Slow Cooker Recipes
Vegetable Broth
Yield: 8 servings
Ingredients
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 large carrot, diced
- 10 cup water
- 3 cups coarsely chopped green leek tops*
- 1 stalk celery, sliced
- 1 turnip, diced
- 1 dried mushroom
- 1/4 cup parsley stems and leaves
- 3 fresh thyme sprigs
- 1 bay leaf
- 2 whole cloves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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 for 6 to 8 hours or overnight until vegetables are very soft.
- Strain off stock and discard vegetables.
Notes
* In place of leek tops, use a combination of two or more of the following: loosely packed spinach stems and leaves, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional celery and carrot to equal 3 cups vegetables.