HOW TO MAKE A SIMPLE MIREPOIX (CLASSIC VEGETABLE BROTH)

Store-bought vegetable broth cartons are a wonderful convenience to keep in the pantry, but making your own at home is a great alternative when fresh ingredients are abundant and affordable. There are times when a packed broth is exactly what fits a busy schedule best, but when fresh produce is highly accessible, simmered scratch-made stock is a simple, budget-friendly way to make the most of basic ingredients. All it takes is three kitchen staples, water, and a little bit of time on the stove.

In the culinary world, the combination of carrots, onions, and celery is called a mirepoix. When simmered gently together, they create a beautifully clear, golden broth that acts as a clean, flavor-packed canvas. It’s the exact homemade stock I rely on to swap out the dairy milk when making a silky Vegan Velouté, and it works beautifully as a comforting base for rustic vegetable soups or grain bowls.

COOK & PREP TIME

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

INGREDIENTS

Onions: 2 medium (yellow or white, roughly chopped)
Carrots: 2 large (roughly chopped)
Celery: 3 large stalks (roughly chopped, leaves included)
Water: 6 cups
Optional Aromatics: 1 or 2 dried bay leaves and a few whole black peppercorns

STEPS

Prep your Vegetables: Give your carrots, celery, and onions a thorough wash. There is no need to be meticulous or peel the carrots—just give them a rough, uniform chop so they release their natural sugars evenly into the water.
Bring to a Simmer: Place all your chopped vegetables into a standard stockpot and pour in the 6 cups of water. If you want a tiny bit of extra depth, toss in your bay leaves and whole peppercorns now. Turn the heat up to medium-high until the water just reaches a boil, then immediately drop the heat down to low.
Gently Extract the Flavors: Let the pot simmer uncovered for about 45 minutes. Your kitchen will start to smell incredibly cozy as the liquid reduces slightly and turns a beautiful light amber color.
Strain and Store: Turn off the heat. Set a fine-mesh strainer or colander over a large heat-safe bowl and carefully pour the contents of the pot through it. Press down gently on the vegetables with a spoon to catch every last drop of flavorful liquid, then discard the spent solids. Let your clear mirepoix broth cool completely before transferring it to your storage containers.

FREEZING AND REHEATING INSTRUCTIONS

To Freeze: Divide your completely cooled broth into airtight, freezer-safe containers or heavy-duty freezer bags. If you use rigid containers, leave about an inch of headspace at the top because liquid expands as it freezes. Label with the date; your broth will keep beautifully in the freezer for up to 3 months.
To Reheat: For the best texture and flavor, transfer your frozen broth container to the refrigerator the night before to let it thaw safely. When you are ready to use it, pour the thawed broth into a standard small pan and bring it to a gentle simmer over medium heat. If you need it immediately for a recipe and forgot to thaw it ahead of time, you can place the frozen block of broth directly into a pot with a tiny splash of water on low heat, covering it with a lid until it melts back down completely.