Slow-Cooker Vegetable Broth
0
Points®
Total time: 4 hr 42 min • Prep: 12 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
This easy-to-prepare broth has a rich, slightly sweet flavor from carrots and onions and subtle earthiness from mushrooms. Use it in any recipe that calls for vegetable broth or as a substitute for chicken broth. It’s excellent for soups and stews—or turn to it instead of water when you cook rice or other grains. Don’t have a slow cooker? Place all the ingredients in a large pot and bring to a boil. Reduce the heat, cover, and simmer about 1 hour.
Ingredients
Carrots
3 large, scrubbed and cut into chunks
Celery
3 rib(s), large, large size with leaves, cut into chunks
Uncooked onion
2 large, unpeeled and quartered
Cremini mushroom
2 cup(s), sliced, sliced
Garlic
4 large clove(s), unpeeled and lightly crushed with side of knife
Peppercorn
¼ tsp, 8 whole, black variety
Kosher salt
1 tsp
Water
8 cup(s)
Black pepper
¼ tsp, or to taste
Instructions
1
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.
2
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.
3
Serving size: 1 cup
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