• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Slow Cooker Vegetable Broth

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 tb Canola oil
  • 1 lg Onion; chopped
  • 1 lg Carrot; diced
  • 10 c Water
  • 3 c Coarsely chopped green leek
  • -tops
  • 1 Celery stalk; sliced
  • 1 Turnip; diced
  • 1 Dried mushroom
  • 1/4 c Parsley; stems and leaves
  • 3 Fresh thyme sprigs
  • 1 Bay leaf
  • 2 Whole cloves
  • 1 ts Salt
  • 1/4 ts Freshly ground black pepper


Heat the oil in a nonstick skillet over medium-high heat. Add the onion and
carrot and cook, stirring frequently, until the vegetables begin to brown,
8 to 10 minutes.

Place in a slow cooker with water, leek tops, celery, turnip, mushroom and
seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are
very soft. Strain off stock and discard vegetables.

Variation: Instead of using leeks, you can use a combination of 2 or more
of the following: loosely packed spinach leaves and stems, lettuce leaves,
tomato skins, fresh mushroom stems, or diced parsnips along with some
additional chopped celery and carrot to equal 3 cups vegetables.

Makes about 8 cups.

Slow cookers and long, slow simmering makes a good broth. A quick browning
of onions and carrots intensifies this stock's hearty flavor.

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