Vegetable Broth

• Use vegetable broth as a base for homemade soups and stews, adding depth of flavor to classic recipes like minestrone, vegetable barley soup, or lentil soup. This creates a richer, more nuanced flavor profile than using water alone.
• Substitute vegetable broth for water when cooking grains like rice, quinoa, or couscous to infuse them with a subtle vegetable flavor, elevating their taste and making them a more interesting side dish.
• Deglaze pans with vegetable broth after sautéing vegetables or proteins to scrape up flavorful browned bits (fond) and create a delicious pan sauce. This adds a layer of complexity to your dishes.
• Use vegetable broth as a braising liquid for vegetables like carrots, potatoes, or greens, allowing them to tenderize and absorb the savory flavors of the broth, resulting in incredibly flavorful and tender vegetables.
• Substitute vegetable broth for water when making sauces, such as a creamy tomato sauce or a mushroom gravy, to add extra depth and umami flavor to your culinary creations. This helps create a richer, more satisfying sauce.

• Supports hydration due to its high water content.
• Low in calories, aiding in weight management.
• Provides essential vitamins and minerals depending on the vegetables used.
• Source of electrolytes like sodium and potassium, beneficial for fluid balance.
• May aid digestion due to the presence of fiber from vegetables.
• Can be a good source of antioxidants, depending on the vegetables used.

Vegetable broth should be stored properly to maintain its quality. Unopened commercially prepared broth can typically be stored at room temperature until the expiration date on the packaging. Once opened, it must be refrigerated in an airtight container and used within 5-7 days. Homemade broth should also be refrigerated promptly after cooling. For longer storage, vegetable broth can be frozen for up to 2-3 months in an airtight container or freezer bags, leaving some headspace for expansion. Thaw in the refrigerator before using.