Vegetable Broth (version 1.3)

READY IN: 8hrs 30mins
Recipe by Millereg

One of the best uses for a slow cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own veget

Top Review by mmgraff

I really loved this recipe because it worked so well with substitutes. I didnt have potato but I had a yam etc. I dint have brussell sprouts but I had cabbage. I used leftover soysauce from chinese food instead of worchester. I used some pickle juice instead of pickled beats. It was so good. Thank you.

Ingredients Nutrition


  1. Saute chopped onion in canola oil until it is well browned.
  2. Combine browned onion with remaining ingredients in a slow cooker.
  3. Cover, and cook on low for 6 to 10 hours (a longer cooking time will result in a stronger broth).
  4. Strain out and discard or compost vegetables, bay leaves and spices.
  5. Cool broth, then refrigerate for up to 5 days or freeze in small portions to use in recipes calling for 1/2 cup or 1 cup.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a