Name: Vegetable Broth
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 3 pounds vegetables (frozen scraps or fresh veggies (a combination of carrots, onions, and celery).); 12 cups water; 1-2 pieces bay leaves; 1 teaspoon whole black peppercorns; 1.5 teaspoons kosher salt; 6 quarts or larger slow cooker

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The heartwarming aroma of homemade broth wafting through your kitchen is one of the simple pleasures that can instantly brighten your day. When I think about nourishing myself and my loved ones, Vegetable Broth comes to mind as a go-to recipe that embodies comfort and warmth. It’s not just a base for soups and stews; it’s a versatile elixir for any dish. I remember the first time I tried my hand at making it in the slow cooker. I was amazed at how a few humble ingredients could transform into something so rich and flavorful. The slow cooker does all the hard work while I go about my day, allowing me to savor that anticipation of a delicious meal waiting for me at the end of it.

Recipe Snapshot

Total Time:
8 hr 10 mins

Prep Time:
10 mins

Cook Time:
480 mins

Difficulty:
Hard

Calories:
50 kcal

Protein:
2 g

Diet:
Keto, Paleo, Whole30

Fat:
0 g

Tools Used:
Slow Cooker

Why This Vegetable Broth Is a Winner

Convenience of Slow Cooking

There’s something incredibly convenient about using a slow cooker. You can simply toss in all your ingredients in the morning, set it, and forget it! By the time dinner rolls around, you’re greeted with a beautifully fragrant broth that’s ready to enhance a myriad of dishes. This ease makes Vegetable Broth a staple in my kitchen!

Health Benefits

Making your own broth allows you to control the ingredients, ensuring you’re nourishing your body with wholesome, natural flavors. Rich in vitamins and minerals from the fresh vegetables, Vegetable Broth is not only comforting but also healthy. You can sip it on its own or use it as a base in soups and risottos, knowing you’ve created something beneficial for your body.

Customizable to Your Taste

One of the things I love most about Vegetable Broth is its flexibility. You can use whatever vegetables you have on hand, making it an ideal way to reduce waste. Feel free to experiment with different herbs and spices to create your own unique flavor profile. Whether you prefer a more robust taste or something lighter, the choice is yours!

Perfect for Meal Prep

Batch cooking Vegetable Broth is a fantastic way to set yourself up for success during busy weeks. You can store it in the refrigerator for several days or freeze it in portions for later use. Having a homemade broth ready means you can whip up delicious meals in no time, making it a great resource for workweek lunches or cozy dinners at home.

Kid-Friendly

Even picky eaters can enjoy Vegetable Broth! The subtle flavors of well-cooked vegetables make it approachable for kids. Plus, as they help you prepare it, they might just start to develop a love for cooking and healthy eating. It’s a wonderful way to encourage them to try new flavors.

Cost-Effective

Making broth at home is significantly cheaper than purchasing store-bought options. You can utilize vegetable scraps and leftover produce that might otherwise go to waste. This not only saves you money but also makes your cooking more sustainable. You get to enjoy a rich, flavorful broth without breaking the bank!

Ingredients Required for Vegetable Broth

The ingredients for Vegetable Broth are genuinely what make it shine. While you can use any combination of vegetables, a classic blend includes aromatic staples that work brilliantly together. Each ingredient brings its own unique flavor and nutritional benefits, creating a rich and satisfying broth that can enhance any dish.

3 pounds vegetables (frozen scraps or fresh veggies) – Use a mix of carrots, onions, and celery for a classic flavor profile. You can even add fresh herb scraps sparingly for added depth.
12 cups water – This is the base that will carry all those delicious flavors.

1-2 bay leaves – These leaves infuse a subtle earthiness, enhancing the overall taste.
1 teaspoon whole black peppercorns – A touch of spice that adds warmth.
1 1/2 teaspoons kosher salt – Season to taste to complement the other ingredients.

6 quart or larger slow cooker – Essential for making this broth effortlessly.

How to Assemble Vegetable Broth

Making Vegetable Broth is as straightforward as it is rewarding. You’ll find that following these steps brings a sense of accomplishment and satisfaction. Let’s dive into the process and see how easy it is to create this nourishing broth.

Add the vegetables, water, peppercorns, and bay leaves to your slow cooker. Make sure the vegetables are roughly chopped, so they release their flavors thoroughly during cooking.

Cover the slow cooker and set it on low for 8 to 10 hours or high for 4 to 5 hours. As you do this, you’ll notice the broth turning a beautiful golden hue, and the aroma filling your kitchen.
Once the cooking time is up, carefully remove the lid. Let the broth cool for a bit before you proceed.
Using a wooden spoon, gently press on the vegetables in the slow cooker to release a little more flavor. You’ll want to get all that goodness out!

