Crockpot Vegetable Broth

[Guest guest]

You can change this around.  All more or less of what you desire or have on

hand.  This is such a great broth.  You will never use canned again.  It's no

fuss, toss in the CP and let it cook.

 

Felicia

 

Crockpot Vegetable Broth

 

1 medium-size yellow (cooking) onion, peeled and quartered

1 leek, well rinsed and chopped

1/2 carrot or parsnip, or mixture, cut into chunks

3 stalks celery with leaves intact, cut into chunks

4 or 5 whole green beans

1 small tomato, halved

2 ounces fresh mushrooms, or 1 to 2 dried mushrooms

1 clove garlic, cut in half

4 sprigs fresh Italian parsley

2 sprigs fresh cilantro

1/2 bay leaf

1 long strip lemon peel

4 whole black peppercorns

2 allspice berries

Assorted seasonal vegetables as desired, such as corncobs, wild mushrooms,

fennel, or basil stems (depending on what you intend to use the stock for or

have on hand). 

Salt, to taste

 

Place all of the ingredients, except the salt, into the slow cooker. Add water

to cover by several inches. Cover and cook on HIGH setting for 1 hour.

Reduce the heat setting to LOW and simmer for 5  hours. If the water cooks down

below the level of the ingredients, add a bit of boiling water.

Uncover and let cool to lukewarm. Set a large colander (or strainer) with a

double layer of cheesecloth  or a mesh strainer over a large bowl and pour the

broth through to strain. Press down on the vegetables to extract all the liquid.

Discard the vegetables. Add salt, if needed, to taste.

The broth is ready for use and can be refrigerated, tightly covered, for up to 3

days.

OR divide the stock into airtight storage containers or freezer baggies leaving

2 inches at the top to allow for expansion, and freeze for up to 3 months. NOTE:

I usually freeze my stocks in large icecube trays, then pop the cubes into a

Zip-lock bag. Then, I can use as little or as much as I desire in any given

recipe.