Best 6 Basic Vegetable Broth Slow Cooker Recipes

Vegetable broth is a versatile ingredient that can be used in countless recipes, from soups and stews to sauces and gravies. It's also a great way to use up leftover vegetables and scraps. Making vegetable broth in a slow cooker is a great way to get the most flavor out of your vegetables. The slow cooking process allows the vegetables to break down and release their flavor into the broth. Plus, it's a hands-off method, so you can set it and forget it until the broth is ready.

Here are our top 6 tried and tested recipes!

SLOW COOKER VEGETABLE BROTH

Slow Cooker Vegetable Broth image

Grab your veggie scraps and your Crock Pot and make up your very own batch of golden-delicious veggie broth! It's easy.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 6

Ingredients

3 pounds vegetables
12 cups water
1-2 bay leaves
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt
6- quart or larger slow cooker

Steps:

Add veggies, water, peppercorns, and bay leaves to your slow cooker.
Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
Remove the lid from the slow cooker and let the broth cool for a bit.
Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
Add salt if desired.
Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.

SLOW COOKER BONE BROTH

Slow Cooker Bone Broth image

This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.

Provided by The Gruntled Gourmand

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 8h50m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds beef bones, or more to taste
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
5 cloves garlic, smashed
1 teaspoon whole black peppercorns
2 bay leaves
cold water to cover
2 tablespoons apple cider vinegar
kosher salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
Roast bones in the preheated oven until browned, 25 to 30 minutes.
Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g

SLOW-COOKED VEGETABLES

Slow-Cooked Vegetables image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BASIC VEGETABLE BROTH

Basic Vegetable Broth image

This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook.

Provided by for the love of veg

Categories Stocks

Time 1h10m

Yield 3-4 quarts, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, peeled and cut into large wedges
1 carrot, peeled and cut into large pieces
1 celery rib, with leaves and cut into large pieces
3 garlic cloves, unpeeled and left whole
2 sprigs parsley
1 teaspoon salt
5 peppercorns
1/4 cup nutritional yeast
1 bay leaf
2 whole cloves

Steps:

Place all the ingredients in a large pot with 3-4 quarts of water.
Cover and simmer about 1 hour.
Strain.
Variations:.
You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
This recipe will make about 16 cups of stock. Easily double the recipe for more.

Nutrition Facts : Calories 14.6, Fat 0.2, Sodium 151.8, Carbohydrate 2.5, Fiber 0.9, Sugar 0.5, Protein 1.3

BASIC VEGETABLE BROTH

Basic Vegetable Broth image

Provided by Molly O'Neill

Categories soups and stews, appetizer

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

Ingredients

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

Steps:

Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

CHICKEN BROTH IN A SLOW COOKER

Chicken Broth in a Slow Cooker image

This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.

Provided by Micki Stout

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 10h15m

Yield 5

Number Of Ingredients 6

Ingredients

2 ½ pounds bone-in chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 tablespoon dried basil

Steps:

Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.8 g, Cholesterol 61.5 mg, Fat 14.8 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 99.2 mg, Sugar 2.6 g

Tips:

Use a variety of vegetables to create a flavorful broth. Some good options include carrots, celery, onions, garlic, leeks, fennel, and mushrooms.
Roast the vegetables before adding them to the slow cooker. This will help to caramelize them and intensify their flavor.
Add herbs and spices to the broth for extra flavor. Some good options include thyme, rosemary, bay leaves, parsley, sage, peppercorns, and cloves.
Simmer the broth for at least 8 hours, or up to 24 hours. The longer you simmer it, the more flavorful it will be.
Strain the broth before using it. This will remove any solids and make it smooth and clear.

Conclusion:

Vegetable broth is a delicious and versatile ingredient that can be used in a variety of dishes. It is easy to make in a slow cooker, and it is a great way to use up leftover vegetables. Whether you are using it as a base for soup or stew, or simply as a flavorful addition to a dish, vegetable broth is a great way to add flavor and nutrition to your meals.