Vegetable Broth Mix

Skip the store-bought bouillon cubes loaded with mystery ingredients. This homemade vegetable broth mix blends ten dried herbs and spices into a versatile powder you can stir into hot water anytime you need a quick broth.

Celery salt and garlic powder form the savory backbone, while thyme, marjoram, sage, and summer savory round out the herbal depth. A teaspoon of turmeric adds a warm golden color that makes the broth look as good as it tastes. Black pepper brings just enough heat to keep things interesting.

The mix settles in the jar, so give it a good shake or stir before each use. Heavier powders like garlic and celery salt sink to the bottom while the lighter parsley flakes float up. Without remixing, your first cup will taste completely different from your last.

Pro Tips

• Start with one teaspoon per cup of hot water and adjust to taste. The mix is salty, so go easy until you know your preference.
• Store in an airtight jar in a cool, dark spot. The herbs stay potent for about 3-4 months.
• Use it beyond broth. Sprinkle it into rice cooking water, soups, stews, gravies, or over roasted vegetables for instant seasoning.

Variations

• Reduce or skip the salt if you’re watching sodium. The herbs carry plenty of flavor on their own.
• Add dried onion flakes for a more rounded, onion-forward broth base.
• Stir in a pinch of smoked paprika for a broth with a deeper, slightly smoky character.