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
What You Do:
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.
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. 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
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.
- 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 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.
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.