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!
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.
Notes
Make sure to store the broth in airtight containers to preserve its freshness and flavor.