Slow Cooker Vegetable Broth
Servings: 10 cups
Ingredients
- 10 cups 2.5 L water
- 5-6 carrots cleaned and roughly chopped into 2-3 inch chunks
- 1 onion washed well, halved (keep peel and cleaned root in tact)
- 4-5 stalks celery washed well and chopped into 2-3 inch chunks
- 4-5 cloves garlic cleaned, skin still in tact
- 3 dried bay leaves
- 4-5 dried shiitake mushrooms buy a big bag of them at the Chinese market for about $4-5
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- or sprigs of fresh thyme, rosemary, and oregano tied together or put in an herb bag
- Optional: any other flavourful harder veggies you have like potato even peeled potato skins, rutabaga, jicama, fennel, parsley, etc. The more veggies there are, the more flavour.
Instructions
- Place all ingredients in a slow cooker and set on low for 6-8 hours. Pour through a fine-mesh metal sieve (you could also add a cheesecloth to make sure you get out all of the herb bits and other grit). Store in sterilized jars or containers in the fridge for up to 1 week.
Notes
Alternatively, you can do this on the stove for about 1-2 hours: bring ingredients to a boil then cover and lower to a simmer. However, even with a lid, a lot of the liquid will boil off and you'll make less broth than you would in a slow cooker (unless you have a massive pot, which I do not).