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.

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.

By the way, many of the following links are affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

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  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!

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?

Healthy Living Information You Can Trust

Delicious recipes and nutritious knowledge delivered fresh to your inbox.


    Speak Your Mind


  1. 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.

  2. 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.

  3. 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.