Slow Cooker Vegetable Broth
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Servings
10 cups
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Course
Soup, Condiments
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Cuisine
Vegan
Slow Cooker Vegetable Broth
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 10 cups water 2.5 liters
- 5-6 carrot cleaned and roughly chopped into 2-3 inch chunks
- 1 onion washed well, halved (keep peel and cleaned root in tact)
- 4-5 celery washed well and chopped into 2-3 inch chunks, stalks
- 4-5 cloves garlic cleaned, skin still in tact
- 3 bay leaves dried
- 4-5 dried shiitake mushrooms buy a big bag of them at the Chinese market for about $4-5
- 1 tsp oregano dried
- 1 tsp rosemary dried
- 1 tsp thyme dried
- thyme sprigs, fresh, tied together or in herb bag
- rosemary
- oregano
- potato even peeled potato skins, rutabaga, jicama, fennel, parsley, etc. The more veggies there are, the more flavour, optional, other flavourful harder veggies possible
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).
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