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!)
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- Multiple Batches: Make this in 2-3 batches at a time to save on prep time.
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- Celery Salt: Here's how to make Homemade Celery Salt.
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- 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.
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- 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?
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
I’ve heard of that too – haven’t done it yet!
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!
I typically just use more onion for garlic. Have you tried that?
We can’t use onions either. My husband has ulcerative colitis and onions and garlic are major triggers for him. They are in practically everything, so as you can imagine, we don’t do a lot of prepackaged products. I used to use Better than Bouillon chicken broth base (which was great), but I am newly on a vegan diet so that is out. I’m still trying to figure out a good vegetable broth substitute.
Cumin? Chives?
Thank you, I will try those.
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.
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 :).
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 :).
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?
Yes that is fine but my email might be better – wholenewmom {at} gmail {dot} com.
Sounds awesome…. needs onion powder/dried onion though! I make something very similar.
Thanks!
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.
I think that sounds great. Enjoy!
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.
Hi there. No, I don’t. I would love to. I am super busy but I will keep it in mind. I have a friend who uses that mix all the time.
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.
So what do you do with the fat then? I’m going to pressure cook some maybe today – thanks!