Slow cooker vegetable broth
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 1 | large | Onion; chopped |
| 1 | large | Carrot; diced |
| 10 | cups | Water |
| 3 | cups | Coarsely chopped green leek tops |
| 1 | Celery stalk; sliced | |
| 1 | Turnip; diced | |
| 1 | Dried mushroom | |
| ¼ | cup | Parsley; stems and leaves |
| 3 | Fresh thyme sprigs | |
| 1 | Bay leaf | |
| 2 | Whole cloves | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8 to 10 minutes.
Place in a slow cooker with water, leek tops, celery, turnip, mushroom and seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are very soft. Strain off stock and discard vegetables.
Variation: Instead of using leeks, you can use a combination of 2 or more of the following: loosely packed spinach leaves and stems, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional chopped celery and carrot to equal 3 cups vegetables.
Makes about 8 cups.
Slow cookers and long, slow simmering makes a good broth. A quick browning of onions and carrots intensifies this stock's hearty flavor.
>From the cookbook collection of and typos by: Brenda Adams <adamsfmle@...> Formatting by MC_Buster. MC posted 7/20/97 Recipe by: Sharon Claessens, The No-Tofu Vegetarian Cookbook Posted to MC-Recipe Digest V1 #681 by Badams <adamsfmle@...> on Jul 20, 1997