Basic Vegetable Broth (Slow Cooker)

"A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by The_Swedish_Chef photo by The_Swedish_Chef
Ready In:
6hrs 10mins
Ingredients:
9
Yields:
8 cups
Serves:
6
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ingredients

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directions

  • Place all ingredients in slow cooker with 7 cups water.
  • Cook on low heat until vegetables are tender, about 6 hours.
  • Strain into large bowl, pressing vegetables to extract liquid.
  • Let cool 30 minutes.
  • Refrigerate uncovered until cool.
  • Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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Reviews

  1. So easy to make! I roughly chopped all the veg which made prep really simple. I also included a few dried shiitake mushrooms for extra flavour.
     
  2. This makes a lovely rich-tasting broth. I used a mixture of dried mushrooms and button mushrooms. The remainder of ingredients were as listed. I love the color that the onions skins imparts to the broth (at least I think it's from the skins). Made for Crock Pot and Rice Cooker Game in KK's forum.
     
  3. This is good. I used regular mushrooms as that is what I had. I'd like to try this again with mixed mushrooms. Made for The Scandinavia Kitchen - October 2010 in KK's forum.
     
  4. I've always wanted to make stock from scratch and this sounded like such a lovely recipe to do my Maiden Voyage into that arena of cooking. I doubled the recipe, added some fresh herbs and parsnips and 8 hours later found myself with 8 cups of lip-smacking, delicious-tasting organic veggie broth! Thanks so much, Pinkie, for posting this recipe! Made for Kittencal's Scandinavian Tag Event 2010.
     
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