Grab a large bowl and set a colander over the top. Position yourself near the sink for easy pouring. Carefully pour the mixture into the colander, discarding the cooked vegetables.
Next, set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out any remaining sediment.
Add additional salt to taste if desired. Give it a good stir to incorporate.

This broth keeps refrigerated in an airtight container for about 5 days. You can also freeze it for later use. I recommend using freezer bags for easy storage.
To thaw, pull it out of the freezer and place it in the fridge 12 to 24 hours ahead of time. It’s that simple!

Things Worth Knowing

Cooking Time Matters: The longer you cook the broth, the richer the flavor will be. Allowing it to simmer for the full duration is crucial.

Flavor Development: Experiment with different vegetables and herbs to create unique flavors tailored to your taste preferences.
Straining is Key: Properly straining the broth is essential for achieving a clear and clean final product.
Storage Tips: Make sure to store the broth in airtight containers to preserve its freshness and flavor.

Customization Ideas

There are endless ways to customize your Vegetable Broth to fit your taste or dietary preferences. Here are some ideas to inspire your creativity in the kitchen.

Storage: Store any leftover broth in glass jars or freezer bags for easy access later on!
Freezing: You can freeze broth in ice cube trays for quick additions to sauces and dishes.

Pairing: Serve with crusty bread for a satisfying meal, or use as a base for risottos and soups.
Herbs & Spices: Feel free to experiment with different herbs such as thyme, rosemary, or even a splash of lemon juice for brightness.
Vegetable Variety: Try adding different root vegetables like parsnips or turnips for an earthy twist.

Flavoring: Consider adding a dash of soy sauce for an extra umami kick.
Make it Spicy: If you enjoy a bit of heat, add some chili flakes to the mix!

Serving Suggestions

When it comes to enjoying Vegetable Broth, the possibilities are endless. Here are some great serving ideas to elevate your dish:

As a Starter: Serve warm in small bowls as a starter for a cozy dinner. It sets the tone perfectly!
With Grains: Pour over rice, quinoa, or couscous to create a hearty, filling meal.
In Soups: Use it as a base for vegetable soups or noodle soups for an added depth of flavor.

With Fresh Herbs: Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness.
For Dipping: Pair with crusty bread for dipping—there’s nothing like a warm broth and bread combo!
Seasonal Pairing: During colder months, serve alongside warm salads or roasted vegetables for a comforting meal.

FAQ

Making Vegetable Broth in a slow cooker takes around 8 to 10 hours on low or about 4 to 5 hours on high. The longer you cook it, the richer the flavor becomes. It’s important to allow enough time for the flavors to meld together, resulting in a delicious broth.

Absolutely! Frozen vegetables are a fantastic option for making Vegetable Broth. They can be just as nutritious as fresh ones and work wonderfully in this recipe. Just make sure to use a mix of different vegetables for the best flavor!

Vegetable Broth is incredibly versatile! You can use it as a base for soups, stews, risottos, or even to cook grains like rice or quinoa. It enhances the flavor of whatever dish you are preparing and can be enjoyed on its own as a warm, comforting drink.

Store your Vegetable Broth in airtight containers in the refrigerator for up to 5 days. For longer storage, you can freeze the broth in ice cube trays or freezer bags for easy access later. Simply thaw it in the fridge or microwave when you’re ready to use it.

Conclusion

Homemade Vegetable Broth is not just a recipe; it’s a heartfelt way to nourish yourself and those you love. The rich, complex flavors and health benefits make it a must-try in any kitchen. I encourage you to whip up a batch and experience the warmth and comfort that this broth brings to every meal.

Vegetable Broth

The ultimate comfort food, this homemade Vegetable Broth is a cozy, nourishing blend of fresh veggies. Perfect for soups or sipping, it’s an easy weeknight solution that warms the soul. Make it tonight for a burst of flavor in your meals!

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Soups

Cuisine American

Servings 4 servings

Calories 50 kcal

Equipment

Slow Cooker

Ingredients

3 pounds vegetables frozen scraps or fresh veggies (a combination of carrots, onions, and celery).
12 cups water
1-2 pieces bay leaves
1 teaspoon whole black peppercorns
1.5 teaspoons kosher salt
6 quarts or larger slow cooker

Instructions

Add the vegetables, water, peppercorns, and bay leaves to your slow cooker.
Cook on low for 480 minutes or on high for 240 minutes, until the broth is golden and the veggies are very tender.

Remove the lid from the slow cooker and let the broth cool for a bit.
Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies.

Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
Add salt if desired.
Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.