It’s that time of year when the vegetables start to pile up on the counter faster than you can use them. Make a batch of vegetable broth, and reclaim some of your counter space. This crockpot recipe requires less than 15 minutes of hands on time.
Crockpot Vegetable Broth
- Vegetables: carrots, celery, onions, potatoes, tomatoes, broccoli, mushrooms – whatever you have on hand
- Spices: (2) cloves garlic, (2) bay leaves and 7-8 peppercorns
- Salt (optional)
Chop up a bunch of veggies – don’t worry about removing the stems, leaves, skins or tops. I used a few carrots, a couple celery stalks, an onion, a potato, a handful of turnips and a bunch of kale. Tomatoes, broccoli and mushrooms are nice additions, if you have them. Just aim for a mix of vegetables, and your broth will have loads of flavor.
Grab a few cloves of garlic, a couple bay leaves and 7-8 peppercorns to flavor your broth. If you don’t have these things on hand, improvise with what you do have. Broth-making isn’t an exact science.
Toss everything in the crockpot; and cover with water.
Then, Pop the lid on your crockpot; and cook on low for 24 hours, or until you’re happy with the color and flavor of your broth. This is the time to add salt, if you want to use it.
Strain out all of the vegetables, and transfer your finished broth to freezer-safe containers. Allow the broth to cool a bit. Then, stick the containers in the freezer until you need them.
Vegetable Broth from Scraps
Start saving your vegetable scraps. Vegetable peels, onion skins, carrot tops, stems, celery leaves – they can all be used to make vegetable broth. Just keep them in a container in your freezer, and make a batch of broth whenever it gets full.
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