Vegetable Broth (Crock Pot/Slow Cooker)
Ready In: 9 hrs 45 mins
Serves: 20
Yields: 20 cups
Ingredients
- 180 ounces water
- 2 tablespoons olive oil
- 2 large vidalia onions, diced
- 1 large white onion, diced
- 3 small leeks, sliced
- 3 celery ribs, sliced
- 3 carrots, sliced, divided
- 4 minced garlic cloves
- 1⁄2 teaspoon salt
- 2 tablespoons celery leaves
- 2 tablespoons McCormick's salt-free all-purpose seasoning
- 1 teaspoon ground pepper
- 1⁄4 cup vermouth
- 3 parsnips, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 2 small zucchini, sliced thin
- 1⁄2 cup parsley, chopped
- 1 (15 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 3 bay leaves
Directions
- Slice leeks lengthwise and cut into 1/2" slices. Rinse in cold water and separate layers to remove any dirt or debris. Spin dry if possible or dab with paper towel.
- Dice onions and slice celery and carrots reserving 1/2 cup carrots.
- Heat 2 TBSP olive oil over medium heat in Dutch oven and add onions, leeks, celery, carrots, and 4 cloves minced garlic. Sprinkle 1/2 tsp salt on vegetables to induce sweating, and stir occasionally for 10 minutes. **Add seasoning, pepper and celery leaves after 5 minutes.
- After 10 minutes, increase heat and add 1/4 cup dry Vermouth to pot. Stir until evaporated. Remove from heat.
- Add reserved carrots to the pot, chopped parsnips, peppers, zucchini, parsley, and can of tomatoes with juice. Stir to blend well.
- Divide vegetables between large and small crock pots.
- Add two tbsp tomato paste and two bay leaves to large crock and one tbsp tomato paste and 1 bay leaf to small crock pot.
- Fill pots with approx 180 ounces or 1.5 gallons of water.
- Cook on low for 8-10 hours.
- I strain through cheesecloth and freeze in 1 cup servings. I use it in almost everything!
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