Slow Cooker Vegetable Broth Recipe

Slow Cooker Vegetable BrothOne of the basic recipes I make regularly is vegetable broth. I prefer the flavor of homemade broth, and it’s a good way to clean out the produce drawer. Today I made the most basic vegetable broth by slow cooking onion, celery, carrot, garlic and seasonings. Usually I add fresh tomato to the mix…when it’s not the dead of winter. Thankfully, it’s nearly impossible to mess up when making veggie broth. Consider this broth recipe a base, and play around with the ingredients you have on hand.

Slow Cooker Vegetable Broth Recipe
1 medium or large white or yellow onion, peeled and cut-up
1 organic celery heart or about 6 stalks celery, trimmed and cut into chunks
4 big organic carrots, peeled and cut into chunks
4 big cloves garlic, peeled and thickly sliced
2 bay leaves
2 teaspoons sea salt (I use Celtic sea salt)
1 teaspoon whole black peppercorns
1/8 teaspoon dried thyme or a few fresh thyme sprigs
6 cups fresh cold water

Add all ingredients to a 4-quart slow cooker. Cover and cook on HIGH heat setting for 4 hours. Cool slightly. Strain mixture; discard solids. Makes about 6 cups vegetable broth.

Soup recipes around the web:
Simple Veggie Lentil Soup from Food Fitness Fresh Air
Moroccan Spiced Carrot Soup from Reclaiming Yesterday
Hearty Fresh Vegetable Soup from Eating Clean Recipes
Vegan Pumpkin Soup

2 thoughts on “Slow Cooker Vegetable Broth Recipe”

    1. Hi Jim- If you put the broth right in the fridge, it should last 3 to 5 days. I have never canned vegetable broth. If you want to keep it longer, you might try freezing it.

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