Slow-Cooker No-Salt Vegetable Broth
 
Ingredients
Vegetables:
  • Collect a variety of fresh or frozen vegetables cut into small chunks. (There's no need to peel the vegetables. You can even freeze clean scraps as you cook and then make broth when you have collected 3-4 cups.) It’s best not to use starchy vegetables (for example: corn or potatoes) or bitter vegetables (for example: cabbage, broccoli, or cauliflower). Suggestions: celery pieces (with leaves), sliced carrots, onion (chopped into chunks), garlic, bell pepper (red or green), tomatoes, squash, mushrooms, etc.
Seasonings:
  • A variety of seasonings can be used. For example, you could use 1 tsp thyme, 1 bay leaf, 1 tsp dried basil (or 1 Tbsp fresh basil, chopped), 1 tsp parsley or sprigs of fresh parsley, and ¼ tsp pepper. OR you could use 1 Tbsp Mrs. Dash Original Blend seasoning and/or 1 Tbsp Mrs Dash Garlic Herb seasoning.
Instructions
  1. Place all the vegetables (3-4 cups) in your slow cooker. Add enough water to cover the vegetables completely plus 2-3 inches on top.
  2. Add seasonings.
  3. Cover and cook in the slow cooker on LOW for 8-10 hours.
  4. Skim off the scum from the top of the broth when done.
  5. Strain broth into a large bowl, pressing vegetables to extract liquid. Throw out the solids.
  6. Let the broth cool. Then cover and refrigerate or freeze.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/slow-cooker-vegetable-broth/