Roasted Vegetable Broth (Crock Pot/Slow Cooker)
- Ready In:
- 10hrs
- Ingredients:
- 18
- Yields:
-
20 cups
- Serves:
- 20
ingredients
- 180 ounces filtered water
- 3 small leeks, sliced (divided)
- 2 large sweet onions, diced
- 3 carrots, diced
- 3 parsnips, diced
- 2 celery ribs, diced
- 2 tablespoons celery leaves, chopped
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 1 summer squash, diced
- 5 plum tomatoes, halved
- 1⁄4 cup port wine
- 2 tablespoons olive oil (divided)
- 2 tablespoons McCormick's salt-free all-purpose seasoning
- 2 cloves roasted garlic, chopped
- 2 bay leaves
- 1⁄2 teaspoon salt
directions
- Preheat oven to 400 degrees.
- Cut leeks in half lengthwise, and then into 1/2" slices. Rinse in water a few times to remove embedded sand and dirt. Spin dry if possible.
- Cut onions, parsnips and carrots into 1/2" dice and toss with half of the leeks in 1 tablespoon of oil. (I like to massage in a ziplock bag.).
- Spread these on a baking sheet or stoneware pan and roast for 40 minutes. Toss a few times to ensure even browning.
- Meanwhile, cut peppers, celery and squash into 1/2" dice.
- Heat 1 TBSP oil over med heat in Dutch oven, and sauté peppers, celery and squash with remaining leeks for approx 10 minutes. **Sprinkle with 1/2 tsp salt to sweat vegetables. Add spices and celery leaves after 5 minutes.
- Stir in 1/4 cup port wine and stir to evaporate, increase heat a bit if necessary. Scrape pan.
- Remove from heat and stir in 2 cloves chopped roasted garlic.
- After 40 minutes, remove vegetables from oven and add to sautéed vegetables. Stir to incorporate.
- Increase oven heat to broil.
- Broil tomatoes at 8" from heat for a few minutes to blacken skin.
- Divide vegetables and bay leaves between two crock pots.
- Add approximately 180 ounces or 1.5 gallons of water to fill crock pots.
- Cook on low for 8-10 hours.
- Usually, I will strain broth though cheesecloth and freeze.
- Sometimes I mill the vegetables and add back to broth for a thicker stock.
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RECIPE SUBMITTED BY
Michelle Minicucci
Kirtland, OH
I joined Recipezaar, because guess why - I can't cook!! I look for recipes often on the "magic box" and I haven't found a site yet to compare with the 'Zaar. Everyone seems to get along like a family here and I feel comfortable trying everyone's unique recipes and looking for tips on how to do the actual cooking thing. I am trying to learn from you all. I don't have that bone or gland in my body that helps decide what flavor is missing from a dish. I usually have a question mark over my head when preparing my meals.