My Little Forkful Recipe: Veggie Broth

Written by: Janet Kibler

Veggie Broth

This broth is extremely healthy and alkalizing, so it will help balance your body’s pH levels and soothe an acidic stomach. Even better, it’s delicious, savory, and versatile!

I usually make broth on the same nights I’ve planned on making potato dishes, so I can just throw the potato peels right into the pot. But if I am in too much of a rush to make both, I freeze the potato peels until the next time I’m ready to batch broth. 


·       2 cups of fresh spinach

·       2 cups of broccoli

·       3 cups of celery (I’m allergic, so I sub in shredded cabbage)

·       2 cups of red potato skins

·       1 small zucchini, chopped

·       1 lb. fresh green beans

·       1 medium onion, chopped

·       2–4 tsp raw honey

·       1–2 tsp paprika


Combine all ingredients in a large stockpot and add 1 gallon of spring water (I actually use a bit more, just enough to cover everything). Simmer for 45–60 minutes. Remove from heat and let it cool.

Once cool, pour off most of the broth, leaving some in the pot with the cooked-down vegetables, and freeze it in 1- or 2-cup portions using any freezer-safe container or bag (I like silicon freezer bags). Frozen portions can be thawed later for making soups or as directed in other recipes.

Puree the cooked down vegetables and remaining broth using a blender/food processor or an immersion blender. If desired, add regular or plant-based milk and it becomes Cream of Vegetable soup. Season with salt and pepper to taste. Enjoy!