This home-made vegetable broth recipe allows you to create a savory no-salt broth based on your favorite vegetables and seasonings using your slow cooker.
- 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.
- 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.
- 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.
- Add seasonings.
- Cover and cook in the slow cooker on LOW for 8-10 hours.
- Skim off the scum from the top of the broth when done.
- Strain broth into a large bowl, pressing vegetables to extract liquid. Throw out the solids.
- Let the broth cool. Then cover and refrigerate or freeze.
This recipe consists of no-salt-added vegetables and seasonings. Thus, it contains very little sodium per serving.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
