Crock Pot Vegetable Broth

How to make homemade vegetable broth in the slow cooker. This incredibly easy vegan Vegetable Broth recipe is made in a crock pot from vegetable scraps and is completely customizable.

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It’s Recipe ReDux time! When I checked to see what the Recipe ReDux for this month was, I was pretty pumped to see the topic as No-Casserole Crock Pot.

I love the Crock Pot I stole a few years ago from my mom my Crock Pot!

There are so many reasons why… number one being that it’s easy. Throw everything in the pot in the morning and dinner is ready that evening. It also makes your house smell fantastic. It’s comforting. It’s versatile. It doesn’t use much energy {like turning on the oven would}. If it’s hot outside, it keeps you from having to stand over a hot stove or turning on the oven. The list goes on.

I’ve done tons of Crock Pot recipes and they are the most viewed posts on my blog. This Crock Pot Pork Tenderloin gets at least 1,000 views per day!

When I saw that we were to use the Crock Pot a little more creatively {instead of just doing your regular casserole}, I just wanted to repost my Whole Chicken in a Crock Pot recipe because it is the most amazing chicken ever and it’s a breeze to make. It also can be turned into chicken broth in the crock pot, and I am a sucker for a two-for-one recipe.

But I decided that I’d go on that theme and make a vegetable broth recipe in the crock pot. It’s soup season and I always need broth. Typically, I have homemade chicken broth, but what if I’m cooking for a vegetarian or making a vegetarian recipe?

Oh and I also had some veggies in the fridge that needed using. How I hate wasting, especially veggies!

So I made some Vegetable Broth in the Crock Pot and it turned out even better than I expected. I’ve already had two bowls. Of vegetable broth… are you wondering who has two bowls of vegetable broth when they’re not sick? Well, you will if you make this vegetable broth because it’s goooooooooood. I’m still kinda laughing that I just described vegetable broth, something so simple and typically unexciting, as gooooooooood. But it’s true.

The other beauty of this broth {minus its deliciousness} is that you can use whatever veggies you have on hand. For me, broth has to have onions, garlic, carrots, and herbs {any herbs will work!}. Everything else is optional. I loved the combination of veggies I chose, so that is what is in the recipe. Feel free to improvise or make yours more elaborate.

Make sure that you wash your veggies very very well before making the broth. I typically save {clean} veggies scraps and freeze them to save for making broth. I’m talking onion skins, carrots peels, celery leaves, etc. You certainly don’t have to do that; I realize that it’s not normal to do that haha.

But please be sure you really wash those veggies, and I typically buy organic vegetables to make broth since it concentrates everything in the broth {meaning pesticides and dirt will be concentrated… not good}.

I basically just roughly chopped everything and threw it in the slow cooker. I included the skins on the onions, the seeds and insides of the bell peppers, etc.

At the end, I added another layer of flavor with some liquid aminos. You can find it in large grocery stores, health food stores, or online. Salt or soy sauce would be a good substitute, but I like the extra layer of flavor it gives that salt just doesn’t provide. And regular soy sauce has more sodium and gluten in case you’re sensitive to that.

Crock Pot Vegetable Broth

How to make homemade vegetable broth in the slow cooker. This incredibly easy vegan Vegetable Broth recipe is made in a crock pot from vegetable scraps

Print Rate

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 10 cups

Author: Meme

Ingredients

• 1 large onion chopped
• 2 cloves garlic smashed
• 3 medium carrots chopped
• 4 stalks celery, including tops chopped
• 1 medium bell pepper chopped
• 4 mushrooms chopped
• 1 TBSP olive oil
• 1 bay leaf
• a few sprigs of herbs parsley, thyme, rosemary, basil, oregano
• 10 cups water filtered
• 1-2 TBSP liquid aminos or 1 TBSP soy sauce or 2 tsp salt

Instructions

• Add the onions, garlic, carrots, celery, bell pepper, and mushrooms to the Crock-Pot. Drizzle olive oil over the top and throw in the bay leaf and whatever herbs you are using.
• Pour water over everything, cover, and cook on Low for 8-12 hours. Stir in liquid aminos. Turn off heat, strain, and let cool before refrigerating or freezing.

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What to use in this recipe:

Meme