Crock Pot Vegetable Broth Recipe

ByDave Simpson

One of my preferred methods for creating a base that is both nutrient-rich and versatile enough to work for innumerable dishes is using a slow cooker to prepare a vegetable broth. This broth not only serves as an excellent foundation for soups, stews, and risottos but also allows for another method of utilizing leftover vegetables and minimizing kitchen waste.

I adore using carrots and celery for their subtle sweetness and strong, aromatic flavors. Additionally, onions and garlic lend a nice depth and richness to the scent of the broth.

The broth’s flavors come from a sliced leek, which contributes a unique mild onion-garlic aroma, and from the parsley stems, which add a refreshing herbal note. Earthy thyme and bay leaves bring warm undertones that are well complemented by the gentle spice of whole peppercorns.

As the vegetables simmer slowly in water, they release their flavors into the liquid, creating a broth that is low in calories and fat but high in essential vitamins and minerals. The ingredients meld together conveniently in the Crock Pot over hours with almost no supervision, letting you tend to the other things that need doing.

Slow cooking is flavor-enhancing in ways fast cooking isn’t and can’t be. And though this broth comes together over hours, it doesn’t cost any more time than preparing an unexceptional quick broth.

Once you have it made, you’ll have the delightful luxury of reaching for something truly kitchen-staple-ish: an unthinkably large bowl of broth that’s as nutritious, comforting, and eco-friendly as anything can be.

Ingredients photo for Crock Pot Vegetable Broth Recipe

Ingredients

Ingredients photo for Crock Pot Vegetable Broth Recipe

Carrots:
Adding natural sweetness and depth, they are high in fiber and vitamin A.

Celery:
Presents a delicate saltiness and a fragrant taste; full of antioxidants.

Onions:
Deepen the savory flavor of the broth with a hint of sweetness; anti-inflammatory.

Garlic:
Imparts strong taste, providing antimicrobial advantages and enhancing immunity.

Leek:
Onion flavor, not overly sweet; good source of flavonoids and vitamins.

Parsley:
A robust flavor with a high Vitamin K content makes this a super food for bone health.

Thyme:
Contains vitamins C and A; supports immunity.

Flavor: woody, peppery.

Ingredient Quantities

  • 4 carrots, roughly chopped

  • 4 celery stalks, roughly chopped

  • 2 onions, quartered

  • 1 head garlic, halved crosswise

  • 1 leek, white and green parts only, sliced

  • 1 bunch parsley, stems included

  • 3 sprigs thyme

  • 2 bay leaves

  • 1 teaspoon whole peppercorns

  • 10 cups water

  • Salt to taste

Instructions

1. Put the carrots, celery, onions, garlic, leek, parsley, thyme, and bay leaves into the crock pot.

2. The whole peppercorns go on top of the vegetables.

3. Add 10 cups of water, making sure the ingredients are all under the surface.

4. Put the lid on the crock pot.

5. Prepare your meal for either 8-10 hours on low heat or 4-5 hours on high heat.

6. Once finished cooking, allow the broth to cool for a brief period.

7. Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids.

8. Add salt to the broth to bring the flavor out.

9. Use right away or keep in sealed containers in the fridge for up to 5 days or in the freezer for longer storage.

Equipment Needed

1. Slow cooker or crock pot
2. Blade
3. Chopping board
Measuring spoons
5. Measuring cup
6. Cheesecloth or fine-mesh strainer
7. Bowl or pot of significant size
8. Storage containers with lids

FAQ

  • Can I add other vegetables or herbs?Certainly! The broth can be personalized and enhanced with flavor through the addition of various items, such as:

    – vegetables (mushrooms are a good choice) and
    – herbs (rosemary works well)

    to make your customized broth.

  • How long should I cook the broth in the crock pot?For optimal flavor extraction from the vegetables and herbs, cook the broth on low for 8-10 hours.

  • Can I make the broth without a crock pot?You can indeed simmer the ingredients on the stovetop over low heat for approximately 4–6 hours.

  • How should I store leftover vegetable broth?Let the broth cool. Afterward, place it in airtight containers and store it in the refrigerator. The broth will be good for 5 days. If you’re not using it within that time, transfer it to freezer-safe containers and put it in the freezer, where it will be good for 3 months.

  • Is it necessary to peel the vegetables?The vegetables do not need to be peeled, as the skins contribute flavor and nutrients. Just be sure to wash them well.

  • Can I use dried herbs instead of fresh?Certainly, if you lack fresh herbs, you can substitute with approximately one-third the amount of dried herbs.

  • How do I adjust the salt in the broth?The broth is best salted to taste postcooking; this ensures that the flavor will be concentrated.

Substitutions and Variations

Carrots: Replace with parsnips, which have a slightly sweeter flavor.
Celery stalks: For a hint of anise flavor, use fennel stalks.
Shallots can be used for a milder and sweeter taste.
Cilantro: Use this in place of parsley for another herbal note and a different flavor profile.
Thyme: When you want a flavor that’s earthier and stronger, rosemary will work beautifully.