Time 8h10m Number Of Ingredients 6 Steps:
Add veggies, water, peppercorns, and bay leaves to your slow cooker. Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender. Remove the lid from the slow cooker and let the broth cool for a bit. Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor. Grab a large bowl and set a colander over the top. Make sure you’re near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment. Add salt if desired. Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.
Time 5h5m Yield 6 Number Of Ingredients 5 Steps:
Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker. Cook on Low for 5 to 6 hours.
Time 7h10m Yield 8 servings. Number Of Ingredients 11 Steps:
Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don’t waste them!
More about “slow cooker vegetable broth recipes”
Time 6h10m Yield 8 cups, 6 serving(s) Number Of Ingredients 9 Steps:
Place all ingredients in slow cooker with 7 cups water. Cook on low heat until vegetables are tender, about 6 hours. Strain into large bowl, pressing vegetables to extract liquid. Let cool 30 minutes. Refrigerate uncovered until cool. Cover and refrigerate for up to 3 days or freeze for up to 1 month.
