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4.80
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5
votes
Slow Cooker Vegetable Broth
Use the following as a guideline. Feel free to mix and match the vegetables according to what you have on hand and what needs using.
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
8
cups
Calories:
17
kcal
Author:
Jessica Fisher
Cost:
$2
Ingredients
1
onion
peeled and quartered
1
cup
baby carrots
or 2 large carrots, peeled and cut into chunks
3
ribs
celery
3
mushrooms
3
cloves
garlic
other vegetable trimmings, optional
8
cups
water
1
bay leaf
4
peppercorns
1
tablespoon
salt
or more to taste
US Customary
-
Metric
Instructions
Assemble all the vegetables and trimmings in the crock of a slow cooker. Add the water, bay leaf, peppercorns, and salt.
Cover and cook 4 to 6 hours on HIGH.
Strain broth to use in recipes or freeze for later use.
To freeze: chill broth completely. Divide into 1- and 2-cup containers and freeze. Store in freezer until ready to use.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
Nutritional values are approximate and based on 1
cup broth.
Nutrition
Calories:
17
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
909
mg
|
Potassium:
125
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
2274
IU
|
Vitamin C:
2
mg
|
Calcium:
23
mg
|
Iron:
1
mg