Slow Cooker Veggie Broth

Veggie broth adds an incredible depth of flavor to casseroles, rice, and grains. The deep richness is an unexpected and tasty surprise.

Yield: 6 Quarts

Author: Foodie On The Fly

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Slow Cooker Veggie Broth

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

Ingredients

• 3 pounds fresh veggies - a combination of carrots, onions, and celery
• 12 cups water
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 1/2 tsp kosher salt

Instructions

1. Add veggies, water, peppercorns, and bay leaves to your slow cooker.
2. Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
3. Remove the lid from the slow cooker and let the broth cool a bit.
4. Using a wooden spoon gently press the veggies in the slow cooker to release a little more flavor.
5. Place a colander in a large bowl and carefully pour the veggie mixture into the colander. Remove the colander and discard the cooked veggies.
6. Place a fine-mesh sieve over another bowl and pour the broth over the sieve to strain out the last bit of sediment.
7. Salt and pepper if needed.
8. Keep refrigerated in an airtight container for up to 5 days, or you can freeze for later use. Freezer bags are the easiest to store. To thaw, pull a bag out of the freezer and leave it in the fridge 12-24 hours before using.

Notes:

You can add some parsley or a few other fresh herb scraps, but I suggest using them sparingly as they can really alter the flavor of your broth.

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