Slow Cooker Vegetable Broth
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Slow Cooker Vegetable Broth
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Rich, homemade slow cooker vegetable broth: simple, versatile, and packed with fresh herb flavor. Perfect for soups or sipping!
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Ingredients
- 1 onion
- 2 carrots
- 3 celery ribs
- 4 garlic cloves
- 8-10 cups water
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- fresh thyme
- fresh Rosemary
- fresh parsley
Instructions
- Wash all of the vegetables and roughly chop. The peels and roots can be used too if you like.
- To create the bouquet garni, spread out a 6-8” square of cheesecloth. If the cheesecloth is thin, use a double layer. In the center, lay the bay leaf, a few parsley stems, and 2-3” sprigs of rosemary and thyme. Fold up the corners and sides of the cheesecloth to create a sachet and tie off tightly with a 6” piece of kitchen twine.
- Place all vegetables, the sachet, salt, and peppercorns in a 4-6 quart slow cooker. Pour in 8-10 cups of water.
- Cover and cook on high for 4-6 hours or low 8-10 hours until the vegetables are tender and the broth has taken on a golden color.
- To strain the broth, place a colander or large mesh strainer over a larger bowl and line the strainer with cheesecloth. Using a ladle, pour scoopfuls over the cheesecloth, so it catches all large ingredients, and the liquid drains into the bowl. Empty the strainer as often as needed. Do not strain the broth by lifting the crock and pouring it into a strainer because the crock will be very heavy, unbalanced, and extremely hot.
- If not using the broth right away, allow the broth to cool and then store in the refrigerator or freezer.
Equipments used:
Notes
- STORAGE
- Store vegetable broth in an airtight container in the refrigerator for up to 5 days.
- Broth can also be stored in the freezer for 2-3 months. Placing the broth in bags and freezing them flat is the easiest storage method. Be sure to leave room in the container for expansion as the broth freezes. Thaw overnight in the fridge.
- TIPS
- The longer you cook the broth, the deeper the flavor and color will be.
- Avoid using starchy vegetables such as potatoes because they will cloud and thicken the broth.
- Some vegetables like broccoli, radishes, and bitter greens can overwhelm the delicate flavor.
- Be careful with ingredients that will affect the color like beets and red onions.
- It’s not necessary to peel the vegetables. Some, such as onion skins and roots, help to add color to the broth.
- It’s important to use kitchen twine or butcher’s twine which is made specifically for food use.
- Store vegetable broth in an airtight container in the refrigerator for up to 5 days.
- Broth can also be stored in the freezer for 2-3 months. Placing the broth in bags and freezing them flat is the easiest storage method. Be sure to leave room in the container for expansion as the broth freezes. Thaw overnight in the fridge.
- The longer you cook the broth, the deeper the flavor and color will be.
- Avoid using starchy vegetables such as potatoes because they will cloud and thicken the broth.
- Some vegetables like broccoli, radishes, and bitter greens can overwhelm the delicate flavor.
- Be careful with ingredients that will affect the color like beets and red onions.
- It’s not necessary to peel the vegetables. Some, such as onion skins and roots, help to add color to the broth.
- It’s important to use kitchen twine or butcher’s twine which is made specifically for food use.
Nutrition Information
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Calories
12kcal
(1%)
Carbohydrates
3g
(1%)
Protein
0.4g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.02g
Monounsaturated Fat
0.01g
Sodium
252mg
(11%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2047IU
(41%)
Vitamin C
2mg
(2%)
Calcium
17mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 252mg | 11% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2047IU | 41% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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