Homemade Vegetable Bouillon

I posted here on how to make your own vegetable stock.  But, I know what you are thinking – that is so much work!

However, homemade vegetable bouillon is so easy, and will keep in your fridge forever!  And I mean, up to a year (or more!).  The best part of this recipe is that you can add in whatever vegetables you want, to make it the flavor you would like, or what you have on hand!

Homemade Vegetable Bouillon

Adapted from In Jennie’s Kitchen and 101 Cookbooks

Print this recipe!

2 carrots, peeled, chopped

3 stalks celery, washed, chopped

4 cloves garlic, peeled and smashed

1 large onion, chopped

1 leek, the top green part cut off, washed and chopped

1/2 cup flat leaf parsley, leaves and stems

1 cup mushrooms, washed, stems and caps

8 ounces kosher salt

Place all ingredients in the food processor, and process until everything is combined.

I had a couple mushrooms that I had to keep pushing down into the mixture to make sure they were chopped up. 

Store in a glass jar in the fridge with a tight fitting lid.

When you want to make some broth, add 1 tsp bouillon to 1 cup hot water.

This smells amazing, just like all the veggies in it!  You can adjust the seasoning to your taste – if you want it a little stronger, add more bouillon.  Just let the mix sit for a few days after making it – before you use it.  This will allow the flavors to meld together and be amazing!

There is a lot of salt in there, but it really acts to preserve the veggies, and keep it fresh.  I have heard of people keeping this in their fridge from 8 months up to 3 years!  No more store bought bouillon for me!