Easy Delicious Vegetable Broth Powder
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This Vegetable Broth Powder is going to literally knock your socks off (or if your socks don't come off, at least you'll be truly happy). It's incredibly delicious and wholesome with none of the additives in store-bought broth cubes and packets.
Plus it makes a great All-Purpose Homemade Seasoning that tastes great everything.
It's true that this spice blend is literally one of our favorite recipes of all time. It's great as a substitute for any recipe that calls for broth but also doubles as a fantastic all-purpose seasoning.
Growing up, my mom those terrible little fake orange-colored vegetable broth powder cubes with a plethora of ingredients (including MSG and hydrolyzed stuff) that would make any health-minded person's hair stand on end.
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 still having the convenience of a mix.
One day, however, it occurred to me that I could probably make my own vegetable broth powder.
And I was right. And here it is for you to enjoy as well.
Why You'll Love This Recipe
- Great Taste: This blend is incredibly delicious.
- Simple: You only need 9 ingredients and a few minutes to make it.
- Clean Ingredients: There’s nothing but spices included. Just clean ingredients. No MSG or hydrolyzed anything. Not even any sugars or fillers.
- Allergy and Special Diet Friendly: It's naturally gluten-free, vegan, keto, grain-free, and dairy-free, and is easily made AIP as well.
- Frugal: So much cheaper than buying store-bought cubes, powders, or cartons of broth.
- Versatile: Don't have a spice on the list or don't like one of them? You can easily swap them out for something else. I'm happy to help if you need a suggestion.
- Many Uses: This recipe is not only great for using in recipes that call for broth, but it's a great seasoning to have on your table for putting on veggies, main dishes, and salads, but it makes a great popcorn seasoning recipe too! I haven't tried this yet, but it would be great on seasoned nuts!
- Saves on Storage Space: Got a small pantry? This spice blend takes up a ton less room than boxes or cans of broth.
- Environmentally friendly: No need to buy cartons or cans. And if you buy your spices in bulk, you'll save on that packaging too!
What You Will Need
- Celery Salt (see Homemade Celery Salt)
- Dried Parsley Flakes
- Garlic Powder
- Salt
- Ground Savory (use summer savory: not the winter variety. If necessary, you can substitute thyme, marjoram, or sage)
- Dried Marjoram
- Dried Thyme
- Pepper
- Turmeric
- Ground Sage
Recipe Notes and Tips
- Multiple Batches: Make this in 2-3 batches at a time to save on preparation time.
- Savory Substitutes: If you can't find savory, you can try subbing thyme or thyme plus a little rosemary. I haven't tried them but that should make a decent substitution.
- AIP: For AIP, you can make Homemade Celery Salt using celery leaves instead of seeds and omit the pepper.
- Spice Brand: Most of my spices are Frontier brand.
- Measuring Spoon Tip: Store a small measuring spoon in your container so that you are not continually washing a rewashing the same spoon as I use this mixture so often. (See my post on saving time with tools for more ideas for your spoons!)
Vegetable Broth Powder
Ingredients
- 4 tablespoons celery salt
- 4 tablespoons dried parsley flakes
- 4 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons salt
- 2 tablespoons ground savory (use summer savory — not the winter variety. If necessary, you can substitute thyme, marjoram, or sage)
- 2 teaspoons dried marjoram
- 2 teaspoons dried thyme
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon ground sage
- 2 tablespoons nutritional yeast (optional, but recommended)
Instructions
- Combine all in a small bowl. Store in glass or plastic container with a tight fitting lid. Stir or shake occasionally before use to redistribute ingredients.
- Use 1 teaspoon mix plus one cup of water to make 1 cup of broth in a recipe. You may substitute this for chicken broth/bouillon in recipes as well. 1 teaspoon is the equivalent of 1 bouillon cube.
Notes
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- Time Saving Tip: Store a small measuring spoon in your container so that you are not continually washing a rewashing the same spoon as I use this mixture so often. (See my post on saving time with tools for more ideas for your spoons!)
-
- Multiple Batches: Make this in 2-3 batches at a time to save on prep time.
-
- Celery Salt: Here's how to make Homemade Celery Salt.
-
- Savory Substitutes: If you can't find savory, you can try subbing thyme or thyme plus a little rosemary. I haven't tried it but I've read it's a decent substitution.
-
- Spice Brand: Where do I buy my spices? Most of my spices are Frontier brand.
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- AIP: For AIP, try making Homemade Celery Salt using celery leaves instead of seeds and omit the pepper.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
If you enjoy the thought of making your own seasonings, check out my posts on Chat Masala and Homemade Taco Seasoning too.
Please note that this post was originally published in 2011, but the images were reshot at a later date. Following is the original image for reference.
What spice blends have you made?
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?
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!
Does the little t stand for teaspoon?
Yes, and I just changed it to tsp. Thanks!
Can I use this on homemade ramen? 🙂
Of course – why not?
Wanted to make sure you didn’t think I thought your comment was silly – I think it sounds yummy but I am gluten free :).
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
Sorry for the delay – I am not sure it’s there anymore. Sorry about that! I hope to develop one soon.
Absolutely beautiful! I cannot wait to try this, Adrienne! Thanks so much for sharing!! xo
Oh and I will of course be sharing this via social media 🙂
Thanks ma’am!
Do you have a special spice mix for chicken soup? I don’t like using boullion or premade mixes that have msg.
Not yet – sorry!
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
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?
Amazon is notorious for botches in ingredients and such. Sorry.
We will bare with you but I don’t think I want to BEAR with you lol.
Not clear on what you are saying…..”bare with me” means undressing. I checked :).