Vegetable Broth

Store opened cartons in the refrigerator. Unopened shelf-stable cartons can be kept in the pantry until the date on the package. Freeze in ice cube trays or measured portions for easy use.

Values vary significantly by brand and preparation method. Homemade versions typically contain less sodium than commercial products.

Use vegetable broth to cook grains like rice, quinoa, or couscous for added flavor

Reduce broth by half on the stovetop to create a more concentrated flavor base

Make your own by saving vegetable scraps (onion skins, carrot peels, celery tops) in the freezer until you have enough to simmer

Add a splash to deglaze pans when sautéing or making pan sauces

Using broth straight from the carton without tasting first—salt levels vary widely by brand

Boiling broth rapidly instead of simmering, which can make it cloudy and bitter

Forgetting to adjust seasoning in recipes when switching from homemade to store-bought broth