Basic Vegetable Broth (Slow Cooker)
photo by Izy Hossack
- Ready In:
- 6hrs 10mins
- Ingredients:
- 9
- Yields:
-
8 cups
- Serves:
- 6
ingredients
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 onions, unpeeled, chopped
- 1 large tomatoes, chopped
- 3 garlic cloves, halved
- 1⁄2 cup mixed mushrooms, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon peppercorn
- 2 bay leaves
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
-
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.