Slow cooker vegetable broth
3 large, scrubbed and cut into chunks
3 rib(s), small, large size with leaves, cut into chunks
2 large, unpeeled and quartered
2 cup(s), sliced
4 clove(s), large, unpeeled and lightly crushed with side of knife
¼ tsp(s), 8 whole, black variety
¼ tsp(s), or to taste
- Combine carrots, celery, onions, mushrooms, garlic, peppercorns, and salt in 5- or 6-quart slow cooker. Add water. Cover and cook 4–5 hours on High or 8–10 hours on Low.
- Ladle vegetables and broth through large sieve set over large bowl. Discard vegetables and peppercorns. Add black pepper to broth. Let broth cool to room temperature, then pour into airtight containers or 1-quart mason jars. Cover and refrigerate up to several days or freeze up to 3 months.
- Serving size: 1 cup.