Vegetable Broth Mix Recipe | All-Purpose Seasoning

Need a substitute for chicken or beef broth?  Or a great all purpose seasoning?  This is it!  This Vegetable Broth Mix is a great substitute for chicken or beef broth in soups or stews, and it doubles as a fabulous All Purpose Seasoning.

I love making my own homemade seasonings. By making your own celery salt, curry powder, taco seasoning, and more, you can be in control of the ingredients you use while you save money over buying pre-mixed containers at the store.

While I am quite the fan of stock and just made homemade turkey stock a few weeks ago, I am trying to be balanced and I do not always have time to make stock, nor can I justify the expense of purchasing boxed stock all the time.  However, I am considering it. This is one area of my family’s menu planning where I am still sorting out what to do.

This is, instead, a recipe for your own vegetable broth mix.

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In my mother’s pantry there were those terrible little fake orange colored vegetable broth cubes with a plethora of ingredients (including MSG and hydrolyzed lot of stuff) that would make any self-respecting person-in-search-of-a-healthier-lifestyle’s hair stand on end.

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When we moved to Michigan I started purchasing organic vegetable broth cubes and powders by the case in order to save a bit of money while keeping the convenience of the mix.

One day, however, it occurred to me that I could probably make my own broth.  In fact, this is how my brain usually works.  I look at a food or personal care item and wonder if there might be a way that I could make it myself.  Sometimes I am right and I find a great new project.  Sometimes I am able to make something myself, but it isn’t worth the time or money.  Sometimes I’m just stuck with what I can buy.

The vegetable broth mix attempt was a winner, though I must say that I have another idea in mind to make it better and healthier, but it will be awhile before I try it.  I will be sure to share the results once I do.

I spent some time and tried a few recipes until I found one that I really liked on cdkitchen.com.  It has been in my pantry ever since and I recommend that you put it in yours as well.

You can use this mix not only to make vegetable broth, but also as an all-purpose seasoning.  I love it on vegetables, meats, basically anything savory…even on popcorn!

If you would prefer to buy bone broth, here is a great place to but it.

Need a substitute for chicken or beef broth?  Or a great all purpose seasoning?  This is it!  This Vegetable Broth Mix is a great substitute for chicken or beef broth in soups or stews, and it doubles as a fabulous All Purpose Seasoning.

Homemade Vegetable Boullion Mix

I really prefer to make my own seasonings whenever I can.  It allows flexibility and control over the ingredient proportions but also has you keeping fewer raw ingredients in your pantry.

You’ll also use your spices up more quickly, so they’re less likely to go stale.

You can also take advantage of bulk discounts by purchasing your spices in larger quantities, knowing that you will be using them up more quickly.  Read my post on Homemade Seasoning Blends to find out more.

If you enjoy the thought of making your own seasonings, check out my posts on Chat Masala and Homemade Taco Seasoning too.

Do you have a favorite spice you would like me to create recipe for or a recipe that you would like to share?
 

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  1. We will bare with you but I don’t think I want to BEAR with you lol.

  2. I clicked the link to check out the balsamic vinegar. The heading says it is 10 years old but the text says 1 year. Interesting ‘typo’ don’t you think?

  3. Oops, must have been checking out links and somehow ended up commenting on this post. Previous comment stands but not relevant to this post :))
    Paula

  4. Do you have a special spice mix for chicken soup? I don’t like using boullion or premade mixes that have msg.

  5. Absolutely beautiful! I cannot wait to try this, Adrienne! Thanks so much for sharing!! xo

  6. I would certainly like a specific “beef broth” recipe that you liked at CD Kitchen site. There is a multiple combination of choices for soups and broths there. I searched for beef broth recipe and came up with no responses. So please – guide me to the specific link that you refer to above. Thank you

  7. Can I use this on homemade ramen? :)

  8. Does the little t stand for teaspoon?

  9. Heidi Horan says:

    Last winter, I went on a broth making binge, to discover how to make the best broth for French onion soup. You need sliced marrow bones to make the best. Most butchers keep them and will slice them for you. Julia Child said that a stock made with beef bones wasn’t rich enough, and to add chicken, sometimes veal. I settled on beef marrow bones, turkey necks and pork neck bones. They need to be roasted first, to bring out the flavor, and I season them before I roast them until nice and brown. Then, the secret is to pressure cook them, with 2 Tbsp organic apple cider vinegar, to leach out the calcium, magnesium and other minerals. Then I add more water, to cover, and cook on top of the stove for 24 hours, with bay leaves and peppercorns. Strain, refrigerate, take off the fat and it is the best broth ever, really rich and full-bodied.

    I just realized that you were probably asking about a beef mix. Oops. However, after typing all of that on my phone, I am going to post it.

    • So you’re saying you need to add chicken or veal bones to make the best broth? And do you roast all of your bones first? Have you used a slow cooker at all? No worries. We are making a ton of broth too so this is very welcome!

