↑
  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

Easy Slow Cooker Vegetable Broth Recipe

June 9, 2011 By Kristi

  • Share
  • Tweet
As an Amazon Associate, I earn from qualifying purchases.
vegetable broth

Easy Slow Cooker Vegetable Broth

Ingredients

1-gallon freezer bags full of vegetable scraps
(I collect these from all my chopped vegetables over about a month. Onion ends, carrot stubs, a bit of ginger anything that’s not super stinky, all make awesome broth.)

1 tablespoon House seasoning

(4 parts kosher salt, 1 part black pepper, 1 part garlic powder)

Spices of choice

(I usually use fresh or dried Italian seasoning)

6-8 cups water.

Method

Place all ingredients in 4 to 6-quart slow cooker. Cook on LOW for 8 to 12 hours. Allow to cool just enough to handle the crock.

Strain broth through a sieve or cheesecloth and compost or discard scraps.

Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.

Instant Pot Method

Place all ingredients in your instant pot.

Cook on high pressure for 1 hour.

Allow pressure to release naturally.

Strain broth through a sieve or cheesecloth and compost or discard scraps.

Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.

The Results

This is so easy to make and then if you can it, you have healthy vegetable broth for your soups and meals and it’s ready whenever you need it. This is a must-have stocked item for your pantry! So frugal and so healthy = a win in our household!

 

Yield: 4 pints

Easy Slow Cooker Vegetable Broth Recipe

Easy Slow Cooker Vegetable Broth Recipe

Easy slow cooker or instant pot vegetable broth

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • vegetable scraps
  • (I collect these from all my chopped vegetables over about a month. Onion ends, carrot stubs, a bit of ginger anything that's not super stinky, all make awesome broth.)
  • 1 tablespoon House seasoning
  • (4 parts kosher salt, 1 part black pepper, 1 part garlic powder)
  • Spices of choice
  • (I usually use fresh or dried Italian seasoning)
  • 6-8 cups water.

Instructions

  1. Place all ingredients in 4 to 6 quart slow cooker. Cook on LOW for 8 to 12 hours. Allow to cool just enough to handle the crock.
  2. Strain broth through a sieve or cheesecloth and compost or discard scraps.
  3. Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.
  4. Instant Pot Method
  5. Place all ingredients in your instant pot.
  6. Cook on high pressure for 1 hour.
  7. Allow pressure to release naturally.
  8. Strain broth through a sieve or cheesecloth and compost or discard scraps.
  9. Pour hot liquid into four one-pint canning jars and can either in a water or pressure canner.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Staple

Slow Cooker Vegetable Broth

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • Sourdough Whole Wheat Carrot Cake
    Sourdough Whole Wheat Carrot Cake
  • 15+ Meatless Instant Pot Recipes Using Pantry Staples
    15+ Meatless Instant Pot Recipes Using Pantry Staples
  • 30 Meatless Instant Pot Freezer Meals
    30 Meatless Instant Pot Freezer Meals
  • Frugal February Guide
    Frugal February Guide
  • English Ginger Biscuits
    English Ginger Biscuits
  • Cozy fall flavor recipes
    Cozy fall flavor recipes

Filed Under: vegan, allergen-friendly, dairy-free, gluten-free, grain free, instant pot, keto, nut-free, slow cooker, soy-free, vegetarian, whole food Tagged With: broth, soup, vegetable broth

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2021, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs