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Vegetable Broth


  • 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

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  1. Heat the oil in a nonstick skillet over medium-high heat.
  2. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8-10 minutes.
  3. Place in a slow cooker with water, leek tops, celery, turnip, mushroom and seasonings.
  4. Simmer on HIGH for 6 to 8 hours or overnight until vegetables are very soft.
  5. Strain off stock and discard vegetables.

Yield: 8 servings

Variation: 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.