Ingredients
- 8 to 10 cups water (enough to cover the vegetables)
- 2 to 3 celery ribs, cut in large pieces (leaves too)
- 1 large onion, rough chopped
- 2 leeks, cleaned well, cut in large pieces (greens too)
- 3 cloves garlic, peels on and smashed
- 8 to 10 whole mushrooms, cut in half (or 1 cup, mushrooms stems)
- 1/8 cup dried mushrooms
- 3 carrots, unpeeled and cut in large pieces
- 1 parsnip, unpeeled and cut in large pieces
- 3 medium tomatoes, cut in quarters (not plum tomatoes)
- 4 medium red potatoes, cut in half (peels on)
- 1 bell pepper, rough chopped
- 6 to 8 large parsley sprigs
- 4 to 6 thyme sprigs
- 2 bay leafs
- 10 black peppercorns
- 1 teaspoon kosher salt
How to Make
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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.
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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!
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Step 3:
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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.
We hope you enjoy this recipe!
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