Slow Cooker Vegetable Broth
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
- 1 bay leaf
- 1 lg onion chopped
- 1 ts salt
- 1/4 ts black pepper freshly ground
- 2 cloves
- 10 c water
- 1 celery stalk; sliced
- 3 fresh thyme sprigs
- 1 dried mushroom
- 1 tb canola oil
- 1 turnip; diced
- 1/4 c parsley; stems and leaves
- 3 c coarsely chopped green leek
- 1 lg carrot; diced
- Carbohydrate 27.0885851527073 g
- Cholesterol 0 mg
- Fat 17.4141065442351 g
- Fiber 10.5468546995152 g
- Protein 3.62422808687331 g
- Saturated Fat 2.07101507807011 g
- Serving Size 1 1 Serving (1380g)
- Sodium 109.854526129831 mg
- Sugar 16.541730453192 g
- Trans Fat 1.57358340865539 g
- Calories 248 calories
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 6 to 8 hours, or overnight, until vegetables are very soft. Strain off stock and discard vegetables. Variation: Instead of using leeks, you can use a combination of 2 or more of the following: loosely packed spinach leaves and stems, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional chopped celery and carrot to equal 3 cups vegetables. Makes about 8 cups. Slow cookers and long, slow simmering makes a good broth. A quick browning of onions and carrots intensifies this stocks hearty flavor. >From the cookbook collection of and typos by: Brenda Adams <adamsfmle@sprintmail.com> Formatting by MC_Buster. MC posted 7/20/97 Recipe by: Sharon Claessens, The No-Tofu Vegetarian Cookbook Posted to MC-Recipe Digest V1 #681 by Badams <adamsfmle@sprintmail.com> on Jul 20, 1997
