We use a lot of store-bought soup broth to create new soups or to flavor rice or quinoa. The boxes of broth can get pretty expensive, and the bouillon paste is too salty.
About a year ago I tried my hand at making homemade vegetable soup bouillon and tried two different methods of long-term storage. We have used it all up, and now I need to make more.
Watch Me Make Bouillon
Ingredients I Used
1 1/2 onion
3 large carrots
3 celery stalks
2 small zucchini
2 potatoes
Handful of spinach
Garlic
Salt & Pepper
Parsley
How To Process
Dice up the veggies and cook them in a little oil. Cook low and slow. You need to cook it long enough to be very soft, but you want to be careful not to burn anything. I added my parsley after cooking the veggies.
Once veggies are soft, process them in a food processor or blender until smooth.
How to Store Your Bouillon
You have two options for long-term storage.
Dehydrate. Once you get your veggie mush, process it in a dehydrator, chop it into a powder, and store it in a mason jar. To use, add a heaping tsp to a cup of boiling water. If you want more or less flavor, use more or less of the powder.
Freeze. Line a small baking pan with parchment paper and then add the vegetable mush to the pan to make it about 1/2 inch thick. Freeze, cut into squares that are about 2"x2". Individually wrap each square in parchment paper, and store them all in an airtight container in the freezer. To use, add one square of bouillon to a cup of boiling water.
My Preference
The first time I made bouillon, I tried both methods of storing the bouillon. Both worked just fine, but in the end, I prefer using the dehydrated bouillon because I can easily use a little more or a little less depending on how much flavor I'm looking for. Do whichever you like!
Variations
Other veggie options include parsnips, rutabaga, butternut squash, tomato paste, sundried tomatoes, basil, and fresh thyme.
Warnings
Avoid cruciferous vegetables (broccoli, cauliflower, cabbage, Brussels sprouts, etc.), as they can make the bouillon bitter and odd-smelling.
If you want tomato flavor, I recommend tomato paste over fresh tomatoes simply because fresh tomatoes have such a high water content.
Shop The Post
Below are a few links to some of my favorite kitchen tools used to make this. (As an Amazon Associate, I earn from qualifying purchases at no additional cost to you)
Dehydrator: https://amzn.to/3M8n65p
Enamel Coated Cast Iron Soup Pot: https://amzn.to/3DQTxB0
Less expensive soup pot option: https://amzn.to/4aFW6Fy
Food processor (my model is no longer available): https://amzn.to/3s0nD29
Veggie Peeler: https://amzn.to/3JMQsW1
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