Basic Vegetable Broth Slow Cooker Recipes

BASIC VEGETABLE BROTH

Steps:

• Place all the ingredients in a large pot with 3-4 quarts of water.
• Cover and simmer about 1 hour.
• Strain.
• Variations:.
• You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
• This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
• You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
• This recipe will make about 16 cups of stock. Easily double the recipe for more.

SLOW COOKER VEGETABLE BROTH

Steps:

• Add veggies, water, peppercorns, and bay leaves to your slow cooker.
• Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
• Remove the lid from the slow cooker and let the broth cool for a bit.
• Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
• Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
• Add salt if desired.
• Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.