Print Recipe

Vegetable Broth



  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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.