Slow Cooker Vegetable Broth

Name: Slow Cooker Vegetable Broth
Yield: 10 cups
Ingredients: 10 cups 2.5 L water; 5-6 carrots; 1 onion; 4-5 stalks celery; 4-5 cloves garlic; 3 dried bay leaves; 4-5 dried shiitake mushrooms; 1 tsp dried oregano; 1 tsp dried rosemary; 1 tsp dried thyme; or sprigs of fresh thyme, rosemary, and oregano tied together or put in an herb bag; Optional: any other flavourful harder veggies you have like potato

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Servings
10 cups
Course
Soup, Condiments
Cuisine
Vegan

Slow Cooker Vegetable Broth

Joseph Taylor

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

10 cups 2.5 L water
5-6 carrots cleaned and roughly chopped into 2-3 inch chunks
1 onion washed well, halved (keep peel and cleaned root in tact)
4-5 stalks celery washed well and chopped into 2-3 inch chunks
4-5 cloves garlic cleaned, skin still in tact
3 dried bay leaves
4-5 dried shiitake mushrooms buy a big bag of them at the Chinese market for about $4-5
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
or sprigs of fresh thyme, rosemary, and oregano tied together or put in an herb bag
Optional: any other flavourful harder veggies you have like potato even peeled potato skins, rutabaga, jicama, fennel, parsley, etc. The more veggies there are, the more flavour.

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Instructions

Place all ingredients in a slow cooker and set on low for 6-8 hours. Pour through a fine-mesh metal sieve (you could also add a cheesecloth to make sure you get out all of the herb bits and other grit). Store in sterilized jars or containers in the fridge for up to 1 week.

Notes

Alternatively, you can do this on the stove for about 1-2 hours: bring ingredients to a boil then cover and lower to a simmer. However, even with a lid, a lot of the liquid will boil off and you'll make less broth than you would in a slow cooker (unless you have a massive pot, which I do not).