Description
Homemade vegetable broth made with any vegetable scraps you have.Â
Ingredients
Units
Scale
- 2 medium onions, chopped
- 2 to 3 carrots, chopped
- 3 to 4 celery stalks, chopped
- 1 large tomato, chopped
- 8 ounces mushrooms (or mushroom stems)
- 4 sprigs fresh thyme (optional)
- 1 bay leaf
- 1 small bunch parsley
- Salt, to taste
- 1 teaspoon whole peppercorns
- 8–12 cups water
Instructions
- Combine all ingredients in a 6-quart slow cooker. Cover and cook on low for 8-9 hours or on high for 4-5 hours until the broth is deeply flavored.
- Discard the solids and strain the broth through a fine-mesh strainer into a large container. Enjoy and refrigerate or freeze the leftovers for later.