Basic Oil-free Vegetable Broth
Vegetable Broth can add richness to your cooking. Use instead of water in your recipes.
Prep Time 15 minutes mins
Cook Time 8 hours hrs
- 4 Carrots
- 4 Celery Stalks
- 1 zucchini
- 1/2 Cup Parsley (or 1 handful)
- 2 Potatoes
- 2 Onion
- 5 cloves Garlic
- 10 cups Water
Prep the vegetables first. Scrub clean carrots, celery, zucchini and potatoes. Wash parsley and drain. Peel onions and garlic. Cut vegetables into large cubes and quarter potatoes.
Put water in slow cooker and turn on to low. Add vegetables to crock pot. Cook for 8 hours or longer. Overnight is best.
Pour the broth through a strainer. Discard the solids.
FREEZING TIPS: Make sure broth is cooled down before freezing. Make sure you leave room for expansion in container - do not fill all the way to the top. If using glass, I don't put the lids on tight until it is frozen.