Crock Pot Vegetable Broth/Stock
Recipe: #8714
March 22, 2013
"This is by far my favorite recipe for vegetable broth/stock. Now, I save mushrooms stems, tops of leeks, a tiny leftover piece of celery root, etc; and, this is what makes the stock so good. I also think that fresh herbs are a must. You can always add your favorite mix of vegetables - but, this is my mix. I freeze in quart size baggies; but, ice cube trays are also a great way to store smaller amounts. Remember ... the amounts are NOT set in stone; so, do not worry, about the size of the carrots; or add a few more mushrooms or onion if you like. These small differences do NOT make or break the recipe."
Ingredients
Nutritional
- Serving Size: 1 (484.3 g)
- Calories 133
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 355 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 4.6 g
- Sugars - 7.4 g
- Protein - 4.9 g
- Calcium - 93.9 mg
- Iron - 4 mg
- Vitamin C - 86.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
This is so easy ... just add everything to the crock pot and cover with water. Make sure you cover the vegetables. Turn on low and let it go - about 6-8 hours, depending on the size and age of the crock pot. Newer ones tend to cook much 'hotter.' You just want all vegetables almost falling apart, this means ... they did their job, and they are done.
Step 2
Strain ... Use a fine mesh strainer to do this. And, make sure to press the vegetables as you strain them, this gets all the 'good' juice/liquid out of them. Once the broth/stock has been strained and cooled; refrigerate or freeze. Delicious and a great way to use up those scraps. ENJOY!
Step 3
Step 4
Note: I keep a bag in the freezer which I keep scraps in. Potato peels, leftover pieces of vegetables, mushroom stems, and ends of this and that. But, vegetables are inexpensive, and with just a few items ... you can make a fantastic broth.
Tips
No special items needed.