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How to Make Homemade Vegetable Bouillon
I stopped buying vegetable bouillon cubes years ago and decided just to start making my own. This recipe isn’t exactly for a cube. It’s actually a paste, but it works the same way as the cubes.
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How to use Vegetable Bouillon
You can add a teaspoon of the bouillon paste to a mug of hot water for an instant soup or add it to your soup pot if you want to skip having to chop up your onions, carrots, and celery.
The bouillon paste is quite versatile and can add a little punch of flavor to almost anything. Try adding a bit when you’re making spaghetti sauce or sautéing a chicken breast.
More Recipe Videos
Now that you know how to make Vegetable Bouillon, try these other recipes.
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How to Make Homemade Vegetable Bouillon
Ingredients
- 1 Leek, sliced white part only
- 3 Carrots, sliced
- 3 stalks Celery, sliced
- 1 bunch Parsley, chopped
- 1 cup Sun-dried tomatoes
- 2 cups Fine ground sea salt
Instructions
- Add all the vegetables to a food processor and process for approximately 1 minute, scraping down the sides halfway through the processing. The vegetables should be finely ground.
- Add the salt to the food processor along with the chopped vegetables and process for approximately 1 minute, scraping down the sides halfway through the processing.
- The final product should resemble wet sand.
- Decant approximately 1 cup into a small jar to keep in the refrigerator.
- Store the remaining 2 cups in the freezer. Transfer to the refrigerator when needed.
- To use, add 1/2 to 1 teaspoon of bouillon mixture to 8 ounces of hot water to make a vegetable broth.
Video
Notes
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Favorite Bouillon Supplies
- Duralex Stackable Clear Prep Bowls, 3.5-Inch
- Duralex Stackable Clear Prep Bowls, 4.75-Inch
- KitchenAid 14-Cup Food Processor
- Duralex Lys Stackable Clear Prep Bowls, 6.75-Inch
- Celtic Sea Salt Fine Ground, (One-16 Ounce Resealable Bag)
Favorite Kitchen Supplies
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- 2-Cup Glass Storage Jars with Lids
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Hi Mary,
I’m confused about the huge amount of salt in the bouillon. Is there a way around that?
Hi Chava,
Unfortunately, you need a lot of salt to make and preserve the bouillon. When you reuse it, you can use smaller portions in your liquid to help dilute the salt concentration, but that may also reduce the taste.
Thanks so much for your comment.
Love and God bless,
Mary