Crockpot Vegetable Broth

Crockpot Vegetable Broth

By Erin Huffstetler | 07/12/2013 | 3 Comments
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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

Prep Time:

5 mins

Cook Time:

24 hrs

Ingredients:

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)

What You Do:

Chopped Vegetables

Chop up a bunch of veggies – don’t worry about removing the stems, leaves, skins or tops. This time, I used a few carrots, a couple celery stalks, an onion, a sweet potato, a bell pepper and a handful of mushrooms. Tomatoes and greens are nice additions, if you have them. Just aim for a mix of vegetables, and your broth will have loads of flavor.

Garlic and Spices

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.

Veggies in Crockpot

Toss everything in the crockpot; and cover with water.

Broth After 24 Hours of Cooking

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 Vegetable Broth

Strain out all of the vegetables. You can do this with cheesecloth or a slotted spoon. I like to use a paint strainer bag. It’s made of finely woven mesh, so it’s more durable than cheesecloth and loads easier to clean. You can buy them for a couple bucks at the hardware store or a paint store.

Once you’ve strained your broth, transfer it to freezer-safe containers. Allow it to cool a bit. Then, stick the containers in the freezer until you need them.

Vegetable Broth from Scraps

Vegetable 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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Crockpot Vegetable Broth

Crockpot Vegetable Broth

Follow these simple steps to make vegetable broth in the crockpot. Minimal hands-on time required.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 24 hours (on low)
  • Total Time: 24 hours 5 minutes
  • Yield: Varies
  • Category: Broth
  • Method: Crockpot
  • Cuisine: Global

Ingredients:

  • 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)

Instructions:

Chop up a bunch of vegetables. Leave stems, leaves, skins and tops on.

Toss all the ingredients into a crockpot, and cover with water.

Put the lid on; and cook on low for 24 hours, or until your broth has developed a deep color and flavor.

Strain, and transfer broth to freezer-safe containers. Let it cool a bit. Then, freeze it until you need it.

Notes

Save veggies scraps in a bag in the freezer. Make broth, whenever the bag is full. Vegetable peels, onion skins, carrot tops, stems and even celery leaves can be used to make broth.

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Comments

  1. Erin I just LOVE when I receive your newsletters!!!!

    First, let me say your new digs are coming right along! When is your “move in” date? GREAT job y’all are doing!!!

    Second, your freezer looks sooo organized compared to mine! Question: when you use those plastic storage containers – dont you get freezer burn since it looks like you dont fill all the way? if not, how do you prevent burn in something like that?

    HAPPY THANKSGIVING to you and family! May many blessing be on you and yours!

  2. Thanks, Sue. I’m hoping we’ll have it fully closed in by the end of Thanksgiving week. I should have another update then. We worked on it this weekend, and got some more framing done, plus the second exterior door in.

    The plastic freezer containers that I use for broth have a fill line at the top. The extra space that you see is headspace to allow for expansion when the food freezes. I’m not a big fan of plastic, but I love these containers. They’re easy to stack in the freezer, and freezer burn has never been a problem.

  3. your recipes for broth are similar to mine We love soup in the fall and the winter so good broth is important. It’s a great way to use veggies and make sure nothing goes to waste. Love your website and Thank you for the great ideas, hints and tips! 🙂

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