmeric= ⅗ tsp or 3 ml
-Cayenne pepper= ⅕ tsp or 1 ml
Have you made your own dry broth before? What recipe did you use? Does anyone have any good tips on reducing the sodium content in homemade dry broth? If you haven’t made your own broth before, are you going to try my recipe? Let me know in the comments below. I love hearing from my readers. If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah. Happy cooking!