  10. Heidi Horan says:

    Julia Child said chicken and veal. I fudged and used turkey necks and pork neck bones. If I had access to chicken feet, I would use those too. Lots of collagen. The turkey and pork bones give it an incredibly rich flavor. I roast them all together, sometimes with onions and garlic. The roasting is what gives it the incredibly rich flavor.The pressure cooker really pulls out the calcium and the minerals fast…vinegar is a must. If I am making a lot, I use one of those table top roasters, set on low. The restaurant that started the bone broth craze in Manhattan cooks it for 48 hours. Pressure cooker cuts down that time. I drink it with a little tomato juice or V8, and a dash of hot sauce.

    • How interesting. So the concept is that there is more collagen in the chicken and veal than the beef? We had a Chinese friend who said he wanted to start a chicken feet exporting business in the US – good idea, huh? I guess I will try the pressure cooker if you are saying that they pull more stuff out. But we try to do slow cooker broth and cook the bones 3 times. I like having the broth warm all the time – what do you do about that? I dislike having the broth get cold, you know?

  11. Heidi Horan says:

    The marrow gives it taste but the collagen is in the knuckles and cartilage. Lots of it in the neckbones. I travel a lot, so I’m not able tohave it sitting around, staying warm, when I make it. However, I put it in the fridge, to get the fat off of it (the pork neck bones are pretty fatty), then I warm it back up, strain it, then freeze it in silicone muffin cups. I pop them out, put them in ziplok bags and pop them back in the freezer. That way, I always have broth ready for anything. I throw them in with veggies, for flavor, drink it, make soup with it. I make roasters full of it. When I pressure cook it, with 2 Tbsp of vinegar, the bones come out honeycombed, so much of the mineral content has been removed. I’ve never had them like that, even after cooking for 3 days.

  12. Ferryboat George says:

    Do you have a vegetarian chicken seasoning spice mix like Bill’s Best, Chiknish Seasoning? or could you make one? I love your vegetable broth mix and have used it on all kinds of recipes.

  13. Thanks for sharing this recipe. Could you recommend an alternative without Savory? It is not available in my country. Also, if possible, a recipe without salt — and therefore without sodium — would be even better. Thank you anyway and good luck with your blog :)

    • Hi there. I just updated the post w/ substitutions. As for the salt, I would just do what you can. I personally think that using a natural salt is typically fine for most people but you should consult w/ your physician about that. Thanks and hope you enjoy it!

      • Thank you very much, Adrienne. I will definitely try your recipe out. Since you have suggested replacing Savory with either thyme, marjoram or sage, and these herbs already appear in the recipe, I wonder if replacing Savory with a mix of all such herbs in equal parts would make for a more balanced flavour. What do you think?

        I realize that I was being overly concerned with the salt. After all, it seems that, salt will amount to one third or less in volume in the end product.

  14. Sounds awesome…. needs onion powder/dried onion though! I make something very similar.

  15. I have a fabulous recipe for rhubarb/berry cobbler. Made it up for allergic son. Gluten free. Egg free. How do I share it with you? Here?

  16. My mom is on a very low sodium diet. She couldn’t find a low sodium veg bullion. I found this recipe on Pinterest. I made it as written except for leaving out the salts. She loves it! I use the same mix for my family and add salt to the dish as needed. I made a chicken and grilled corn soup last night. This was the only seasoning I used in it. My 16 year old son asked what the spice was and said it was really good! He never says anything like that!! So my Mom, my son and I thank you for sharing this!!

    • Lovely – thanks for sharing and so glad she enjoys it! I have heard that natural salts are not an issue for some / many regarding sodium but please check w/ your doctor :).

  17. Is it possible that you meant 4 T of celery powder and then 6 tsp of salt??? I made this and cut the salt to 5 tsp. It was WAY salty. I use sea salt, which has a less salty flavor than table salt.

    • No, sorry that’s the recipe but of course you can change it as you wish. We really enjoy salt and I haven’t had anyone complain about it until now. Hope you like it otherwise :).

  18. You mentioned buying the organic vegetable seasoning to avoid msg and hydrolized ” stuff”. However when I looked at the description on the link it says the veggies are hydrolized. Hydrolized vegetable protein is still msg. Water plus high heat plus protein is how msg is produced. Just an FYI to anyone who is sensitive to msg.

    • Hi there. I think you might be mistaken — the link talks about it being free of those things. By the way, are you concerned about free glutamic acid rather than true MSG? I have done quite a bit of research into that. That’s why I’m asking. Take care.

  19. Thank you for posting this! We can’t eat onions or garlic in our house, so every commercial broth I’ve seen is off limits. I save my scrap veggies to use for stock, but I also like the idea of the spices because I can store it to have for when you need broth at the last minute. If I get a spice grinder, I will probably grind it though, because my spices are all different sizes and weights, so it is difficult to get everything evenly distributed. I do have one question, do you have a substitute for garlic? I left it out and added some ground fennel and celery flakes for a little extra flavor. It worked okay, but garlic gives so much flavor that I am missing it a little. Any ideas you have are appreciated!

  20. I have been reading a lot about bone broth recently I have yet to try it myself but I did see on one side where you could take your bone broth once you are satisfied with it remove all the bones and anyAromatic items you put in And basically boil it down and reduce it until it is a thick gel spread evenly on parchment paper and put in the dehydrator until it becomes hard and then run it through a food processor to break it up finely And then reconstitute with boiling hot water to taste

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